No Reviews
You must be logged in to post a review.
Mini Cream Cheese Vanilla Bean Cupcakes with Vanilla Buttercream
x
Print Options
Description
A different spin on plain old vanilla cupcakes. Aren’t they cute?
Ingredients
- FOR THE CUPCAKES:
- 4 ounces, weight Cream Cheese, Softened
- ½ cups Coconut Oil (See Note)
- 2 cups Granulated Sugar
- 4 whole Eggs
- 1 whole Vanilla Bean OR 2 Teaspoons Vanilla Extract
- 2-¾ cups All-purpose Flour
- 1-¼ teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Vanilla Flavored Almond Milk (or Just Plain Milk)
- FOR THE BUTTERCREAM:
- 1 cup Butter, Softened
- 4 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
- 4 Tablespoons Vanilla Flavored Almond Milk (or Just Plain Milk)
- Sprinkles, For Garnish (optional)
Preparation
Preheat oven to 350ºF. Line 60 mini muffin tins with paper liners and set aside.
In a large bowl, whip cream cheese with coconut oil until smooth. Stir in sugar and whip until well incorporated. Add in eggs, 1 at a time, and vanilla bean caviar. Scrape sides of bowl and mix again. In a small bowl, combine all dry ingredients. Alternate stirring in dry ingredients with the almond vanilla milk. Scrape sides and mix again briefly. Be sure to not over mix.
Spoon into prepared pans. Reduce oven temperature to 325ºF and bake 12-15 minutes, rotating halfway through cooking. Watch them carefully! They don’t take long to bake. Remove from oven and cool completely.
For the frosting, mix butter, powdered sugar and vanilla together. With the hand or stand mixer on low, stream in the almond vanilla milk until the buttercream starts to come together and get thick and creamy. Scrape the sides of the bowl and whip again.
Frost the cupcakes with a knife or use a large tipped frosting bag and top with sprinkles. Store in airtight containers until ready to serve.
Related Recipes
Prep: Cook:
Serves: 24 Level: Intermediate
Pumpkin Cupcakes
by Beth Pierce in
Desserts
by Beth Pierce in
Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
Lemon Cupcakes with Blackberry Buttercream
by Amy McCauley in
Desserts
by Amy McCauley in
Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
Prep: Cook:
Serves: 12 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
bluejeanbaby07 on 11.10.2011
On the coconut oil ingredient you say “see note” but there is no note. We cannot have coconut oil in our house, so what can I substitute? Thanks!