Monday Cupcakes
Today’s feature is a luscious recipe for Double Vanilla Cupcakes with Cream Cheese Frosting. Because it’s Monday.
A beautiful Monday where I am, but Monday nonetheless. Enjoy! -alyce eyster
Photo: Mary Herrmann, Styling: Julie Hettiger
Double Vanilla Cupcakes with Cream Cheese Frosting
Author: <a href="http://www.culinarythymes.com">
Recipe Type: cupcake
Prep Time:
Cook Time:
Total Time:
Serves: 16
You'll have extra cupcakes from this recipe, but we promise they won't be around long! You'll need to refrigerate leftovers due to the cream cheese in the frosting.
Ingredients
- Cupcakes:
- 10 Tblsp unsalted butter, room temperature
- 1¼ cups sugar
- 4 eggs, lightly beaten
- seeds from 1 vanilla bean
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 cups cake flour
- 2½ tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- clear decorating sugar and rose petals (optional)
- Cream Cheese Frosting:
- 8 oz. cream cheese, room temperature
- ¾ cup unsalted butter, room temperature
- 2½ cups powdered sugar
- 1 Tblsp sour cream
- 1 tsp vanilla extract
- ½ tsp almond extract
Instructions
- Preheat the oven to 350 degrees F. Line your muffin pans with paper cupcake holders (about 16).
- In a standing mixer, beat the butter until smooth and creamy. Add the sugar gradually and beat until light and fluffy. Beat in the eggs a little at a time, then add vanilla beans and the vanilla and almond extracts.
- Combine the flour, baking powder and salt. Add to the butter mixture a little at a time, alternating with the milk, beginning and ending with the flour.
- Fill the cupcake liners almost to the brim and bake for 20 to 25 minutes. Cool.
- Cream Cheese Frosting:
- In a standing mixer, beat the cream cheese and butter until smooth. Add the sugar and beat until smooth.
- Add the sour cream and extracts. Refrigerate until ready to frost cupcakes.
- Ice cupcakes with cream cheese frosting. Sprinkle each cupcake with a decorating sugar and a few rose petals if desired.