VANILLA BEAN CUPCAKES WITH VANILLA CREAM CHEESE FROSTING RECIPE

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VANILLA BEAN CUPCAKES WITH VANILLA CREAM CHEESE FROSTING RECIPE

VANILLA BEAN CUPCAKES WITH VANILLA CREAM CHEESE FROSTING RECIPE

This  VANILLA BEAN CUPCAKES WITH VANILLA CREAM CHEESE FROSTING RECIPE is perfect for CAKE LOVER . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
VANILLA CUPCAKES:
  • 2 1/2 cups flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 8 Tbsp butter at room temperature
  • 1 3/4 cups sugar
  • 2 large eggs at room temperature
  • 2 1/4 tsp. vanilla
  • seeds from 1 vanilla bean
  • 1 1/4 cups milk at room temperature
VANILLA CREAM CHEESE FROSTING
  • 5 1/2 Tbsp. butter at room temperature
  • 5 1/2 cups powdered sugar
  • 1/2 tsp. vanilla
  • 8 oz. low-fat cream cheese at room temperature
Instructions
  1. FOR CUPCAKES: Preheat oven to 350 degrees. Line two muffin tins with cupcake wrappers.
  2. In a small bowl, sift flour, baking powder and salt together.
  3. In the bowl of a stand mixer, cream butter and sugar together for 3-5 minutes or until light and fluffy. Slowly add eggs one at a time until combined.
  4. Add vanilla and vanilla bean seeds to milk.
  5. Add 1/3 of the dry ingredients to the egg mixture and beat with stand mixer until well combined. Add 1/3 of the milk and mix thoroughly. Repeat with remaining ingredients, scraping bowl as needed.
  6. Pour batter into prepared pans and bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool pans completely on a wire rack.
  7. FOR FROSTING: In the bowl of a stand mixer with the paddle attachment, beat all ingredients on high speed until light and fluffy, at least three minutes. Pipe onto cupcakes using a pastry bag fitted with a large round tip. (I used an Ateco 809 tip that I purchased from Kitchen Conservatory. Wilton's largest round tip is the 1A. I've been unable to find any larger tips than these thus far!)
Recipe Notes

The vanilla beans are not absolutely mandatory, but they totally make these cupcakes! If you—not unlike me—didn’t plan ahead for this recipe, you can bring your ingredients to room temperature a little more quickly. Run hot water over the eggs for a few seconds to warm them up. Microwave the butter at 50% power for about 8 seconds to soften. Finally, microwave milk at 50% power for about 30 seconds. These methods aren’t ideal, but they do the trick in a pinch! For the frosting, regular full-fat cream cheese can be easily substituted (and is more delicious, just higher in calories!). Fat-free cream cheese, however, is not recommended. The texture becomes too soft and doesn't hold its shape to pipe.

SOURCE : http://www.getsweetsmart.com/vanilla-bean-cupcakes-with-vanilla-cream-cheese-frosting/

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