Spring Cupcake Galore

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Blueberry Cupcakes with Cream Cheese Frosting, a portion of the recipe is provided below, for more information visit Cooking Classy

Ingredients

  • 1 2/3 cup cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1/2 cup unsalted butter, softened*
  • 1 large egg
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk
  • 1/3 cup sour cream
  • 1 1/4 cups fresh blueberries, plus more for topping

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened (I prefer 1/4 cup unsalted and 1/4 cup salted)
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar

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Strawberry Cupcakes with Strawberry Buttercream Frosting, a portion of the recipe is provided below, for more information visit Cooking Classy

Ingredients

  • 1 2/3 cup cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1 large egg
  • 2 large egg whites
  • 1/3 cup fresh strawberry puree*
  • 1/4 cup buttermilk**
  • 1/2 tsp vanilla extract
  • 5 drops red food coloring (optional)
  • 3/4 cup diced strawberries (dice into about 1/4-inch pieces)

Frosting (double recipe if making for a double layer cake)

  • Diced and whole strawberries for topping (about 1 lb small strawberries)
  • 1/2 cup + 2 Tbsp strawberry puree
  • 1/2 cup unsalted butter, nearly at room temperature
  • 1/4 cup salted butter, nearly at room temperature
  • 2 1/2 - 2 3/4 cups powdered sugar
  • 1/4 tsp vanilla extract
  • 4 drops red food coloring (optional)

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Raspberry Swirled Cheesecake Cupcakes, recipe provided below (adapted from Cooking Classy)

Ingredients

  • Cheesecake filling: 3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets), 1 1/2 tsp granulated sugar, &3 1 /2 Tbsp salted butter, melted
  • Raspberry Swirl: 4 oz fresh raspberries & 2 Tbsp granulated sugar
  • Cheesecake filling: 3/4 cup granulated sugar, 1 Tbsp all-purpose flour, 2 (8 oz) pkgs cream cheese, softened well but not melted, 1 tsp lemon zest, 2 large eggs, 1 tsp vanilla extract &1/4 cup sour cream

Directions

  • For the crust: Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened. Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and allow to cool.
  • For the raspberry swirl: Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds - 1 minute. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.
  • For the cheesecake filling: In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth. Mix in eggs one at a time. Stir in vanilla and sour cream just until combined. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container.