BEST CUPCAKES EVER
This recipe is adopted from a recipe for Flag Cake by the Barefoot Contessa. I made it for 4th of July 2009 and it was probably the best cake I've ever made. I don't usually like cream cheese frosting, but this one is divine, especially with the fresh berries on top. A few months later I found cupcakes topped with raspberries and blueberries at Star Provisions' bakery in Atlanta, and I could swear they used this same recipe, though Annie Quatrano might beg to differ. That's what gave me the idea to make cupcakes with the Flag Cake recipe. The cake batter includes sour cream, which makes the cake SO moist and delicious. I've tried substituting 1/2 cup of Splenda for half a cup of the sugar in the batter and they came our great, so you could experiment with substituting Splenda for even more of the sugar. Enjoy!
Provided by Cook-a-holic
Categories Dessert
Time 50m
Yield 18 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F Spray 18 cupcake tins with Pam; fill with paper liners and spray with Pam again.
- To make the batter, cream the butter and sugar at high speed in a large bowl until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Stir together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
- Fill each prepared paper-lined muffin tins about 2/3 full with the batter, and fill any empty tins with a little water. Bake in the center of the oven for about 20-25 minutes, until a toothpick comes out clean. Let cool before icing.
- To make the icing, beat together the butter, cream cheese, powdered sugar and vanilla just until smooth.
- Spread the icing onto each cupcake, and top half with 3 raspberries in a little group, and top the other half with 4 blueberries in a little square. You can also experiment with other berries or fruit, such as blackberries, figs, diced peaches or diced strawberries.
Nutrition Facts : Calories 284, Fat 19.1, SaturatedFat 11.4, Cholesterol 81.5, Sodium 159.4, Carbohydrate 25.7, Fiber 0.9, Sugar 15.6, Protein 3.3
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Ntuthuko Ngcobo
[email protected]These cupcakes were a bit too dense for my taste, but they were still good. I would recommend using a different recipe next time.
MD Sagar hossin
[email protected]I've been making these cupcakes for years and they're always a crowd-pleaser. They're easy to make and always turn out perfect.
Anthony Wilson
[email protected]I made these cupcakes for my friend's birthday party and they were a huge hit! Everyone loved them.
Juwon Kayode
[email protected]These cupcakes were a disappointment. They were dry and crumbly, and the frosting was too sweet.
MWZ Entertainment
[email protected]These cupcakes were delicious! I loved the moist texture and the creamy frosting.
Nehal Gill Gill
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the frosting next time.
Ahmad Ya'u
[email protected]I've tried this recipe several times and it always turns out great. It's my go-to cupcake recipe.
Mike Walton
[email protected]I made these cupcakes for a bake sale and they sold out in minutes! Everyone loved them.
jitu miah
[email protected]These cupcakes were a waste of time and ingredients. They were dry, crumbly, and flavorless.
Jaime Manning-Campbell
[email protected]These cupcakes were amazing! I loved the moist texture and the creamy frosting.
Walid Abdulaal
[email protected]These cupcakes were a bit too dense for my taste, but they were still good. I would recommend using a different recipe next time.
ZIDDI GAMING OFFICIAL
[email protected]I've been making these cupcakes for years and they're always a crowd-pleaser. They're easy to make and always turn out perfect.
hasnain arain
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! The kids loved them and the adults thought they were delicious too.
Hyra Powers
[email protected]These cupcakes were a disaster! They were dry and crumbly, and the frosting was too sweet. I would not recommend this recipe.
Umer Gujjar
[email protected]The cupcakes turned out great! They were moist and fluffy, and the frosting was creamy and flavorful. I will definitely be making these again.
Shaan Ali
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the frosting next time.
Kinh Daniel
[email protected]I've tried many cupcake recipes, but this one is by far the best. The cupcakes are always light and airy, and the frosting is creamy and delicious.
Motria Sofia
[email protected]These cupcakes were a hit at my party! They were so moist and fluffy, and the frosting was the perfect amount of sweetness. I will definitely be making these again.