Cupcakes with Super Easy and Delicious Icing!
Cupcakes for Katherine's Class Picnic
This is a combination of two great recipes. The icing is super easy, quick and delicious. The cupcake recipes is my standard all purpose great cake recipe that I've been making for 20 years. I use it for coffee-cake with cinnamon crunch topping, I use it as birthday cake with raspberries or blueberries in the batter, it is also good as a coffee cake with nectarines, plums or peaches. You really can't go wrong with it.
CREAM CHEESE BUTTER ICING
Makes enough to ice 25-35 cupcakes, depending on how much icing you like on each
I have a Kitchenaid mixer so it is strong enough to mix the butter and cream cheese when it is still cold. If you have a less powerful mixer, than be sure to soften the butter and cream cheese before you mix it. You can make the icing ahead of time and keep it in the refrigerator for two weeks.
1 8-ounce block of cream cheese
1 stick of unsalted butter (1/2 cup)
1 teaspoon pure vanilla extract, optional
1 1-pound box of powdered sugar
Place cream cheese and unsalted butter in bowl of mixer. Mix until completely combined. Add vanilla and mix. Slowly add powdered sugar in 3 separate additions and beat it in after each addition. You will not need any milk or liquid. The butter and cream cheese will absorb all of the powdered sugar if you blend it long enough. It may seem dry to you when you are first mixing, but just be patient and let it incorporate and you'll have delicious frosting that is the perfect consistency.
Makes about 15 cupcakes or makes 2 8-inch rounds
sticks of unsalted butter (12 tablespoons)
1 1/2 cups sugar
Zest of one lemon, optional (my girls don't like lemon so I omit this when it is for them. I personally love lemon and think it makes the cake delicious)
4 eggs, at room temperature
3 cups unbleached white flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 tablespoon pure vanilla extract
1. Heat oven to 350. Line cupcake pans with cupcake liners. (or if making a cake, butter and flour the cake pan.)
2. In the bowl of a mixer, cream together the butter, sugar and lemon zest until light and fluffy. Add the eggs in 1 at a time, mixing them completely into the batter after each addition.
3. Combine the dry ingredients in a separate bowl and mix dry ingredients together before adding to the butter. Add the dry ingredients and sour cream in alternately until all is combined and mixed well. Add vanilla extra and beat again. Spoon into cupcake liners.
4. Bake at 350 degrees F for 17-19 minutes or until done. Remove from cupcake pan and let cool before icing.