Dessert: Cupcakes with Cream Cheese Frosting

You can also use raisins, chocolate chips, gumdrops, Red Hots, or nuts for decorations.

Ingredients

3 c. cake flour (not self-rising)
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. unsalted butter
2 c. sugar
5 large eggs
1 1/2 tsp. pure vanilla extract
1 tsp. pure almond extract
1 c. nonfat buttermilk
2 recipes Cream Cheese Frosting
1/2 pt. blueberries
1/2 pt. raspberries
White sprinkles and nonpareils

Instructions

Heat oven to 350 degrees F. Line two 12-holed muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until pale, light, and fluffy, 3 to 5 minutes. With the mixer running, add eggs, vanilla extract, and almond extract; beat until combined.
With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
Fill each baking cup with 1/4 cup batter; batter should almost reach tops of cups. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer tins to a wire rack to cool.
Remove cupcakes from tins, and frost with cream-cheese frosting. If desired, use a pastry bag fitted with a plain writing tip to pipe letters or designs onto cupcakes. Decorate with berries, sprinkles, and nonpareils. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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