Fluffy White Cupcakes With Creamy Cream Cheese Frosting Recipes

FLUFFY WHITE CUPCAKES WITH CREAMY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Line 24 muffin tins with paper liners.
• For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
• Increase to medium speed and beat for 2 minutes.
• Divide the batter between the paper-lined muffin tins filling about two-thirds full.
• Bake for about 22-25 minutes or until cupcakes test done.
• Remove to wire racks and cool completely.
• For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
• Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
• Add in food couling if desired.
• Spread onto cooled cupcakes.
• Srore the cupcakes in the fridge.

YELLOW CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat together the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake).
• Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely.
• For the frosting: Using an electric mixer, beat together the cream cheese and butter on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined. Spread or pipe onto the tops of the cupcakes. Top with sprinkles.

WHITE CUPCAKES WITH CREAM CHEESE FROSTING

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.
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VERY VANILLA CUPCAKES WITH EASY CREAM CHEESE FROSTING

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.

CREAM CHEESE FROSTING

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.

CUPCAKES WITH CREAM CHEESE FROSTING

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.

CREAMY FROSTING

Steps:

• Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
• Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.

FLUFFY WHITE FROSTING

Steps:

• In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
• In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.