This recipe for cream cheese cupcakes is great for beginners and children alike. It’s a very basic recipe and extremely easy to follow. It’s also a useful starting point or base recipe to adapt for all kinds of other cupcakes too.
If you may this one be sure to let me know how it went. Leave a comment below or better still tweet me a pic on @HobSpotTweets or instagram me @HobSpot
Cream Cheese Cupcakes Ingredients
Makes 16
For the cupcakes…
3 large eggs
250g caster sugar
1 tsp vanilla sugar
100g butter
100ml milk
250g plain flour
2 tsp baking powder
Finely grated zest and juice of 1 lemon
For the frosting…
60g butter
300g icing sugar
1 tsp vanilla sugar
1 tbsp lemon juice
100g cream cheese
Hundreds and thousands/sugar sprinkles
How to make cream cheese cupcakes
For the cupcakes…
- Pre-heat your oven to 180°C, fan 160°C, gas mark 4
- Line 16 muffin tins with paper muffin liners
- Beat eggs and sugar together either by hand or using an electric whisk until thick, white and fluffy.
- Melt the butter in a small pan then turn off the heat before adding the milk. Gently fold into the egg mixture.
- In a separate bowl, mix the flour and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the lemon zest and juice.
- Fill each of the muffin cases to 2/3 full and bake for 15-20 minutes or until golden brown. Remove from oven and place on a cooling rack.
For the cream cheese frosting…
Soften the butter and mix with the icing sugar, vanilla sugar, lemon juice and cream cheese in a bowl.
Spread onto the cupcakes and decorate.
Your cream cheese cupcakes won’t stay around for long. I’d love to see a quick pic of your wonderful creations before there’s nothing but crumbs left. Snap them now on your phone and tweet me @HobSpotTweets or post it on my Facebook page.
