Cupcakes: Simple White Cupcakes with Creamy Frosting

By pavaldez

Ingredients

• 1/3 cup butter
• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1/3 cup buttermilk or sour milk*
• 1 recipe Creamy Frosting

Details

Servings 12

Preparation

Step 1

1. Let butter and eggs stand at room temperature for 30 minutes. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. Generously spread Creamy Frosting over cupcakes. Makes 12 cupcakes.

Creamy Frosting:
In a large mixing bowl beat together 4 ounces softened cream cheese** and

2 tablespoons softened butter with an electric mixer on medium to high speed until smooth.

Beat in 1 teaspoon vanilla.

Gradually add 2-1/2 cups powdered sugar, beating until smooth.