Start to Finish: 30 minutes
Ingredients:
Cupcakes
2/3 cup butter, softened
3/4 cup superfine sugar
1-1/2 cups self rising flour
3 eggs
1 teaspoon vanilla extract
Frosting
3/4 cup salted butter at room temperature
1-3/4 cup plus 2 Tablespoons sifted powdered sugar (measure after sifting)
1 teaspoon of whatever extract you want for this recipe
1 teaspoon imitation maple flavor
2 packages of cream cheese (8 ounces each), at room temperature
Directions:
Cupcakes
1. Preheat oven to 350 degrees F. Grease a 12 cup muffin tin or line with paper baking cups.
2. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, one at a time, blending well after each one. By hand stir in the vanilla and flour just until mixed. Spoon the batter into the prepared pan dividing evenly.
3. Bake in the preheated oven for 16 minutes. Set timer for 8 minutes turn once and set for another 8 minutes. Make a day ahead and cover. If you don't they will be dry.
Frosting
1.Place butter in a food processor equipped with a steel blade. Process until it is creamy. Add half the powdered sugar and the extract. Mix well. Remove to a mixing bowl. Into the same processor work bowl place the cream cheese and the remaining powdered sugar. Process until smooth but not liquid. Fold cream cheese mixture until thoroughly combined.
*Any extra frosting keep well refrigerated and can also be frozen. Allow frosting to return to room temperature before using.
Servings: 12
Variations: Heather, the creator of these cupcakes adorns these with bacon. Sounds weird, but if you like bacon you may like it.
Nutrition Facts per serving: 236 cal., 18.1 g total fat (11.2 g sat. fat), 73 mg chol., 141 mg sodium, 16.5 g carbo., 2.8 g pro. Daily Values: 12% vit. A, 2% calcium, 3% iron
Ingredients:
Cupcakes
2/3 cup butter, softened
3/4 cup superfine sugar
1-1/2 cups self rising flour
3 eggs
1 teaspoon vanilla extract
Frosting
3/4 cup salted butter at room temperature
1-3/4 cup plus 2 Tablespoons sifted powdered sugar (measure after sifting)
1 teaspoon of whatever extract you want for this recipe
1 teaspoon imitation maple flavor
2 packages of cream cheese (8 ounces each), at room temperature
Directions:
Cupcakes
1. Preheat oven to 350 degrees F. Grease a 12 cup muffin tin or line with paper baking cups.
2. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, one at a time, blending well after each one. By hand stir in the vanilla and flour just until mixed. Spoon the batter into the prepared pan dividing evenly.
3. Bake in the preheated oven for 16 minutes. Set timer for 8 minutes turn once and set for another 8 minutes. Make a day ahead and cover. If you don't they will be dry.
Frosting
1.Place butter in a food processor equipped with a steel blade. Process until it is creamy. Add half the powdered sugar and the extract. Mix well. Remove to a mixing bowl. Into the same processor work bowl place the cream cheese and the remaining powdered sugar. Process until smooth but not liquid. Fold cream cheese mixture until thoroughly combined.
*Any extra frosting keep well refrigerated and can also be frozen. Allow frosting to return to room temperature before using.
Servings: 12
Variations: Heather, the creator of these cupcakes adorns these with bacon. Sounds weird, but if you like bacon you may like it.
Nutrition Facts per serving: 236 cal., 18.1 g total fat (11.2 g sat. fat), 73 mg chol., 141 mg sodium, 16.5 g carbo., 2.8 g pro. Daily Values: 12% vit. A, 2% calcium, 3% iron
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