Cream Cheese Cupcakes
 
 
Cuisine: dessert
Ingredients
  • 8 ounces cream cheese (about 1 cup), softened
  • 2 egg whites
  • ¼ cup vegetable oil
  • 1 box white cake mix
  • 1 cup water
  • 1 t. vanilla
  • 1. Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners.
  • 2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy.
  • 3. Add the cake mix, water and vanilla and mix until smooth, about 3 minutes.
  • 4. Fill the muffin cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes.
  • 5. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
  • 6. When cooled, frost with vanilla butter cream frosting (recipe below) or your favorite frosting.
  • VANILLA BUTTER CREAM FROSTING
  • 1 C. butter softened (2 sticks)
  • 2 lb. powdered sugar
  • ¼ + C. milk
  • 1-2 t. vanilla
  • ½ tsp. Salt
  • opt: 3oz Cream cheese
  • 1. In a mixing bowl combine the butter, vanilla and powdered sugar. Mix, starting slow, until somewhat combined.
  • 2. Start by adding ¼ C. milk and mix. Slowly add more milk, one or two tablespoons at a time, until the frosting reaches your desired consistency*. I also added 3 oz. cream cheese into the frosting by blending the butter and cream cheese first then adding the rest.
Instructions
Recipe by Free Time Frolics at https://freetimefrolics.com/2015/06/cream-cheese-cupcakes.html