Cupcakes With Cream Cheese Frosting Recipes

CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350 degrees. Line two 12-holed muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until pale, light, and fluffy, 3 to 5 minutes. With the mixer running, add eggs, vanilla extract, and almond extract; beat until combined.
• With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
• Fill each baking cup with 1/4 cup batter; batter should almost reach tops of cups. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer tins to a wire rack to cool.
• Remove cupcakes from tins, and frost with cream-cheese frosting. If desired, use a pastry bag fitted with a plain writing tip to pipe letters or designs onto cupcakes. Decorate with berries, sprinkles, and nonpareils.

CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers.
• In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.
• In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.
• Beat in the eggs and vanilla, then turn down the mixer to low speed and mix in the sour cream.
• Slowly beat in the flour mixture followed by the buttermilk with the mixer on low speed.
• Then turn off the mixer stir in the warm coffee with a large rubber spatula while scraping down the sides of the bowl.
• Pour about 1/4 cup of batter into each cavity of the prepared muffin tin. Bake for 16-18 minutes until an inserted toothpick comes out clean.
• Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
• While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined.
• Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. Then turn the mixer to high speed and beat in the whipping cream 1 tablespoon at a time.
• Frosting the cupcakes by spooning the batter into a piping bag and piping a swirl (I used a star tip for this) or a knife.

ITALIAN CREAM CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray.
• Whisk dry ingredients together in a bowl; set aside.
• Cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until white and fluffy, about 5 minutes.
• Add yolks, 1 at a time, beating well after each addition.
• Mix in syrup and vanilla until incorporated.
• Mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated.
• In a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter.
• Fold hazelnuts and coconut into batter.
• Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes.
• Cool Cupackes in the pan for 20-minutes; transfer to rack.
• Frost when cool.
• CREAM CHEESE ICING:.
• 2 packages (8-oz. each) cream cheese, softened.
• 3 sticks unsalted butter, softened (1 1/2 cups).
• 3 tablespoons hazelnut syrup.
• 2 tablespoons heavy cream.
• 1 lb. powered sugar, sifted.
• Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
• Add syrup and cream; beat in powdered sugar until creamy.
• Generously frost each cupcake.
• GARNISH:.
• 1 1/2 cups sweetened shredded coconut, toasted (5 oz.).
• 1/2 cup hazelnuts.

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
• Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
• Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
• To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.