Photo: Flower Cupcakes Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 78 reviews
By Ldymacbeth11
East Coast
on September 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used this recipe to make mini cupcakes for my daughter's preschool class. My one modification would be lowering the temperature because they looked like they were baking a little too quickly (browning on the outside before the inside was baked. They also expand a little more than expected so be wary of the instruction to fill to the top of the liner. I would say 2/3-half filled cup cakes were the ones that baked the best
By leaphorn_8158558
san antonio, TX
on August 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made these cupcakes for a birthday luncheon and they were a hit.
I will make them again. They were not difficult to make and they
We're delicious. However, I used a glazed icing instead of the
Cream cheese frosting.
By djdower
on March 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I followed every step of the recipe and in the end, like many others, it was just too dense & bland. The cupcake batter was very tasty, but once it was taken from the oven & the cupcakes were allowed to cool the final product is something I won't make again. Sorry, I do love Ina & many of her recipes, just this one wasn't for me. She's great to watch on TV:
Read all 78 reviews