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| Vanilla Honey Cupcakes with Cream Cheese and Strawberry Cream Cheese Icing |
I almost forgot the birthday cupcakes. The icing was delicious to me but I think I over cooked them just a tad - they were a little dry to me. So start checking them at about 15 minutes. I could have eaten the icing all by itself. It was really good!
Vanilla Honey Cupcakes with Strawberry Cream Cheese Icing
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
Yield: 12 Cupcakes
Ingredients
- 1/4 Cup Sugar
- 1/2 Cup Butter, softened
- 2 Eggs, room temperature
- 1/2 Cup Milk
- 1 Teaspoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
- 2 Cups All Purpose Flour
- 1/8 Teaspoon Salt
- 1 Tablespoon Baking Powder
- 1 Block Cream Cheese
- 1/2 Cup Butter, softened
- 1 Teaspoon Vanilla
- 1 Pound Confectioners Sugar
- 2 Tablespoons Half-n-half
- 1/2 Package Strawberry Jello
- Heat oven to 350 degrees.
- Cream the butter and sugar together until creamy.
- Add in the eggs one at a time and beat until fluffy.
- Mix in the milk, apple cider vinegar and the vanilla extract.
- In a small bowl, mix the flour, salt and baking powder together.
- Add to the wet ingredients.
- Place 12 muffin liners in a muffin tin.
- Pour batter into the liners.
- Place cream cheese and butter in a large mixing bowl to soften.
- Place in oven and bake for 18 minutes or until toothpick inserted in center comes out clean.
- Remove from oven when done and place on cooling sheet to cool before icing.
- Beat the cream cheese and butter with an electric mixer on medium until creamy.
- Add confectioners sugar, vanilla and 1 Tablespoon half-n-half. Mix well with mixer. If too think add 1 more tablespoon half-n-half.
- Separate half of the icing and put in another bowl. Mix in 1/2 package Jello on medium high.
- Spread the two different kinds of icing on cooled cupcakes.