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American Flag Mini Cupcakes
- Posted by Katie
- News, Recipes
- 07.08.2009
- View Comments
As Dana mentioned in Monday’s post, July is National Berry Month. Like most of America, we had a picnic on the Fourth of July. I made some mini funfetti cupcakes with lemon cream cheese frosting adorned with berries and fashioned into the American Flag to celebrate!
Ingredients:
Cake:
3 cups flour sifted
2 ½ teaspoons baking powder
1/2 teaspoon salt
2/3 cup unsalted butter, softened
1 ¾ cups granulated sugar
2 eggs
1 ½ teaspoons pure vanilla extract
1 ¼ cups milk
Red and Blue sprinkles
Frosting:
One stick of unsalted butter, softened
One 8 oz package of cream cheese, softened
One box (approximately 4 to 5 cups) of confectioner’s sugar
One tablespoon vanilla extract
One tablespoon lemon zest
2 tablespoons lemon juiceDirections:
Preheat oven to 350, and line your mini cupcake tin with cupcake papers.
Sift dry ingredients (just flour, baking powder, salt- sugar is used in the next step) in a bowl and set aside. In a large bowl, cream together sugar and butter with an electric mixer until light and fluffy. Beat in eggs and vanilla. Add your flour mixture SLOWLY, alternating with milk (half a cup of flour, quarter cup of milk, etc), beating well after each addition, until all is mixed smoothly. Fold in sprinkles using a spoon.Fill mini cupcake liners almost to the top. (This will make puffy topped minis, great for decorating!)
Bake for about 11-12 minutes, and using a toothpick, check to see their consistency. If they are no longer runny inside, and just starting to turn a smidge golden, they’re done!
Let cupcakes cool completely before icing them.
For your frosting, beat together butter and cream cheese with an electric mixer. Add vanilla, lemon zest, and lemon juice. Mix. Beat in confectioner’s sugar one cup at a time until you reach the consistency you prefer.
Using a pastry bag and a fun frosting tip*, frost each mini cupcake with icing, and put some blueberries or strawberries on top. Enjoy berry month with this fruity fun dessert!
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*If you don’t have any baker’s frosting tips, you can use a zippered sandwich bag. Fill it with your frosting, zip it shut, and cut a small piece of the bottom corner to create your own pastry bag!
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