Description
These are really sweet and yummy. The frosting is very smooth and easy to make. It goes through the piping bag quite easily. I decided to top these with sprinkles. You can top with whatever you like or even let the kids sprinkle on their favorite topping.
Ingredients
- FOR THE CUPCAKES:
- 125 grams Butter
- 125 grams Sugar
- 175 grams Flour
- 1 teaspoon Baking Powder
- 2 Eggs, Lightly Beaten
- FOR THE FROSTING:
- 113 grams Unsalted Butter, Softened
- 113 grams Cream Cheese, Softened
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Preparation
For the cupcakes:
Preheat oven to 200 C. Line an 8-count standard size muffin tin with paper liners.
In a mixing bowl using an electric mixer, cream the butter and sugar.
In a smaller bowl sift together the flour and baking powder. Alternately add the beaten eggs and sifted flour and baking powder into the creamed mixture.
Place mixture into cupcake liners filling each cup about 2/3 full. Bake for 10 to 12 minutes. Transfer to a wire rack to cool. Frost with cream cheese frosting once cooled.
For the frosting
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
