Flower Cupcakes

Show: Barefoot ContessaEpisode: Book Party

Rated: 5 stars out of 5Rate itRead users' reviews (51)

RECIPE
COMMENTS & REVIEWS(51)

Cook Time:
25 min
Level:
Easy
Yield:
22 to 24 cupcakes

Times:

Prep: 20 min
Inactive Prep: --
Cook: 25 min
Total:: 45 min

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Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the icing:

3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners' sugar, sifted
1 1/4 teaspoons pure vanilla extract

Directions

Heat the oven to 350 degrees F. Line muffin pans with paper liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.

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Comments & Reviews

recipe Flower Cupcakes
megan hemet, CA 01-24-2010
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Wonderful as Usual
Rated: 5 stars out of 5

I loved this recipe. Like most of Ina's, it was simple and so rewarding. Thank you Ina for another favorite. Will never use... box mix again. LOVE LOVE LOVERead more
recipe Flower Cupcakes
Marcia Randolph, NJ 01-20-2010
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Recipe halves easily!Fast & easy to make!
Rated: 5 stars out of 5

The flavor and texture of this cupcake makes it delicious without frosting although the top is firm enough for a thick... frosting. Thick batter lets you use an ice cream scoop to quickly put it in the muffin cups. When I halved the recipe, I used a quarter cup of corn starch instead of 1/6 cup & still delish. This is a keeper. I will probably up the vanilla extract as suggested previously. I agree with another reviewer in that the fragrance out of the oven has a corn meal note but the next morning I did not detect that.Read more
recipe Flower Cupcakes
Sandy Canton, MI 01-18-2010
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Don't fill to the top!
Rated: 5 stars out of 5

This cupcake is delicious, but do not fill the batter to the top of the top. I just did and the batter baked up and over the... cupcake pan. Fortunately, I was able to remove the cakes, but they are huge and some of the top was overdone because there was too much batter being used. I would definitely bake this recipe again.Read more
recipe Flower Cupcakes
Wendy Sydney, Australia, CA 01-14-2010
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Flower Cupcakes
Rated: 5 stars out of 5

I made these for my daughter's birthday. Have made before and they are "to die for". Everyone raving about them. Is it ok... to freeze the batter - I didn't use all of it? Wendy, Sydney, AustraliaRead more
recipe Flower Cupcakes
Lisa Chandler, AZ 01-12-2010
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My new go-to recipe for cake
Rated: 5 stars out of 5

I can't add too much new in my review, but I felt the need to post one regardless because these cupcakes are DELICIOUS!!!!!! ... I can stop searching for a yellow cake recipe, because I have this now. It is dense, moist, sweet and delicious. Another review posted that it tasted like a sugar cookie, and I have to agree. Don't overfill your muffin tins - i used a #20 scoop and they turned out fine - domed on top but didn't extend past the line of the cupcake liner. My only (very minor) quibble is that my cupcakes baked with a "crater" look - perhaps I mixed it too much, but it doesn't affect the taste. And they get covered with frosting too, so who cares. :)Read more
recipe Flower Cupcakes
C San Antonio, TX 01-10-2010
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Good vanilla cupcake
Rated: 4 stars out of 5

This is a very dense cupcake, and the frosting is a nice touch. I think if you are making a layer cake, this would work very... well. I added an extra teaspoon of vanilla extract to enhance the vanilla flavor, as when I first made it, it did have a 'cornbread' smell and texture. People enjoyed it, but as many people are used to store bought or box cupcakes, the texture and taste threw a few people for a loop. Read more