Yellow Cupcakes With Cream Cheese Frosting Recipes

YELLOW CUPCAKES

Steps:

• Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
• In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
• Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
• Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
• Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
• Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

YELLOW CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.

MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.
• Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
• In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
• Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
• Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
• Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
• Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.

CREAM CHEESE CUPCAKES

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.

CREAM CHEESE CUPCAKES

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.

SELF-FILLED CUPCAKES I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
• Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
• Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
• Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

CREAM CHEESE FILLED CUPCAKES

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.

LEMON-CREAM CHEESE CUPCAKES

Steps:

• Heat oven to 350 degrees F.
• Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
• Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.

YELLOW CUPCAKES

Steps:

• Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
• In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
• Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
• Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
• Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
• Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and cool completely.
• Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
• Reduce the speed of the mixer to low. Add the heavy cream, vanilla, and zest. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

CLASSIC YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake).
• Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• For icing:
• Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy. Divide icing evenly between cupcakes and swirl with the back of a spoon or an offset spatula. Top with a sugar cookie or marshmallow candies. Serve.