Flower Cupcakes

Show: Barefoot ContessaEpisode: Book Party

Rated: 5 stars out of 5Rate itRead users' reviews (43)

RECIPE
COMMENTS & REVIEWS(43)

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
Laura Garden City, NY 10-06-2009
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Superb cupcakes!
Rated: 5 stars out of 5

My sister-in-law made these at a baby shower she hosted recently. Everybody was raving about them. These are the only... homemade cupcakes I've tasted that are dense, moist, and absolutely delicious! The cream cheese icing was the perfect topping!Read more
recipe Flower Cupcakes
Janae Chino Hills, CA 10-04-2009
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Oh my...
Rated: 5 stars out of 5

I used this batter to make a three layer, 6 inch birthday cake, and it was one of the best I've ever had (and I bake A LOT). ... It was sweet and so fluffy and moist. I was a little worried as I made the batter though; I have never seen the bowl of my stand mixer so full. This recipe made a TON of batter, and as a matter of fact, I ended up overfilling my pans and they ran all over in the oven (thankfully I had put them on a baking sheet). I could imagine for cupcakes you would only need to fill the cups 2/3 of the way because of the voluminous rise. Anyway, I highly recommend this recipe, and I will definitely make it again!!!Read more
recipe Flower Cupcakes
Ben Jersey City, NJ 07-18-2009
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With Strawberry Icing
Rated: 4 stars out of 5

For the icing, I substituted strawberry cream cheese for the regular cream cheese (Kraft makes a surprisingly good one) and... omitted the vanilla. Delicious - my family couldn't eat them fast enough!Read more
recipe Flower Cupcakes
cesar arecibo, AK 06-09-2009
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The best vanilla cupcakes
Rated: 5 stars out of 5

These cupcakes are amazing. There moist sweet just fantastic. And the frosting is \awesome I would totally recomend these... cupcakes . They are the ultimate cupcakesRead more
recipe Flower Cupcakes
Nora Cleveland, OH 06-07-2009
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Great tasting
Rated: 5 stars out of 5

This recipe makes one of the best tasting cupcakes I have ever made. However, I nixed the cream cheese frosting and went... with standard Paula Dean's buttercream frosting adding unsweetend melted chocolate; Also, very easy to prepare.Read more
recipe Flower Cupcakes
Tara Lynnwood, WA 05-30-2009
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Nice vanilla cake
Rated: 4 stars out of 5

I used large eggs and followed another reviewer by adding 1/3 cup buttermilk and 2 t. vanilla. By filling all the way up they... overfilled and touched the cups next to them, making them not smooth on the edges. Next time I will go about 2/3 or 3/4 full. With filling nearly all the way full, I got 27 cupcakes. When the edges are brown and you taste that, it definitely tastes like a sugar cookie. I would check at 18 min. Mine were a min or two overdone at 23 min.Read more