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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
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2 Cups
All Purpose Flour
-
1/8 Teaspoon
Salt
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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
Cooking Directions
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Heat oven to 350 degrees.
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Cream the butter and sugar together until creamy.
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Add in the eggs one at a time and beat until fluffy.
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Mix in the milk, apple cider vinegar and the vanilla extract.
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In a small bowl, mix the flour, salt and baking powder together.
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Add to the wet ingredients.
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Place 12 muffin liners in a muffin tin.
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Pour batter into the liners.
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Place cream cheese and butter in a large mixing bowl to soften.
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Place in oven and bake for 18 minutes or until toothpick inserted in center comes out clean.
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Remove from oven when done and place on cooling sheet to cool before icing.
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Beat the cream cheese and butter with an electric mixer on medium until creamy.
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Add confectioners sugar, vanilla and 1 Tablespoon half-n-half. Mix well with mixer. If too think add 1 more tablespoon half-n-half.
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Separate half of the icing and put in another bowl. Mix in 1/2 package Jello on medium high.
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Spread the two different kinds of icing on cooled cupcakes.