Categories
3. Cupcakes latest recipes

Lavender-Honey Cupcakes

Ingredients

  • ½ cup butter
  • 2 eggs
  • 1 3/4 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • 2 teaspoon dried lavender
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup honey
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 1 recipe Honey Frosting
  • Dried lavender (optional)

Honey Frosting

  • 5 ounce mascarpone cheese or cream cheese (2/3 cup)
  • 3 tablespoon butter
  • ¼ cup honey
  • ½ teaspoon vanilla
  • 3 cup powdered sugar

instructions:

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes.

Honey Frosting

  1. Allow mascarpone cheese and butter to stand at room temperature for 30 minutes. In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency. Place in medium microwave-safe bowl. Microwave n 100% power (high) for 20 to 30 seconds, just to soften (do not melt). Makes 2 1/2 cups.
Categories
2. Donuts latest recipes

Baked Donuts

INGREDIENTS:

FOR THE DONUTS

  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 Eggland’s Best eggs
  • 4 tablespoons unsalted butter melted
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sprinkles
  • cooking spray

FOR THE FROSTING

  • 1/4 cup + 3 tablespoons heavy cream divided use
  • 1 cup semisweet chocolate chopped
  • 1 cup white chocolate chopped

INSTRUCTIONS 

  1. Preheat the oven to 350 degrees F. Coat a donut pan with cooking spray.
  2. Place the flour, granulated sugar, brown sugar, baking powder and salt in a large bowl. Stir to combine.
  3. Add the Eggland’s Best eggs, butter, milk and vanilla extract to the bowl. Stir until smooth.
  4. Place the batter in a piping bag or freezer bag. Snip off the tip of the bag with scissors.
  5. Pipe the batter into the wells of the pan. Reserve the remaining batter for the second batch.
  6. Bake the donuts for 10 minutes. Let the donuts rest for 3 minutes, then remove them from the pan and place on a cooling rack.
  7. Wipe the pan with a paper towel and coat with cooking spray. Repeat the process with the remaining batter.
  8. Let all of the donuts cool completely.
  9. Place 1/4 cup of cream in one bowl and 3 tablespoons of cream in a second bowl. Microwave the 1/4 cup of cream for 30 seconds and 3 tablespoons of cream for 20 seconds.
  10. Pour the semisweet chocolate into the bowl with 1/4 cup cream and white chocolate into the other bowl. Cover each bowl with plastic wrap.
  11. Let the bowls sit for 3 minutes, then uncover and stir until smooth. You may need to microwave the bowls for another 15-20 seconds if chocolate isn’t completely melted.
  12. Dip each donut into either the semisweet chocolate or white chocolate. Top with sprinkles.
  13. Let the donuts sit for about 15 minutes until the frosting has started to firm up, then serve.

NUTRITION

Calories: 247kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 242mg | Fiber: 1g | Sugar: 30g | Vitamin A: 190IU | Calcium: 90mg | Iron: 2.1mg

Categories
2. Donuts latest recipes

Chocolate Frosted Donuts

Ingredients:

For the donuts

  • 3 cups (361g) All-Purpose Flour
  • 1/4 cup (50g) granulated white sugar
  • 1/2 teaspoon table salt
  • 2 teaspoons instant yeast or active dry yeast
  • 1 large egg
  • 1 cup (240 ml) milk
  • 2 tablespoons (28g) melted butter
  • 1/2 teaspoon vanilla extract
  • 6 cups oil for frying

For the glaze

  • 1 cups (113 g) confectioners sugar
  • 3 tablespoons cocoa powder * see note
  • 1-2 Tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons corn syrup optional
  • 2 tablespoons unsalted butter melted

Instructions

  1. To make the dough: In a large bowl or the bucket of a bread machine set on the dough cycle, whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Add all at once to the dry ingredients. If you’re using a bread machine, press Start. If you’re preparing by hand or mixer, mix and knead to make a soft dough. Cover and let rest for 5 minutes.
  2. If preparing by hand or mixer, knead the dough after its rest for 6 to 8 minutes, until it’s smooth and soft. Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk.
  3. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4″ thick, and cut out doughnuts with a 3-1/2″ donut cutter. (if you don’t have a donut cutter – then use a round cookie cutter or biscuit cutter, then a smaller cutter to cut out the hole in the middle – a round piping tip or smaller cutter works great! Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled.
  4. To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper. Fill or frost doughnuts as desired, using your choice of sugar topping or glaze.
  5. Make The Glaze. Sift together the confectioners sugar and cocoa powder. Stir in milk, vanilla, butter, and corn syrup (if using). Adjust consistency if needed.
  6. Dip Donuts. Dip the top of each donut into the glaze, letting the excess drip off. Place on to a wire rack.

Notes

  • Storage: These are best eaten the day they are made. 
  • Make ahead: After cutting out the donuts, place on a baking sheet, cover and keep in the fridge and fry the next day. 
  • Baking: If you wanted to bake the donuts instead of frying, after the donuts have been shaped have gone through the final rise then bake the donuts for about 14 minutes in a 350oF oven. They won’t be quite as crispy on the outside and get that deep-fried flavor but this process will be much easier. 
  • Yeast- You can use instant or active dry yeast and add it directly to the bowl, no proofing required.
  • Milk – I use full fat milk for richness, but I think a lower fat like 2% milk would work fine. I make sure my milk has been slightly warmed, and not cold from the fridge. 
  • Corn Syrup – I prefer to not use it, but using it will make your glaze stay nice and shiny.
  • Cocoa powder – I used Dutch process cocoa powder for a richer, darker chocolate glaze but you can also use natural unsweetened for more of a milk chocolate glaze. 
Categories
1. Cakes latest recipes

Chocolate Beer Cake

Ingredients

Frosting:

  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups milk
  • 3 sticks (1 1/2 cups) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • Two 1.4-ounce chocolate-covered toffee candy bars, such as Heath, finely chopped (about 1/2 cup)

Cake:

  • 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
  • 3/4 cup Dutch-process cocoa powder, plus more for the pan
  • 2 cups all-purpose flour (see Cook’s Note)
  • 2 cups packed light brown sugar
  • 1/4 cup malted milk powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • Two 11.2-ounce bottles stout, such as Guinness, at room temperature
  • 1/4 cup granulated sugar

INSTRUCTIONS:

  1. For the frosting: Whisk the sugar, flour and salt together in a medium saucepan, then stir in the milk. Place the pan over medium heat and bring to a boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes (this cooks out the raw flour taste). Remove the pan from the heat and scrape the base into a shallow bowl. Press a sheet of plastic wrap directly against the surface of the frosting base and refrigerate until chilled and thick, at least 2 hours.
  2. For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter a 13-by-9-inch metal pan. Line the bottom and sides with parchment paper, then butter and dust the paper with cocoa powder.
  3. Whisk the flour, brown sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a bowl until evenly combined. In another bowl, whisk the butter, eggs, vanilla and 2 cups of the stout until smooth. Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 40 to 45 minutes. 
  4. Meanwhile, pour the remaining 3/4 cup stout into a small saucepan and bring to a boil over high heat. Cook until reduced to 1/3 cup, 5 to 6 minutes. Remove the pan from the heat and stir the granulated sugar into the beer until dissolved. Let the stout syrup cool.
  5. Let the cake cool in the pan for 30 minutes, then invert it onto a cooling rack and remove the parchment paper. Flip the cake onto another cooling rack so that it is right-side up again. Poke several holes all over the cake with a toothpick or wooden skewer, then drizzle the stout syrup evenly over the cake. Let the cake cool completely, then slide it onto a serving platter or board.
  6. Remove the frosting base from the refrigerator and let stand for 20 minutes to come to room temperature. Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes. Add a third of the base and beat until evenly incorporated. Add half of the remaining base, beat until smooth, then add the remaining base and the vanilla and beat until the frosting is fluffy and light, about 3 minutes.
  7. Scrape the frosting onto the cake and spread it evenly over the top and sides with an offset spatula or butter knife. Sprinkle the candy bars over the top of the cake and refrigerate until the frosting has firmed, at least 30 minutes or up to overnight, before serving.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Categories
3. Ice cream Cakes latest recipes

Kladdkaka (Swedish sticky chocolate cake)

INGREDIENTS

  • 150g unsalted butter
  • 2 tbs instant coffee
  • 1 1/2 cups (330g) caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup (150g) plain flour, sifted
  • 1/4 cup (25g) Dutch cocoa, sifted
  • Double cream, to serve

COFFEE SYRUP

  • 1 tbs instant coffee
  • 1/2 cup (110g) caster sugar

Instructions:

  1. Preheat oven to 180°C. Grease a 20cm springform cake pan and line the base and sides with baking paper.
  2. Place butter and instant coffee in a small saucepan over low heat, stirring until butter has melted and coffee has dissolved. Transfer to a medium bowl with the sugar, vanilla and eggs and whisk until well combined. Add flour and cocoa and mix until just combined. Pour into the prepared pan, smooth the top, and bake for 28-30 minutes or until the edges are set but the centre still feels soft (a skewer inserted in the middle should come out wet). Cool completely in the tin.
  3. To make the coffee syrup, place the coffee and sugar with 1 cup (250ml) water in a small saucepan over medium heat, stirring to dissolve the sugar. Simmer for 7-8 minutes until mixture has reduced slightly and is syrupy.
  4. Remove cake from pan and drizzle with coffee syrup. Serve with double cream.
Categories
1. Cakes latest recipes

Fancy chocolate layer cake

INGREDIENTS

  • 11/2 cups (225g) plain flour
  • 1 tsp bicarb soda
  • 1/2 tsp baking powder
  • 125g best-quality dark chocolate, buttons or chopped
  • 1/2 cup (50g) Dutch-process cocoa
  • 1/4 cup (60ml) strong espresso
  • 1 cup (250ml) boiling water
  • 150g unsalted butter, softened
  • 250g soft dark-brown sugar
  • 3 free-range eggs
  • 1/2 cup creme fraiche or thick sour cream

COFFEE BUTTERCREAM

  • 175g caster sugar
  • 4 free-range egg whites
  • 1/4 tsp cream of tartar
  • 270g unsalted butter, softened
  • 1/2 tsp pure vanilla extract
  • 50ml warm water
  • 1/4 cup (60ml) warm espresso

Instructions:

  1. Preheat oven to 180°C (160°C fan-forced). Butter two 18cm x 5cm deep sponge tins and line bases with baking paper.
  2. Sift flour, bicarb, baking powder and a pinch of sea salt into a large bowl. In a smaller bowl combine the chocolate, cocoa, espresso and boiling water. Stand for a few minutes, then whisk until smooth. In a stand mixer, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating between additions just until combined. Add creme fraiche. Mix well.
  3. Add half the flour mixture. Fold in with a spatula. Add half the chocolate mixture and mix on low speed. Stop and add the rest of the flour. Fold in with a spatula.
  4. Add remaining chocolate mixture. Mix on low speed to a smooth batter.
  5. Divide batter evenly between prepared tins. Bake for 50-55 minutes until a skewer inserted in the centre comes out clean.
  6. Line a wire rack with a clean, dry tea towel. Allow the cakes to cool in their tins for 10 minutes, then turn out onto the tea towel to cool completely. Strip away the baking paper. The cakes cannot be frosted until they are completely cold.
  7. Start the buttercream after the cakes come out of the oven. Place sugar in a small bowl and put it in the turned-off oven for 20 minutes to become very warm.
  8. Place warmed sugar, egg whites, cream of tartar and a pinch of sea salt in a bowl set over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Whisk, using a balloon whisk. After 3 minutes dip your finger in – the mixture should be hot but not unbearably so.
  9. Transfer mixture to stand mixer and beat just under maximum speed for 5 minutes until a thick, glossy meringue. Keeping the mixer at this speed, add half the butter a couple of tablespoons at a time, allowing each dose to be incorporated fully before adding the next. Scrape down the sides, then continue whisking in the butter, a bit at a time. Add vanilla and warm water and whisk for 2 more minutes to a satiny consistency. Stir in the espresso.
  10. Place one cake upside-down on a plate. Pile on and spread a third of the buttercream. Top with the other cake, this time with its top uppermost. Spread more buttercream over the top and sides of the double-layered cake and neaten with a flexible spatula. Refrigerate until it is time to serve the cake.
Categories
3. Cupcakes latest recipes

Neapolitan Cupcakes

Ingredients:

  • 1 2-layer-size package white cake mix
  • ½ teaspoon vanilla
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semisweet or bittersweet chocolate, melted
  • ¼ cup strawberry preserves
  • Red food coloring
  • 1 recipe Ice Cream Frosting
  • Desired sprinkles, such as jimmies

Ice Cream Frosting

  • ½ 8 ounce package cream cheese
  • ⅓ cup butter
  • ¼ cup vanilla ice cream or whipping cream
  • 2 teaspoon vanilla
  • 5 ½ cup powdered sugar

Instructions:

  1. Line twenty-two to twenty-six 2-1/2-inch muffin cups with paper bake cups*; set aside.
  2. Preheat oven to 350 degrees F. Prepare cake mix according to package directions. Divide cake batter evenly among three bowls. Stir vanilla into batter in one bowl. Stir cocoa powder and melted chocolate into batter in second bowl. Stir in strawberry preserves and enough red food coloring to turn batter in third bowl pink.
  3. Spoon 1 tablespoon of the strawberry batter into the bottom of each prepared muffin cup. Add 1 tablespoon chocolate batter to each muffin cup. Top each muffin cup with 1 tablespoon vanilla batter. (Cups will be one-half to two-thirds full.)
  4. Bake about 15 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely.
  5. Tint half of the Ice Cream Frosting pink with red food coloring. Spoon pink and white frostings side by side into a pastry bag fitted with a star tip. Pipe frosting over cupcakes to look like soft-serve ice cream; decorate as desired. Chill until ready to serve. Makes 22 to 26 (2-1/2-inch) cupcakes.

Ice Cream Frosting

  1. Allow cream cheese and butter to stand at room temperature for 30 minutes. If using, allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until fluffy. Beat in vanilla. Gradually beat in powdered sugar. Beat in ice cream, if using, or whipping cream to reach piping consistency. Chill until ready to use.

*Test Kitchen Tip:

To make cupcake cones, wrap the bases of 24 to 30 flat-bottom ice cream cones in foil. Place one cone in each cup of a muffin pan. If necessary, press foil into cups around the cones to secure in place. Layer batter in cones as directed above, using about 3 tablespoons batter total (no more than half full); let batter settle in cones. (Before filling all cones, bake one to double-check batter amounts.) Bake for 25 to 30 minutes at 350 degrees F or until a toothpick inserted in centers comes out clean. Cool completely. Frost as directed.

Categories
3. Cupcakes

Spiked Raspberry-Lemonade Cupcakes

Ingredients:

  • 3/4 cup butter
  • 3 eggs
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cup sugar
  • 2 teaspoon finely shredded lemon peel
  • 2 tablespoon lemon juice
  • 2 tablespoon raspberry liqueur or milk
  • 2/3 cup buttermilk or sour milk*
  • Red food coloring
  • 1 recipe Creamy Raspberry Frosting
  • Thin lemon wedges (optional)
  • Fresh raspberries (optional)

Creamy Raspberry Frosting

  • 3/4 cup butter
  • 7 cup powdered sugar
  • 3 tablespoon milk
  • 3 tablespoon raspberry liqueur or milk
  • 5 drops red food coloring

Instructions:

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring.
  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Creamy Raspberry Frosting

  1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk, liqueur, and food coloring. Gradually beat in the remaining powdered sugar until frosting reaches spreading or piping consistency.

*Test Kitchen Tip:

To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Categories
3. Cupcakes latest recipes

TIRAMISU CUPCAKES

Ingredients:

Cupcakes:

  •  1⅓ cups (185g) all-purpose flour
  •  1 teaspoon baking powder
  •  1 teaspoon espresso powder or instant coffee powder
  •  1/4 teaspoon salt
  •  1/2 cup (115g) butter, softened
  •  1/2 cup (100g) granulated sugar
  •  1/2 cup (100g) brown sugar (or granulated sugar)
  •  2 large eggs , at room temperature
  •  1 teaspoon pure vanilla extract
  •  1/2 cup (120 ml) whole milk

Coffee Soaking Syrup:

  •  1 teaspoon espresso powder or instant coffee powder*
  •  3 tablespoons sugar
  •  1/4 cup (60 ml) hot water
  •  1 tablespoon marsala or coffee liqueur such as Kahlua , optional but so good

Frosting:

  •  3/4 cup (170g) mascarpone cheese
  •  1/3 cup confectioner’s sugar , sifted
  •  1 teaspoon espresso powder or instant coffee powder*
  •  1½ tablespoons coffee liqueur
  •  3/4 cup (180 ml) heavy cream
  •  Cocoa powder , for dusting

Instructions:

  1. Start with making the soaking syrup: Mix the coffee/espresso powder and sugar in hot water and mix until dissolved, then add liqueur. Set aside to cool.
  2. To make the cupcakes: Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners and set aside.
  3. In a medium bowl, sift together flour, baking powder, coffee/espresso powder, and salt. Set aside.
  4. In a standing mixer fitted with the paddle attachment, beat together butter and sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Reduce mixer speed to low and add half of the dry ingredients, beating just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly only until combined. Do not over mix—the less you mix, the lighter the cupcakes will be.
  5. Divide batter evenly between cups, filling about ¾ full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Allow muffins to cool in pan for 10 minutes, then remove cupcakes from pan and place them on a wire rack.
  6. While cupcakes are still warm, poke the tops with a fork or toothpick a few times. Brush with coffee syrup, allowing it to soak in. Use all the syrup evenly over cupcakes.
  7. To make the frosting:In a large bowl whisk together mascarpone, sugar, espresso powder, and liqueur. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream until stiff peaks form. Fold whipped cream into the mascarpone mixture in 2 additions. Allow cupcakes to cool completely then frost them.
  8. Chill cupcakes until ready to serve. Just before serving, dust frosting with cocoa powder.
  9. Cupcakes can be kept tightly covered in the refrigerator for up to 3 days.

Recipe Notes

* Instant coffee has a subtler flavor than espresso powder, so if you use it, you may want to add more for a stronger coffee flavor.

Categories
3. Cupcakes latest recipes

SNICKERDOODLE CUPCAKES

INGREDIENTS:

For the Cupcakes:

  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 1 1/4 cups granulated sugar, (divided)
  • 3/4 cup buttermilk, or whole milk
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 2 egg whites
  • 1 teaspoon cinnamon

For the Frosting:

  • 1/2 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

INSTRUCTIONS:

For the Cupcakes:

  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 24 mini, or a combo of 6 regular and 12 mini).
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In another bowl, melt butter and whisk in 1 cup sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
  4. With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
  5. Spoon batter into cupcake liners (I like to use an ice cream scoop).
  6. Mix the remaining 1/4 cup sugar and cinnamon together and sprinkle 1/2 teaspoon on the top of batter. Reserve remaining.
  7. Bake for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.) Leave in tin for a couple minutes until able to remove onto rack. Cool completely before frosting.

For the Frosting

  1. In a mixing bowl, beat butter and cream cheese with an electric mixer on medium speed. Add the powdered sugar a little at a time and beat until smooth and creamy. Mix in the vanilla extract.
  2. Place frosting in a piping bag fitted with an M1 tip. Swirl frosting on top of the each cupcake and then sprinkle the remaining cinnamon sugar mixture on top.