Fluffy White Cupcakes With Creamy Cream Cheese Frosting

READY IN: 42mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • CUPCAKES
  • 1
    (18 1/4 ounce) package white cake mix with pudding
  • 1 14
  • 14
    cup butter, melted
  • 2
    large eggs
  • 2
    teaspoons vanilla (or use clear vanilla)
  • 12
    teaspoon almond extract
  • FROSTING
  • 12
    cup butter, room temperature
  • 1
    (8 ounce) package cream cheese, room temperature
  • 1
    teaspoon vanilla (can use clear vanilla)
  • 2
    tablespoons whipping cream, unwhipped (more if neded)
  • 3 12
    cups confectioners' sugar (more if needed)
  • food coloring (optional)
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Set oven rack to second-lowest position.
  • Line 24 muffin tins with paper liners.
  • For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
  • Increase to medium speed and beat for 2 minutes.
  • Divide the batter between the paper-lined muffin tins filling about two-thirds full.
  • Bake for about 22-25 minutes or until cupcakes test done.
  • Remove to wire racks and cool completely.
  • For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
  • Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
  • Add in food couling if desired.
  • Spread onto cooled cupcakes.
  • Srore the cupcakes in the fridge.
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