I made these cupcakes for Emery’s birthday party. The cake was so moist and fluffy and the choice of cream cheese frosting, it is definitely a keeper and therefore making it to my recipe book (i.e. my blog). The original recipe is from Joy of Baking, a site that I have used before for great recipes.
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp lemon or lime zest (optional)
1/2 cup unsalted butter
1 cup white sugar
1 1/2 tsp vanilla
1/2 cup milk
Preheat oven to 350 degrees and prepare muffin tin with paper liners (12 muffins).
In a bowl whisk together the flour, baking powder, salt, and lemon zest.
Beat the butter until soft. Add the sugar and beat until light and fluffy (3-4 minutes). Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with the flour. Beat just until combined.
Evenly fill the muffin cups and bake for 18-20 minutes or until toothpick comes out clean.
CREAM CHEESE FROSTING INGREDIENTS
2 1/2 cups icing sugar, sifted
4 Tbsp unsalted butter, at room temperature
4 oz cream cheese, at room temperature
1/2 tsp vanilla
1 Tbsp milk, if needed
Garnish: 2 cups sweetened flaked coconut
CREAM CHEESE FROSTING DIRECTIONS
Beat the butter until smooth.
Add the cream cheese and beat until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the icing sugar, scraping down the sides of the bowl as needed.
Beat on high speed until frosting is light and fluffy and good spreading consistency. Add a little milk if frosting is too thick.
Pipe frosting on cupcakes. Garnish with coconut.