Who doesn't love a cupcake??
These fun little festive cupcakes are great for a celebration, or a contribution to a potluck get together. These were for a birthday, so I made the frosting a bit fun, coloring some and piping with different nozzles. But you can keep it simple and apply the frosting with a spatula, or make simple swirls with a pastry bag.
Favorite things about this bake:
-Easy to grab, no slicing or utensils required.
-Fun to decorate, especially with kids!
Ingredients
4 Tbsp. unsalted butter, room temperature
149g sugar
1 egg
1 Tbsp. unsweetened dark cocoa powder
2 Tbsp. red food coloring
1/2 tsp. vanilla extract
114g buttermilk
136g AP flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. distilled white vinegar
4 (8 oz packages) cream cheese, room temperature (but not too soft) broken into large chunks
1 Tbsp. vanilla extract
118g confectioner's sugar, sifted
food coloring (optional)
Equipment
cookie scoop (optional)
piping bags (optional)
piping nozzles (optional)
food coloring (optional)
Step 1:
Preheat oven to 325F.
Put butter and sugar in mixer with paddle attachment (or use hand held mixer) and beat on medium speed until light and fluffy.
Turn mixer to high and slowly add the egg. Beat until well incorporated.
Step 2:
In a separate bowl mix together cocoa, food coloring and vanilla to make a paste.
Add paste to the butter mixture and mix until evenly combined.
Make sure you scrape down the bowl to incorporate color thoroughly.
Step 3:
Turn mixer to low and slowly pour in half of the buttermilk, beat until well mixed.
Add half the flour and beat until well incorporated.
Repeat buttermilk and flour until it has all been added and is well incorporated.
Scrape down the sides of the bowl, turn the mixer on high and beat until it is a smooth even batter.
Step 4:
Turn the mixture to low and add salt, baking soda and vinegar and beat until well mixed.
Turn the speed up and beat for a couple more minutes.
Step 5:
Using a cookie scoop, fill the paper cases 2/3 full (or spoon it in) and bake for 20-25 minutes. It should bounce back when touched and a skewer should come out clean.
Let them cool slightly in the pan before turning out on a wire rack to cool completely.
Step 6:
In a stand mixer with paddle attachment beat cream cheese on low speed until smooth, about 2 minutes.
Add vanilla and beat just until incorporated.
With mixer on low gradually add the powdered sugar, 1/3 at a time, beating until smooth. Be careful not to overheat or it will be a gummy texture.
Best if used immediately, but it can be stored in the fridge for up to 3 days. Just bring to room temp before you use. It may need to be beaten again to soften it.
When cupcakes are completely cool frost away!
You can tint the frosting with color. It is best to use paste color not to affect the texture, and add the color by stirring it in a bowl, not the mixer. Use different nozzles to create fun designs. You can use sprinkles, or sacrifice a cupcake and make some fine crumbs to use as decoration.
(adapted from Hummingbird and Magnolia Bakeries)
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