VANILLA CUPCAKES WITH CREAM CHEESE FROSTING RECIPES
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE ...
I discovered this wonderful pumpkin cupcake recipe 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
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
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, FatContent 14g fat (8g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 53g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING RECIPE ...
A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.
Provided by Kevin Ryan
Categories Cream Cheese Frosting
Yield 12 cupcakes
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, CarbohydrateContent 36.8 g, CholesterolContent 56.4 mg, FatContent 9.6 g, FiberContent 0.7 g, ProteinContent 3 g, SaturatedFatContent 5.8 g, SodiumContent 184.5 mg, SugarContent 23.3 g
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Reviews 4.6
Category Lemon Frosting
Calories 236.3 calories per serving
From allrecipes.com
Reviews 4.6
Category Lemon Frosting
Calories 236.3 calories per serving
- Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
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HOW TO MAKE CREAM CHEESE FROSTING | CREAM CHEESE FROST…
From foodnetwork.com
Reviews 4.5
Total Time 15 minutes
Category dessert
Cuisine american
Reviews 4.5
Total Time 15 minutes
Category dessert
Cuisine american
- In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
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Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. —Shirley Dunbar, Mojave, California
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
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Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 274 calories per serving
- In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well., Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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This vanilla cake is mixed entirely by hand—no mixer required. Frost the two layers with vanilla cream cheese frosting.
From bonappetit.com
Reviews 4.8
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Reviews 4.8
- This cake has the best texture at room temperature—tent it with foil or plastic and leave on the counter 1–2 hours before serving. It will also tastes great straight from the fridge if you make it ahead. Do ahead: Cakes can be baked 2 days ahead; keep chilled, or freeze, up to 2 weeks. If frozen, let thaw overnight in the fridge. Frosting can be made 5 days ahead; cover and chill. Bring to room temperature, then whisk or stir with a rubber spatula to lighten before using. Cake can be assembled 5 days ahead; wrap and chill.
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