Fluffy White Cupcakes With Creamy Cream Cheese Frosting Recipes

FLUFFY CREAM CHEESE FROSTING

Steps:

• In a mixer or large mixing bowl, beat butter and cream cheese on high until light in color (about 5 minutes).
• Beat in vanilla. Gradually beat in powdered sugar on low.
• Beat mixture on high until light and fluffy in texture (about 3 minutes).

FLUFFY WHITE CUPCAKES WITH CREAMY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Line 24 muffin tins with paper liners.
• For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
• Increase to medium speed and beat for 2 minutes.
• Divide the batter between the paper-lined muffin tins filling about two-thirds full.
• Bake for about 22-25 minutes or until cupcakes test done.
• Remove to wire racks and cool completely.
• For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
• Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
• Add in food couling if desired.
• Spread onto cooled cupcakes.
• Srore the cupcakes in the fridge.

WHITE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper cupcake liners.
• Sift the flour, baking powder and salt into a medium bowl. Set aside. Stir together the milk and vanilla in a small bowl. Set aside.
• Beat the butter using an electric mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup of the granulated sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
• Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the remaining flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter; set aside.
• Put the egg whites in a clean bowl. Whip using an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly among the prepared muffin cups.
• Bake until a toothpick inserted in the center of the cakes comes out clean, rotating the tin halfway through, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin to cool completely on the rack.
• Beat together the cream cheese and butter using an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until well combined.
• Transfer the frosting to a piping bag or resealable bag and pipe onto the tops of the cupcakes.
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BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place 24 paper baking cups in two (12-cup) muffin pans. Set aside.
• Beat butter and cream cheese with a stand mixer fitted with the paddle attachment at medium speed until creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla, lemon juice, and lemon zest.
• Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually add flour mixture to butter mixture alternately with sour cream on low speed, beating just until blended after each addition, beginning and ending with flour mixture. Gently fold in blueberries. Spoon or scoop batter into prepared baking cups, filling each about 2/3 full (about 1/4 cup batter for each).
• Bake in the preheated oven until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in pans on wire racks for 5 minutes. Remove from pans to wire racks and cool completely, about 30 minutes.
• For the frosting beat cream cheese and butter with a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add powdered sugar and beat well. Beat in zest and 1 teaspoon lemon juice. Increase speed to medium-high and beat until light and fluffy, adding 1 teaspoon lemon juice if needed to reach desired consistency. Pipe or spread frosting onto cupcakes.

EXTRA CREAMY FLUFFY WHITE FROSTING

Steps:

• In a bowl using an electric mixer, beat together the shortening, salt, vanilla and half of the icing sugar; beat until very smooth.
• Add in whipping cream; beat well.
• Add in remaining icing sugar to desired texture; beat until fluffy and creamy.