Dessert - One-Bowl Funfetti Cupcakes with Cream Cheese Frosting recipes

Author: Eva Gordon  
Dessert Desserts

Sprinkles cupcakes have been featured on Oprah as one of her favorite things and, having eaten more than a few while I was in California last year, I would definitely have to agree! Making red velvet cupcakes from scratch is so easy with our step by step instructions.

Sprinkles Cinnamon Cream Cheese Frosting

Sprinkles Cinnamon Cream Cheese Frosting
This delicious cream cheese frosting recipe came with the Sprinkles Pumpkin Cupcake mix that I purchased from the Williams-Sonoma catalogue, and baked over the holidays this year. Sprinkles cupcakes have been featured on Oprah as one of her favorite things and, having eaten more than a few while I was in California last year, I would definitely have to agree! I have made other cream cheese frostings before but this one was the best in my opinion. Although it is featured with the pumpkin cupcake, I think it would pair equally well with a spice cake. This recipe generated enough to very generously cover 12 cupcakes. Use the best cream cheese, butter, cinnamon, and vanilla you have. I hope you enjoy it as much we did!
Provided by: Pinot Grigio
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 12 servings
Number of ingredients: 7
Ingredients:
  • 8 ounces cold cream cheese (recommend Philadelphia full fat, do not use fat free!)
  • 1/2 cup unsalted butter (not cold, but still firm)
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon (I used Vietnamese cinnamon)
  • 3 3/4 cups confectioners' sugar, sifted
  • 1/2 teaspoon vanilla
  • milk (add in 1 teaspoon increments at the end only if needed)
Nutrition:
  • Calories: 279.2 calories
  • Fat: 14.2 grams
  • Saturated Fat: 8.5 grams
  • Cholesterol: 41.2 milligrams
  • Sodium: 86.8 milligrams
  • Carbohydrate: 38.3 grams
  • Fiber: 0.1 grams
  • Sugar: 37.3 grams
  • Protein: 1.2 grams
How to cook:
  1. Using the flat beater in your electric mixer, beat cream cheese, unsalted butter, salt, and cinnamon on medium low speed until smooth and creamy (approximately 2 or 3 minutes).
  2. Reduce speed to low and gradually add the confectioners' sugar, beating until incorporated.
  3. Add the vanilla; beat just until mixed.
  4. Do not overbeat or the frosting will incorporate too much air. It should be creamy and dense like ice cream.
  5. Add milk, 1 teaspoon at a time, if frosting is not of a spreadable consistency.
Notes: Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting, Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe | Passion for Cooking. Ingredients 1 1/3 cups all-purpose flour 3 Tbsp cocoa powder 1/2
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red velvet cupcakes with cream cheese frosting sprinkles cinnamon cream cheese frosting one-bowl funfetti cupcakes with cream cheese frosting black velvet cupcakes with cream cheese frosting and sprinkles black velvet cupcakes with cream cheese frosting funfetti cupcakes with cream cheese frosting red velvet cupcakes with cream cheese

Sprinkles Cupcake with Cream Cheese Frosting [Recipe] Step by

In this video, I'm sharing a recipe for sprinkles cupcakes with cream cheese frosting. These
Duration: 10:18

One-Bowl Funfetti Cupcakes with Cream Cheese Frosting

One-Bowl Funfetti Cupcakes with Cream Cheese Frosting
Fluffy-soft and flavorful sprinkle-flecked vanilla cupcakes topped with a smooth, sweet cream cheese frosting. These easy treats are a party in cupcake form!
Provided by: Stephanie
Total time: 60 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 15
Ingredients:
  • 3 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 eggs
  • 3/4 cup vegetable oil*
  • 1 cup milk**
  • 1 tablespoon vanilla
  • 1/2 cup rainbow sprinkles, plus more for topping***
  • 1/2 cup (1 stick) butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 2-3 cups powdered sugar
  • 1 tablespoon milk
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest
Nutrition:
  • Serving Size: 1 cupcake
  • Calories: 297 calories
  • Sugar: 25.4 g
  • Sodium: 121.1 mg
  • Fat: 15.1 g
  • Saturated Fat: 10.3 g
  • Trans Fat: 0 g
  • Carbohydrate: 38 g
  • Fiber: 0.4 g
  • Protein: 3.6 g
  • Cholesterol: 51.6 mg
How to cook:
  1. First, make the cupcakes
  2. Heat oven to 350°F. Line 24 standard-size muffin cups (two 12-cup pans) with paper liners.
  3. In a large bowl or in the bowl of a stand mixer, whisk together flour, sugar, baking powder and salt until well combined. Add eggs, oil, milk and vanilla; beat with an electric hand mixer or in the stand mixer with a paddle attachment on medium speed until smooth, about 2-3 minutes. Use a spatula to gently fold in sprinkles (if you stir them in too much, the colors will start to bleed).
  4. Divide cupcake batter evenly among paper liners so each cup is about 3/4 full. Bake 15-20 minutes or until cupcakes are baked through with lightly golden, domed tops. Cool cupcakes in pan 5 minutes, then transfer to a cooling rack to cool completely.
  5. Meanwhile, make the frosting: In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and cream cheese on high speed until light and fluffy, about 2-3 minutes. Beat in 2 cups powdered sugar, milk, lemon juice and lemon zest until smooth. Beat in just enough of remaining 1 cup powdered sugar until frosting is thick but spreadable. (If the frosting seems too thin to pipe or spread, refrigerate covered for 30 minutes to 1 hour.)
  6. Pipe or spread frosting on top of cupcakes. Top with more sprinkles, if desired. Store frosted cupcakes in refrigerator up to 2 days.
Notes: Sprinkles Vanilla Cupcakes with Vanilla Buttercream Frosting, Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe | Passion for Cooking. More information. Red Velvet Cupcakes Recipe.

Black Velvet Cupcakes with Cream Cheese Frosting and Sprinkles

Black Velvet Cupcakes with Cream Cheese Frosting and Sprinkles
These small batch black velvet cupcakes are topped with the perfect cream cheese frosting and festive sprinkles. Perfect for Halloween!
Provided by: Amanda Wilens
Total time: 52 minutes
Cook time: 22 minutes
Prep time: 30 minutes
Yields: 7 servings
Cuisine: American
Number of ingredients: 20
Ingredients:
  • 3 Tbsp unsalted butter (room temperature)
  • ½ cup granulated sugar
  • 2.5 Tbsp Grapeseed oil
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1/3 cup buttermilk (or make with 1/3 cup milk and 1 tsp vinegar or lemon juice, let sit for 5 minutes)
  • 1 tsp black food coloring (about ¼ tsp for black gel food dye)
  • ¾ cup all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1/2 tsp salt
  • 4 Tbsp unsalted butter (room temp)
  • 4 oz cream cheese (room temperature)
  • 1 tsp vanilla
  • 2 cups powdered sugar (sifted)
  • 1 Tbsp cocoa powder (sifted)
  • 1 tsp black food coloring (less for gel)
  • Spooky Sprinkles (mine are from Sprinkle Pop)
Nutrition:
  • Calories: 464 kcal
  • Carbohydrate: 62 g
  • Protein: 4 g
  • Fat: 23 g
  • Saturated Fat: 12 g
  • Cholesterol: 73 mg
  • Sodium: 367 mg
  • Fiber: 1 g
  • Sugar: 49 g
  • Serving Size: 1 serving
How to cook:
  1. Cupcakes
  2. Preheat the oven to 350° F.
  3. Using your paddle attachment on your stand mixer, beat together the butter and sugar and mix on medium for 3-5 minutes. Scrape sides of bowl as needed.
  4. Then add in oil, egg, vanilla, and vinegar all separately and mix about 30 seconds to 1 minute each.
  5. In a separate medium bowl, sift the flour, cocoa, baking powder and soda, and salt. Mix thoroughly.
  6. Turn your stand mixer back onto a low speed and slowly add ½ of the dry ingredients into the wet ingredients. Mix until combined. Add in buttermilk until combined. Mix in remaining dry ingredients. Mix until thoroughly combined, but don't over mix. Scrape sides of bowl as needed.
  7. Add in black food coloring until entire batter is grey/black (you may want to add another drop or so depending on your brand, but don't add too much).
  8. Let the batter sit while you prepare the pans. This allows the batter to rise and double the leavening process.
  9. Prepare cupcake tins with liners. Use the 6 center wells + the middle side well for a total of 7 wells. This is a great time, if you still have it, to do some dishes. Clean as you go!
  10. After 10-15 minutes of resting the batter, divide batter between 7 wells, 2/3 filled (about 3 Tbsp each). Add about 1-2 tbsp of water to the empty 5 wells.
  11. Place the cupcakes into the oven. Bake for 20-22 minutes. Check with a toothpick until it comes out clean.
  12. Take cakes out and cool in the pan. Then remove from pans to cool on a cooling rack.
  13. Cream Cheese Frosting
  14. Using your paddle attachment cream the butter by itself for 2 minutes. This helps to create a fluffy texture. Scrape sides of bowl as needed.
  15. Add in cream cheese and mix on medium for 3-4 minutes. Scrape sides of bowl as needed.
  16. Add in the vanilla and stir until well combined.
  17. Add in powdered sugar slowly. Mix until thoroughly combined and smooth. Allow to continue to mix for 2-3 minutes to let it fluff up. Scrape sides of bowl as needed.
  18. Add in food coloring and mix until everything is black.
  19. Assembling
  20. Take a cooled cupcake, pipe or scoop on frosting. Add sprinkles and serve.
Notes: Red Velvet Cupcakes with Cream Cheese Frosting, cheese frosting. Decorate with Valentine's Day or Christmas sprinkles. You are here: Home » Recipes » Cupcakes » RED VELVET CUPCAKES

Red Velvet Cupcakes with Cream Cheese Frosting

Making red velvet cupcakes from scratch is so easy with our step by step instructions. In fact, we've decorated these cupcakes for Valentine's Day, but you can decorate them for any occasion. They are so moist, that everyone will ask you to make your Red Velvet Valentine Cupcakes with Chocolate Mini Cupcakes an annual event.
Provided by: jenniferhquisenberry
Total time: 41 minutes
Cook time: 21 minutes
Prep time: 10 minutes
Yields: 22 servings
Cuisine: American
Number of ingredients: 20
Ingredients:
  • 2½ cups flour
  • 1 tbsp. cocoa powder
  • 1½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup butter (soft, plus 4 tbsp.)
  • ¼ cup softened shortening
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 TBSP Red Velvet extract
  • 1 cup milk
  • 1 tbsp. Red gel food color
  • 1 C unsalted sweet cream butter (softened)
  • 4 oz cream cheese (softened)
  • 4 C powdered sugar
  • 1 tsp pure vanilla extract
  • 4-6 tbsp heavy whipping cream
  • Pink gel food coloring
  • 22 mini Reese’s peanut butter cups (foil unwrapped)
  • Pink and white heart sprinkles
Nutrition:
  • Calories: 371 kcal
  • Serving Size: 1 serving
How to cook:
  1. How to make the Red Velvet Cupcakes from scratch:
  2. Preheat oven to 350 degrees and line cupcake pan with liners.
  3. Whisk
  4. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt together.
  5. Beat
  6. Using a standing mixer, beat together the butter, shortening, and sugar until light and fluffy.
  7. Mix in the egg, vanilla, red velvet extract and red gel food coloring until combined.
  8. Mix
  9. Alternating between the dry ingredients and milk, Gradually mix in the both ingredients into the mixture until combined.
  10. Scoop batter into the cupcake pans, filling 3/4 of the way.
  11. Bake in the oven for 21 minutes.
  12. Cool
  13. Allow to cool completely.
  14. How to make Cream Cheese Frosting:
  15. Beat
  16. Using a stand mixer, beat together the butter, cream cheese, powdered sugar, vanilla extract and heavy whipping cream until smooth and stiff peaks form.
  17. Measure 1 C of frosting into a bowl and mix in two drops of pink gel food coloring.
  18. Scoop the pink frosting into the medium piping bag.
  19. Scoop the remaining cream cheese frosting into the large piping bag.
  20. How to decorate the cupcakes:
  21. Frost the cooled cupcakes and sprinkle some pink and white heart sprinkles.
  22. Unwrap the foil from Reese’s peanut butter cups.
  23. Frost the peanut butter cups with the pink frosting.
  24. Sprinkle some pink and white hearts on the frosting.
  25. Set
  26. Carefully place into the top center of the white frosting.
Notes: Sprinkles Cinnamon Cream Cheese Frosting Recipe, This delicious cream cheese frosting recipe came with the Sprinkles Pumpkin Cupcake mix that I purchased from the Williams-Sonoma catalogue,
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