One thing (out of many) that I love about fall is my desire to bake! Cooking is the mister's area of expertise; but give me a whisk and I shine! So even though fall hasn't quite come around, I jumped at the opportunity to make the dessert for a Sunday event. I wanted to keep it light, so I took a chance on some mini cupcakes. C'mon, who doesn't love mini food! (I'ts got a sneaky way of making you feel skinny!) After spending the time on the perfect cupcake, I knew no canned frosting would do. The recipe I used is the end result of browsing various websites and choosing bits and pieces of the ones I liked most:
Mini Lemon Cupcakes:
(This gave me about 60 baby cakes)
- 1 box lemon cake mix, any brand
- 1 package vanilla instant pudding
- 3/4 cups water
- 4 eggs
- 1/2 cup coconut oil (not just for all things beauty) or 3/4 cup vegetable oil (not both!)
- lemon juice to taste
*This was the time I used for mini cupcakes. Regular sized should be baked according to directions on box.
Cream Cheese Frosting:
- 8oz cold cream cheese
- 1/2 cup room temperature butter
- 1 teaspoon vanilla extract
- 2-4 cups powdered sugar
Add top three ingredients in a bowl. Slowly, add 2 cups powdered sugar. Beat together for about 90 seconds or until desired consistency is reached. If your mixture is too thin, add more sugar. I found 3 cups was perfect for me, however if you plan on piping with the frosting you may want to add more.
I decided it was a smart idea to practice piping on parchment paper before the actual cupcake! These turned out wonderful and I received so many compliments on them. If you give this a shot I would love to know how they turned out for you!
Do you have a go-to dessert recipe?