Fluffy White Cupcakes With Creamy Cream Cheese Frosting |
|
 |
Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 24 |
|
Add in a little food coloring to the frosting and cake mix to create pastel shades if desired - if you mix the cake batter by hand with a wooden spoon you will get a lesser amount of cupcakes, an electric mixer adds in more air while mixing you will get about 22-24 cupcakes - for coconut cupcakes add in 1-2 teaspoons coconut extract (instead of the vanilla and almond extract) into the cake mix and frosting then sprinkle with soft flaked coconut on top of frosting. Ingredients:
1 (18 1/4 ounce) package white cake mix with pudding |
1 1/4 cups buttermilk |
1/4 cup butter, melted |
2 large eggs |
2 teaspoons vanilla (or use clear vanilla) |
1/2 teaspoon almond extract |
1/2 cup butter, room temperature |
1 (8 ounce) package cream cheese, room temperature |
1 teaspoon vanilla (can use clear vanilla) |
2 tablespoons whipping cream, unwhipped (more if neded) |
3 1/2 cups confectioners' sugar (more if needed) |
food coloring (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Line 24 muffin tins with paper liners.
4. For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
5. Increase to medium speed and beat for 2 minutes.
6. Divide the batter between the paper-lined muffin tins filling about two-thirds full.
7. Bake for about 22-25 minutes or until cupcakes test done.
8. Remove to wire racks and cool completely.
9. For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
10. Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
11. Add in food couling if desired.
12. Spread onto cooled cupcakes.
13. Srore the cupcakes in the fridge.
|
|