Prep 15 mins
Cook 20 mins
This is a Food Network recipe by the Barefoot Contessa, Ina Garten. She called them "Flower Cupcakes" because she placed fresh flowers on the top of them.
- 18 tablespoons unsalted butter
- 3 cups sugar
- 6 extra large eggs (room temp)
- 1 cup sour cream (room temp)
- 1 1⁄2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1⁄3 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
Cream Cheese Icing
- 1 1⁄2 cups unsalted butter (room temp)
- 2 (8 ounce) packages cream cheese (room temp)
- 3⁄4 lb sifted confectioners' sugar
- 1 1⁄4 teaspoons vanilla extract
- Preheat oven to 350° and insert paper liners in muffin tins.
- Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
- Add sour cream and vanilla.
- Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
- Mix just until combined.
- Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool to room temperature on a wire rack.
- For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
- Spread frosting generously on each cupcake.
Like others have said, the yield is way off. I got 36 cupcakes out of this recipe. I also found that cooking them for 17 min. was the perfect amount of time. The cupcakes were not as good as I had expected. However, the cream cheese icing was phenominal! Next time, I will make a box of betty crocker cupcakes and load it up with the icing. I also thought that they icing would be great as a filling for some puff pastry. My advice, skip the cupcakes and just make a batch of icing instead!!
I made these cupcakes a few days ago and they are still just as perfect as they were when they came out of the oven!! YUM! The best recipe I have tried so far. I made half of these and ended up with 18 cupcakes so be careful. I filled the cupcakes 2/3 full and they came out perfect. I also baked them for about 17 mins on 350. Thanks for a great recipe!! :)
I didn't make the batter into cupcakes. Instead, I lined and greased two 9" cake pans and poured the batter into them. The recipe says to fill the cupcakes molds all the way to the top. However, I was a little skeptical to do this for the cake pans. I split the batter in half and dumped them each in a cake pan. It was so so so close to the top. I really thought that they would go over the edge while they cooked so I put both of the pans on a cookie sheet. They did go over, so I am very thankful I did that. I cut the tops off to make a flat cake to stack. The cake was so delicious though! I ended up eating the scraps I cut off. I couldn't stop myself! My chocolate cake friends who claim not to like yellow cake, liked this cake better than the chocolate cake I made. It was DIVINE! The cake was so light and fluffy. It had the perfect soft, spongy, but not soggy, squishy texture.