Classic Yellow Layer Cake Cupcakes with Cream Cheese Frosting - Sur la table

By bjnelson55

This buttery, vanilla-scented cake is a variation on pound cake with a little extra leavener added to lighten the crumb. Although nearly any frosting pairs well with this celebration favorite, it is especially luscious filled and frosted with silken chocolate ganache for the two-toned birthday cake most of us remember from childhood. For a special party or tea, make the mini cupcakes variation, then top them with swirls of Cream Cheese Frosting and finish with pretty Sugared Flowers and/or touches of gold leaf.

Snowy white, velvety smooth, and sweet yet tangy, it's no wonder cream cheese frosting partners with everything from banana bread to pumpkin spice cake to chocolate cupcakes. It’s easy to make, loved by everyone, takes color beautifully, and is a cinch to spread into gorgeous swirls. What more could you want from a frosting?

Ingredients

• 11/2 sticks (6 ounces) unsalted butter, softened (65º to 68ºF)
• 3/4 cup (51/4 ounces) sugar
• 3 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 2 cups (7 ounces) sifted cake flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup (3 ounces) sour cream

Preparation

Step 1

Preheat the oven to 350ºF and position an oven rack in the center. Line the muffin pan with paper liners or coat the pan with melted butter, oil, or high-heat canola-oil spray.

Cream the butter with the sugar: Place the butter and sugar in the bowl of the stand mixer and beat on medium until very light—almost white—in color, 4 to 5 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with the spatula.

Add the eggs: Beat the eggs and vanilla in the small bowl to blend.

With the mixer on medium, add the eggs to the butter mixture about 1 tablespoon at a time, allowing each addition to completely blend in before adding the next. About halfway through, turn off the mixer and scrape down the bowl, then resume adding the eggs. Scrape down the bowl again.

Add the dry and wet ingredients alternately: With the fine-mesh strainer, sift the cake flour, baking soda, and salt into the medium bowl and whisk together. With the mixer on the lowest speed, add the flour mixture and the sour cream alternately, beginning with one-third of the flour mixture and half the sour cream; repeat, then finish with flour mixture. Scrape down the bowl and finish blending the batter by hand, if necessary.

Bake the cakes: Portion the batter into mini muffin tins lined with papers, filling each cup up to ¼ inch from the top of the liner. Bake for 11 to 14 minutes for mini cupcakes or 15-20 minutes for standard size, until firm to the touch and a toothpick inserted into the center comes out clean.

Frost the cakes: Spread a very thin layer of the frosting, known as a crumb coat, over the cake. Chill for 15 minutes, just to set the crumb coat. Use the remaining frosting to frost the top and side of the cake.

Use a spoon to create swirls all over the top by gently pressing the tip of the spoon, rounded edge down, into the frosting in a back-and-forth motion.

Cream Cheese Frosting
Makes about 3 cups (1½ pounds), enough for a 2-layer 9-inch cake, 16 cupcakes or 50 mini cupcakes

12 ounces cream cheese, at room temperature
¾ stick (3 ounces) unsalted butter, at room temperature
Finely grated zest of 1 lemon
3 cups (9¾ ounces) unsifted confectioners’ sugar
1½ teaspoons pure vanilla extract

Place the cream cheese, butter, and lemon zest in the bowl of the stand mixer and blend on medium speed until smooth, about 1 minute. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with the spatula and beat again for 15 seconds.

Use the fine-mesh strainer to sift in the confectioners’ sugar and blend on low for 15 seconds, then scrape down the bowl. Add the vanilla, turn the speed to medium, and beat for 1 minute. Use immediately or refrigerate until needed.

Storing: Cream cheese frosting can be made up to 3 days ahead and kept refrigerated in an airtight container. If it’s too stiff to spread easily, allow to warm at room temperature for 30 minutes, stir well, and then use as desired