CREAM CHEESE CUPCAKES
It's hard to believe cupcakes can taste so delicious yet be so easy. Frost them if you wish-but on busy days, I'm grateful that my family likes them plain. -Nancy Reichert, Thomasville, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in cake mix, water, butter and eggs., Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350° for 25 minutes or until golden brown. Remove to a wire rack to cool completely. Frost if desired.
Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 192mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CUPCAKES WITH CREAM CHEESE FROSTING
You can also use raisins, chocolate chips, gumdrops, Red Hots, or nuts for decorations on these Cupcakes with Cream Cheese Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line two 12-holed muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until pale, light, and fluffy, 3 to 5 minutes. With the mixer running, add eggs, vanilla extract, and almond extract; beat until combined.
- With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
- Fill each baking cup with 1/4 cup batter; batter should almost reach tops of cups. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer tins to a wire rack to cool.
- Remove cupcakes from tins, and frost with cream-cheese frosting. If desired, use a pastry bag fitted with a plain writing tip to pipe letters or designs onto cupcakes. Decorate with berries, sprinkles, and nonpareils.
RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
- Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
- Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
- For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
- Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!
CREAM CHEESE FROSTING
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by By Stephanie Wise
Categories Dessert
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
- Spread or pipe frosting on cooled cake or cupcakes.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g
CREAM CHEESE FILLED CUPCAKES
Make and share this Cream Cheese Filled Cupcakes recipe from Food.com.
Provided by Mary Close
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven and prepare cake mix according to box directions. Grease and flour cupcake pan and and fill cups 2/3 full. Cream softened cream cheese together with sugar. Beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture into each cup. The cake will bake up around the cheese. Bake as directed for cupcakes on the cake mix box. Cool and frost with desired frosting or powdered sugar.
CREAM CHEESE CUPCAKES
Quick and Easy recipe. A hit with those who like cheese cake. Top with your favorite pie filling.
Provided by Diane Mattes
Categories Desserts Cakes Cupcake Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.
- In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.
- Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.
- When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 10.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 113.9 mg, Sugar 8.5 g
VERY VANILLA CUPCAKES WITH EASY CREAM CHEESE FROSTING
Another simple and delicious recipe from Anna Olsen, pastry chef, cookbook writer, TV host, and owner of Olson Foods + Bakery. These make really beautiful, sweet, vanilla-y cupcakes.
Provided by blucoat
Categories Dessert
Time 38m
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
- Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
- Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
- Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
- Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.
Nutrition Facts : Calories 175.9, Fat 7.7, SaturatedFat 4, Cholesterol 56.5, Sodium 49.4, Carbohydrate 25.3, Fiber 0.1, Sugar 21.2, Protein 2.1
CHOCOLATE CUPCAKES WITH CREAM CHEESE ICING
Provided by Food Network
Time 25m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F. In top part of double boiler over boiling water heat chocolate, 1/2 cup milk, brown sugar and egg yolk. Stir continuously and remove from heat when smooth and thick. Sift flour, baking soda and salt together into medium bow.
- In separate large bowl, beat together butter and sugar, add egg yolks, 3/4 cup milk and vanilla. Beat until smooth. Slowly add flour mixture and stir until smooth. Add chocolate mixture and combine. In separate bowl beat egg whites until stiff. Fold into batter. Bake in cupcake tins for 20-25 minutes. Remove from oven and cool for 10 minutes in tins. Remove to cool completely. Combine frosting ingredients and frost cupcakes.
WHITE CUPCAKES WITH CREAM CHEESE FROSTING
These vanilla-on-vanilla cupcakes shine bright on the dessert table.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper cupcake liners.
- Sift the flour, baking powder and salt into a medium bowl. Set aside. Stir together the milk and vanilla in a small bowl. Set aside.
- Beat the butter using an electric mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup of the granulated sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the remaining flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter; set aside.
- Put the egg whites in a clean bowl. Whip using an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly among the prepared muffin cups.
- Bake until a toothpick inserted in the center of the cakes comes out clean, rotating the tin halfway through, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin to cool completely on the rack.
- Beat together the cream cheese and butter using an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until well combined.
- Transfer the frosting to a piping bag or resealable bag and pipe onto the tops of the cupcakes.
- Copyright 2016 Television Food Network, G.P. All rights reserved
CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
I love carrot cake, but most recipes are a bit too sweet for my tastes, especially the frosting. These are more savory, but still sweet enough to enjoy for dessert.
Provided by Zepheera
Time 1h15m
Yield 18
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
- Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
- Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 51.7 g, Cholesterol 72.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 335.3 mg, Sugar 37.9 g
CREAM CHEESE CUPCAKES WITH SOUR CREAM TOPPING
This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.
Provided by Poppy127
Categories Desserts Cakes Cupcake Recipes
Time 1h55m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
- Bake in the preheated oven until set in the middle, about 35 minutes.
- Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
- Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 14.2 g, Cholesterol 98.4 mg, Fat 17.1 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.8 mg, Sugar 12.7 g
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING
A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.
Provided by Kevin Ryan
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
- Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
- Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
- Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
- To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 36.8 g, Cholesterol 56.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 184.5 mg, Sugar 23.3 g
BLACK BOTTOM CUPCAKES W/ CREAM CHEESE FROSTING
Make and share this Black Bottom Cupcakes W/ Cream Cheese Frosting recipe from Food.com.
Provided by - Carla -
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F.
- For the chocolate cake base:.
- Put the flour, sugar, cocoa powder, and baking soda in a large bowl and mix until all the dry ingredients are well incorporated.
- In a separate bowl, whisk the oil, vinegar, vanilla, and 1/2 cup water together. With an electric mixer running on low speed in the flour bowl, slowly add the oil mixture, increasing the speed of the mixer as the batter thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Spoon the mixture into the cupcake pan until paper wrappers are two-thirds full; set aside.
- For the cheesecake filling:.
- Beat together the cream cheese, sugar, egg, vanilla, and salt in a freestanding electric mixer with a paddle attachment (or use a hand held electric mixer) on medium-slow speed until smooth and fluffy.
- Stir in the chocolate chips by hand until evenly dispersed. Don't overmix; otherwise the cream cheese will start to split.
- Scoop about 1 Tbsp of the cheesecake filling on top of the cupcake mixture in the cupcake pan and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and have an even golden color on the cheesecake filling. Don't overbake as the cheesecake will become very dry and crumbly. Allow the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
- When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.
- For the cream cheese frosting (optional):.
- Beat the confectioners' sugar and butter together with an electric mixer (use a the paddle attachment if you're using a stand mixer) on medium-slow speed and mix well until the mixture comes together.
- Add the cream cheese in one go and beat until it's completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can become runny. Set aside.
Nutrition Facts : Calories 394.5, Fat 18.1, SaturatedFat 8.8, Cholesterol 47.4, Sodium 133.1, Carbohydrate 56.8, Fiber 1.8, Sugar 42, Protein 4.5
ITALIAN CREAM CUPCAKES WITH CREAM CHEESE FROSTING
Cupcakes have become very popular lately. I do not recall where this recipe is from, possibly Cuisine Magazine, but I have made them. They were very good despite being alittle labor intensive. Nice for special occasions.
Provided by quotFoodThe Way To
Categories Dessert
Time 1h20m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray.
- Whisk dry ingredients together in a bowl; set aside.
- Cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until white and fluffy, about 5 minutes.
- Add yolks, 1 at a time, beating well after each addition.
- Mix in syrup and vanilla until incorporated.
- Mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated.
- In a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter.
- Fold hazelnuts and coconut into batter.
- Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes.
- Cool Cupackes in the pan for 20-minutes; transfer to rack.
- Frost when cool.
- CREAM CHEESE ICING:.
- 2 packages (8-oz. each) cream cheese, softened.
- 3 sticks unsalted butter, softened (1 1/2 cups).
- 3 tablespoons hazelnut syrup.
- 2 tablespoons heavy cream.
- 1 lb. powered sugar, sifted.
- Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
- Add syrup and cream; beat in powdered sugar until creamy.
- Generously frost each cupcake.
- GARNISH:.
- 1 1/2 cups sweetened shredded coconut, toasted (5 oz.).
- 1/2 cup hazelnuts.
Nutrition Facts : Calories 3898.2, Fat 230.1, SaturatedFat 125.3, Cholesterol 1005.4, Sodium 1846.9, Carbohydrate 407.4, Fiber 15.8, Sugar 251.6, Protein 67.3
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Very sweet and moist cupcake version of carrot cake. My kids go crazy for these!
Provided by TiffanyKWM
Categories Cupcakes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
- Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
- Divide the mixture amongst the prepared muffin cups.
- Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
- Frost with cream cheese frosting and garnish with grated carrots.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 52.1 g, Cholesterol 20.8 mg, Fat 13.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5 g, Sodium 303.2 mg, Sugar 25.2 g
LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING
I've been on a lemon and lime kick lately and these cupcakes are DELICIOUS! Let your inner artist shine. Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas. If you mess up, just eat it! Found on countryhome.com
Provided by kittycatmom
Categories Dessert
Time 38m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
- Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
- When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
- Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
- *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
- **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.
Nutrition Facts : Calories 193.1, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.7, Sodium 163.7, Carbohydrate 26.7, Fiber 0.3, Sugar 17.2, Protein 2.7
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