Wednesday, September 18, 2013

Yellow Butter Cupcakes with Cream Cheese Butter Cream Frosting

2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter, softened
1 3/4 cups sugar
2 tsp vanilla
2 eggs
1 1/4 cups milk

Preheat oven to 350 degrees
Grease and flour 24 muffin cups or line with paper baking cups
Sift together flour, baking powder, and salt and set aside
Beat together the butter, sugar, and vanilla for 30 seconds on high, until well combined
Add each egg one at a time and beat for 1 minute after each egg
Alternate between the milk and dry ingredients, beat on med-low speed until just combined
Scrape bowl between
Fill each cup 1/2 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean
Cool on a wire rack
Make frosting

1 stick (8 TBS) butter, softened
4 oz cream cheese, softened
4 cups powdered sugar
2 tsp vanilla
2-4 TBS heavy cream

Blend together the butter and cream cheese
Add powdered sugar one cup at a time, and beat for one minute after each cup
Add vanilla and 2 TBS cream, beat for 1 more minute
Add additional cream ONLY if needed for spreading consistancy
Frost cooled cupcakes
Store leftover frosting in fridge (yeah, like you are going to have any leftover ;)