CC Cakes
Recipes for CC Cupcakes!
Recipes for CC Cupcakes!
This recipe makes exactly 12 cupcakes and requires simple ingredients: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt and vanilla. The combination of softened butter and buttermilk creates an amazingly soft cupcake crumb that just melts in your mouth.
This is the recipe for the base of the funfetti cupcakes! In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt. In a second bowl, beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy. Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl. Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions. Add in funfetti sprinkles, you can find them online or in stores! Pour batter into cupcake tin, filling 2/3 full. Bake in the center of the oven at 350˚F for 20 minutes. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.
Once your cupcakes are cooled to room temperature, it’s time to decorate. This is a great vanilla cupcake base for just about any kind of frosting and toppings. We pipe frosting on with a pastry bag and our favorite Wilton 1M Tip. There are so many different kinds of buttercream or icing. There are so many flavors such as vanilla or swiss merigne. These cupcakes pictured have vanilla buttercream on them. The photo next them is a cupcake that has food coloring and icing in it and decorated with a rainbow topper! You can find this topper with this link!
The soft, fluffy, and moist, fresh strawberry cupcakes are perfect fun cupcakes are easily made from scratch, these cupcakes are filled with fresh strawberries and topped with a beautiful pink strawberry frosting. These cupcakes are bursting with strawberry flavor and are perfect for any occasion.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the sugar and beat until very light and fluffy. Stir together the sour cream and whole milk in a measuring cup and set aside. Add the eggs, one at a time, beating until fully mixed before adding the next, scraping down the bowl in between. Beat in the vanilla. With the mixer on low speed, add a third of the flour mixture to the butter mixture, followed by half of the sour cream mixture. Repeat, alternating between the flour and sour cream. Beat the chopped strawberries into the batter. Add food coloring, I would use pink. Divide the batter among the cupcake liners. Bake one pan at a time for 25 minutes. Let cool for a few minutes in the pan, then remove the cupcakes.
Strawberry Cupcakes are much easier than people think! Working with fruits in recipes is actully a really easy thing to do! For the strawberriers in this recipe I use organic ones from the farmers market for more freshness in the cake buy you can use any! I like to add pink food dye sometimes because it adds to the overall effect of the cake being strawberry flavored! For these ones pictured I put on a yellow buttercream!
These easy lemon cupcakes are moist, fluffy, zingy and topped with an incredible lemon buttercream that's a lemon-lover's dream! They are super easy to make, and will impress anyone who eats them!
Preheat oven to 375F. Add the sugar and zest to a food processor and pulse until the sugar is light yellow in color and the zest has been all broken up. This really infuses the sugar with a lot of flavor from the oil in the zest but you can skip this step and add the zest to the wet ingredients later on. In a bowl add the sour cream, melted butter, eggs, milk, sugar and lemon juice then whisk together and set aside. Sift the flour, salt, baking soda, and baking powder together in a large bowl then whisk together. Pour the wet mixture into the dry then mix until just combined. Add cupcake papers to your muffin tin and fill about 3/4 the way up Bake at 375 for 5 minutes then reduce temperature to 350F and bake another 12 minutes or until the cupcakes are springy to the touch. While the cupcakes bake it’s time to mix up some delicious buttercream. Add the butter, salt, and zest to the bowl of your stand mixer fitted with a paddle attachment and beat for a few minutes. You want to rough up the zest a bit so it releases the oil inside. Finish making the buttercream and you are done!
These cupcakes are perfect for any gathering or event! I like to use yellow food coloring to make it look lemon flavored! The link down below is for yellow sprinkles to put on your cake!
