Tulip Cupcakes

Name: Tulip Cupcakes
Total time: 1 h
Yield: 18 serving(s)
Ingredients: 2 1/2 c. all-purpose flour, spooned and leveled; 1 3/4 tsp. baking powder; 1 tsp. kosher salt; 14 tbsp. ( 1 3/4 sticks) unsalted butter, at room temperature; 1 3/4 c. sugar; 4 large eggs; 2 tsp. pure vanilla extract; 3/4 c. whole buttermilk; Cream Cheese Buttercream; Tulip cookies, made with store-bought dough, optional; 1/2 c. (1 stick) unsalted butter, at room temperature; 8 oz. (1 package) cream cheese, at room temperature; 1/2 tsp. kosher salt; 3 1/2 c. confectioners' sugar

By Kate Merker, Taylor MurrayPublished: Feb 12, 2019

1 Rating

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Brian Woodcock

Yields:

18 serving(s)

Total Time:

1 hr

Top off these cute cakes with a tiny tulip cookie.

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Ingredients

Cupcakes

2 1/2 cups all-purpose flour, spooned and leveled
1 3/4 tsp. baking powder
1 tsp. kosher salt
14 Tbsp. ( 1 3/4 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs
2 tsp. pure vanilla extract
3/4 cup whole buttermilk
Cream Cheese Buttercream
Tulip cookies, made with store-bought dough, optional

Cream Cheese Buttercream

1/2 cup (1 stick) unsalted butter, at room temperature
8 oz. (1 package) cream cheese, at room temperature
1/2 tsp. kosher salt
3 1/2 cups confectioners' sugar
2 tsp. pure vanilla extract

Directions

1. Step 1Preheat oven to 350°F. Line 18 standard muffin cups with tulip cupcake liners.
2. Step 2Make the cupcakes: Whisk together flour, baking powder, and salt in a bowl. Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 2 to 4 minutes. Reduce mixer speed to low and add eggs, one at a time, beating just until blended after each addition. Beat in vanilla. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, just until incorporated.
3. Step 3Transfer batter to lined cups (about 1/4 cup each). Bake, rotating pans once, until a toothpick inserted into centers comes out clean, 24 to 26 minutes. Cool in pans on a wire rack 15 minutes; transfer to rack to cool completely.
4. Step 4Frost cupcakes with Cream Cheese Buttercream and decorate with tulip cookies, if desired.
5. Step 5Make the buttercream: Beat butter, cream cheese, and salt on medium speed with an electric mixer until creamy, 2 to 3 minutes. Gradually beat in confectioners’ sugar and pure vanilla extract until smooth. Makes 3 cups.