Meet the Sullivans: Easter Dessert: Yellow Cupcakes with Frosting

April 25, 2011

Easter Dessert: Yellow Cupcakes with Frosting

I book marked this Martha Stewart recipe way back in March when I was click around on her website attempting to quell my desire for some kind of baked good with frosting. I was in charge of dessert for Easter dinner this year and I thought cupcakes would be the perfect size to satisfy a sweet tooth after dinner. Everyone enjoyed them and we even had enough for everyone to take some home for later.  
Yellow Cupcakes with Frosting
For a printer-friendly version click here.

For the Cupcakes
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
Sprinkles, for decorating

  1. Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
  2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
  3. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
  4. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
  5. Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency. Makes enough for 12 cupcakes. To make the chocolate frosting I just tossed 1 ½ tablespoon cocoa powder into the mixer.
  6. Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.
Some more cupcake glamour shots for your viewing pleasure!

In my opinion, half the "taste" of a cupcakes is attributed to how cute they are!

1 comment:

Ali said...

Your cupcakes are so cute! I love dressing up my cupcakes with fun liners, sprinkles, and toppers!