MINT CUPCAKES WITH CREAM CHEESE FROSTING
Provided by Molly Yeh
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cavity cupcake pan with liners.
- Add the mint and milk to the carafe of a high-powered blender and blend until the mixture is very smooth and the milk is bright green.
- In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda and lemon zest. In a large bowl, whisk together the granulated sugar and oil until combined. Add the eggs one at a time to the sugar-oil mixture, whisking very well after each, and then add the vanilla. Add the dry ingredients and mint mixture in three alternating additions, whisking after each until just combined.
- Pour into the cupcake liners so the batter comes up about halfway. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pans for 10 minutes and then transfer it to a wire rack to cool completely.
- For the frosting: Meanwhile, add the butter and cream cheese to a large bowl. Beat with a hand mixer or the paddle attachment of a stand mixer until smooth and combined. Gradually add the confectioners' sugar and beat to combine. Beat in the extracts and salt. Transfer to a pastry bag or large ziptop bag and snip the tip.
- Pipe frosting onto the tops of the cooled cupcakes. Roll the top of each cupcake in the crushed pistachios.
SIMPLY PERFECT VANILLA CUPCAKES
This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
MINI VANILLA CUPCAKES
Everything vanilla in these bite-sized cupcakes. So cute and tasty.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Mini Foods Desserts Cakes
Time 55m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
- Sift flour, baking powder, and salt into a bowl.
- Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g
MINT CHOCOLATE CUPCAKES
My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces is recommended.
Provided by xoxoemilyrae
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
- Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
- Sift flour, baking soda, baking powder, and salt together in a bowl.
- Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
- Scoop batter into the muffin tin.
- Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
- Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
- Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 64.7 g, Cholesterol 72 mg, Fat 25.5 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 12.5 g, Sodium 288.9 mg, Sugar 50.6 g
MOIST VANILLA CUPCAKES
These moist, tasty vanilla cupcakes are amazing! The vanilla flavor isn't too strong and the cupcakes aren't too sweet. They can be made really quickly, too, and in just one bowl.
Provided by Cupcake lover
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
- Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
- Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.1 g, Cholesterol 36.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 152.8 mg, Sugar 13.1 g
VANILLA MINT CUPCAKES
Make and share this Vanilla Mint Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk, cream, vanilla and peppermint (you can mix the liquid ingredients together if you wish). With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. This recipe will make about 2 dozen standard size cupcakes or about 48 mini cupcakes.
Nutrition Facts : Calories 216.7, Fat 10.5, SaturatedFat 6.3, Cholesterol 62.6, Sodium 116.2, Carbohydrate 28, Fiber 0.4, Sugar 17.1, Protein 2.9
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