1/1 Photo of Fluffy White Cupcakes With Creamy Cream Cheese Frosting
Add in a little food coloring to the frosting and cake mix to create pastel shades if desired --- if you mix the cake batter by hand with a wooden spoon you will get a lesser amount of cupcakes, an electric mixer adds in more air while mixing you will get about 22-24 cupcakes --- for coconut cupcakes add in 1-2 teaspoons coconut extract (instead of the vanilla and almond extract) into the cake mix and frosting then sprinkle with soft flaked coconut on top of frosting.
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Units: US | Metric
- 517.37 g package white cake mix with pudding
- 295.73 ml buttermilk
- 59.14 ml butter, melted
- 2 large eggs
- 9.85 ml vanilla (or use clear vanilla)
- 2.46 ml almond extract
- 1Preheat oven to 350 degrees F.
- 2Set oven rack to second-lowest position.
- 3Line 24 muffin tins with paper liners.
- 4For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
- 5Increase to medium speed and beat for 2 minutes.
- 6Divide the batter between the paper-lined muffin tins filling about two-thirds full.
- 7Bake for about 22-25 minutes or until cupcakes test done.
- 8Remove to wire racks and cool completely.
- 9For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
- 10Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
- 11Add in food couling if desired.
- 12Spread onto cooled cupcakes.
- 13Srore the cupcakes in the fridge.
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Nutritional Facts for Fluffy White Cupcakes With Creamy Cream Cheese Frosting
Serving Size: 1 (74 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 260.4
- Calories from Fat 108
- Total Fat 12.1 g
- Saturated Fat 6.7 g
- Cholesterol 45.4 mg
- Sodium 232.1 mg
- Total Carbohydrate 35.9 g
- Dietary Fiber 0.1 g
- Sugars 28.4 g
- Protein 2.5 g