The Pioneer Woman Tasty Kitchen
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Doehle’s Cupcakes

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Level: Easy

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Description

This is the most fantastic cupcake recipe I’ve come across. They are moist and sweet, but not overwhelming. The icing is the perfect compliment!

Ingredients

  • 2-¾ cups Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Unsalted Butter, Softened
  • 2 cups Sugar
  • 4 whole Eggs
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • Icing
  • 1-½ stick Unsalted Butter, Softened
  • 1 package Cream Cheese (8 Oz. Softened)
  • 16 ounces, fluid Powdered Sugar
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners.

Mix flour, baking powder, and salt in a medium bowl. Set aside.

Beat butter and sugar until light and fluffy. Add eggs one at a time, making sure they become fully incorporated.

Then add the dry ingredients (flour, baking powder, salt) in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over-beat.

Fill muffin cups 1/2 to 2/3 full and bake for 20-25 minutes.

ICING

Using an electric mixer, beat butter and cream cheese together until combined. Slowly add the powdered sugar until fully absorbed, then add vanilla. If desired, add in food coloring to spice up the look!

Allow the cupcakes time to cool completely, then ice your heart out!

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