Makes16 cupcakes
- Active time:40 min.
- Start to finish:1 hr. 20 min.
September 1999
For a finishing touch, we took a full-blown, flower-decorated wedding cake to its playful—and miniature—extreme: cupcakes.
For cupcakes
-
16
(2 1/2-inch) paper muffin-cup liners
-
2
cups
cake flour (not self-rising)
-
1
teaspoon
baking powder
-
1/2
teaspoon
salt
-
2
sticks unsalted butter, softened
-
1 1/2
cups
granulated sugar
-
4
large eggs
-
1/4
cup
whole milk
-
1
teaspoon
vanilla
For frosting
-
2
(8-oz.) packages cream cheese, softened
-
1
cup
confectioners sugar
-
1
teaspoon
fresh lemon juice
-
1/4
teaspoon
rosewater (optional)
Make cupcakes:
-
Preheat oven to 350°F and line 16 (1/3-cup) muffin cups with paper muffin-cup liners.
-
Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in milk and vanilla until just combined (batter will separate). Add flour mixture in 3 batches, beating until just combined after each addition.
-
Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cupcakes in pan on a rack 5 minutes and remove from pan.
Make frosting:
-
Beat cream cheese with an electric mixer until smooth. Add confectioners sugar and beat on low speed until incorporated. Add lemon juice and rosewater and beat until smooth.
-
Frost cupcakes and garnish.
Cooks’ notes: - You can make cupcakes 1 day ahead (leave them unfrosted) and keep them in an airtight container at room temperature.
- Frosting may be made 2 days ahead and chilled, covered (beat until smooth before using).