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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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February 25, 2020

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Mini Celebration Cupcakes

January 14, 2019

Celebration cupcakes! I have called them that because these are the little cakes I've been making for years now, on each birthday of my two little girls. They are a little more work than one big cake, but this way everyone can have a choice. Sprinkles for the kids, grandma's black current preserves for the adults? Yes! Everyone is happy. There are so many different ways you can make these (add different extracts to the frosting, experiment with different fillings, have fun with the toppings!). They are so festive, Celebration Cupcakes were, in my opinion, the perfect name. Thank you to Cupcake Jemma for such an easy cupcake recipe! Enjoy friends!

 

 

 

 

 

 

 

Mini Celebration Cupcakes

Makes 36 mini cupcakes (18 regular cupcakes)

 

Ingredients for Cupcakes:

2 cups self-rising flour

1 cup sugar

9 tablespoons unsalted butter, room temperature 

1/2 teaspoons baking soda

4 eggs

3 tablespoons milk

1 teaspoon vanilla extract 

Jams or preserves of choice for filling

Sprinkles 

 

For Frosting (Base):

1 package cream cheese, room temperature

8 tablespoons (1 stick) unsalted butter, room temperature

3/4 cup powdered sugar

1 teaspoon vanilla extract

 

 

Directions:

 

1) Preheat oven to 340 degrees F. Line a mini cupcake pan with liners, set aside. 

 

2) For the cupcakes: into the bowl of your stand mixer (or a large bowl), whisk together flour, sugar, softened butter, baking soda and eggs until well light and airy. Add in milk and vanilla extract, mix about another minute until just mixed. Do not over-mix. Add a small dollops into cupcake tin and bake for approximately 22 minutes, or until light golden brown. Remove and cool completely. 

 

3) For frosting, whisk together softened cream cheese, softened butter, powdered sugar and vanilla extract until light and airy. You may divide the frosting and use different extracts for different flavors. When cupcakes have cooled completely, prepare all fillings and frosting(s) in different piping bags, if using different kinds. Punch out little holes in each cupcake, fill with a jam or preserve of choice, then finish by piping frosting on each cupcake. Enjoy!

 

 

 

 

 

 

 Recipe adapted from Cupcake Jemma

 

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