I ♥ Cupcakes!! Add sprinkles to the mix and you have the perfectly perky dessert. 🙂 Last night I made Vanilla Buttercream Cupcakes. I just couldn’t help myself! The brand new container of sprinkles was calling out to me!! 😉 The base is a delightful Cream Cheese pound cake(sounds way too heavy but it really isn’t!) and the icing a sweet and rich buttercream. Yes, these are definitely sweet and you will need a few cups of coffee to finish one off but definitely fun to make!
Yields: 2 dozen 6oz glass ramekins or mugs
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 bar (8 ounces) cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
Directions
- Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat 2 dozen glass ramekins or mugs(be sure they are bake-proof!) with butter and dust with flour; immediately pour in batter (usually 2 ice-cream scoopers full).
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 20-25 minutes.
- Cool completely.
- Pipe on icing(recipe bellow) and top immediately with sprinkles!
- Brew a rather large pot of coffee, sit down with a few of your favorite people, and enjoy!! (:
BUTTERCREAM frosting:
- 3/4 cup butter softened
- 1/2 cup heavy cream (milk can be substituted)
- 1TBS vanilla
- 1/2tsp almond extract
- 5-6 cups powder sugar
- Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
- Pipe onto cooled cupcakes and enjoy!
