Crumbs Cupcakes.

My kids, along with me, have never really been a huge fan of cake.  Cupcakes we love!  I think it’s the smaller package that makes it more appealing.  In honor of my daughter’s 11th birthday, she asked for these fabulous cupcakes to celebrate.  This is the actual Crumbs cupcake recipe – we’re huge fans!

This recipe makes 6 giant cupcakes.  I made regular sized cupcakes (this recipe made about 26 of them).  I’ve halved the icing recipe as the original makes entirely too much and I hate wasting it.

Cake ingredients:

3/4 lb of unsalted butter, room temperature
2.5 c of sugar
5 eggs
1.5 tsp vanilla extract
1.5 tsp of almond extract
3 c of flour (unbleached all-purpose is what I used)
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp kosher salt
1 c of buttermilk (I used low fat)

Frosting:

1/2 lb of butter
8 oz of cream cheese (I did use low fat)
1 lb of powdered sugar
1/2 tsp of vanilla extract

Directions:

Preheat oven to 325 degrees.

Cream together butter and sugar, then add eggs, vanilla and almond extract.

Mix flour, baking powder and baking soda in a separate bowl and then add to the butter mixture.

Add the buttermilk and mix until just incorporated.  Avoid over mixing.

Line your muffin pan with cups and fill each cup to the top with batter.  Bake for 25 minutes or until a toothpick inserted comes out clean.  Let the cool completely.

Directions for Frosting:

Cream together butter and cream cheese (both must be at room temperature).  Add the vanilla and powdered sugar.  Combine well.  Ice completely cooled cupcakes and decorate.

— Knead to Cook

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