The Leelee - A Cinnamon Streusel Cupcake with Cinnamon Cream Cheese Frosting

Cinnamon is by far my favorite spice. As a child I adored Cinnamon Toast and my Mom made sure there was always a shaker of Cinnamon Sugar in the cupboard to enjoy this treat. I love baking cupcakes for friends. I love to make them in their favorite flavor(s). 

During my recent participation in a production of "My Fair Lady" I made a new best friend for life. Wanting to make him some cupcakes, I asked him what his favorite flavor was. He said anything with Cinnamon. Cinnamon Buns being his favorite sweet treat of all time. This started my quest for the ultimate Cinnamon Cupcake. This Cinnamon Streusel Cupcake with Cinnamon Cream Cheese Frosting fit the bill. Every time I bake them now I know he will be one happy camper. 

In fact, I am renaming these cupcakes in his honor.  From now on my Cinnamon Streusel Cupcake with Cinnamon Cream Cheese Frosting will be know as "The Leelee".

The Leelee - Cinnamon Streusel Cupcake with Cinnamon Cream Cheese Frosting

Basic Yellow Cupcake Ingredients

3 cups cake flour, sifted

2-1/2 teaspoons baking powder

2-1/2 cups sugar

1 cup butter at room temperature

4 eggs

1 teaspoon vanilla

2 cups milk

Cinnamon Streusel Ingredients

1 cup of brown sugar

2 tablespoons of cinnamon

2 tablespoons of maple syrup

Cooking Instructions

Preheat the oven to 350 degrees F. Place liners in 24 to 36 2-1/2-inch muffin cups. 

Sift together the flour and baking powder into a medium bowl and set aside.
 

In a large mixing bowl mix the sugar and butter on medium to high speed for 30 seconds, or until mixture is light yellow and well blended. Add the eggs to the mixture one at a time, beating on medium for 30 seconds after each egg. Add the vanilla and mix until well combined. Add the sifted flour mixture and the milk alternately, mixing at low speed until both are fully incorporated. Do not over-mix.

For the cinnamon streusel, in a small bowl mix the brown sugar, cinnamon and maple syrup until well combined.

Fill the cupcake liners 1/3 full with cake batter. Add a heaping teaspoon of the cinnamon streusel to each one, then spoon on batter until cups are 2/3 full. (You should have some streusel left for spinkling on top of cupcakes.)

Bake in a preheated oven at 350 degrees F for about 20 minutes, or until a toothpick inserted into the center comes out clean. Set the baked cupcakes on a rack to cool. 

  

Cinnamon Cream Cheese Frosting

 

1 lb. cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1/2 cup white shortening (such as Crisco)

1 lb. powdered sugar

1 1/2 teaspoons vanilla extract

½ teaspoon cinnamon

Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla, cinnamon and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip. Top the cupcakes by sprinkling a little of the leftover streusel mixture, cinnamon sugar or some brown sugar on top.

The frosting can be used right away or stored in the refrigerator up to a week.

Enjoy!

Cherry Chip Cupcakes with Sweet Cherry Buttercream

 

Today is George Washington's Birthday.  When I was in Elementary School we used to get today off to celebrate.  That was before George Washington and Abraham Lincoln's Birthdays got joined together to give us President's Day and a three day weekend.  To commemorate today, I wanted to make something cherry flavored to honor the story of Washington's honesty when he chopped down the cherry tree. To that end, I made these yummy Cherry Chip Cupcakes. They look as good as they taste.

Cherry Chip Cupcakes
Makes 1 dozen standard cupcakes

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened but still cool
1/2 cup sour cream
2 eggs, at room temperature
2 teaspoons cherry extract

1 teaspoon of vanilla extract
1/2 teaspoon lemon zest, finely grated
1/2 cup sweet cherry chips, such as Log House

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.

In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, cherry extract, and lemon zest and mix well, until the mixture is smooth, about 30 seconds. Add the cherry chips, and get rid of any remaining flour by stirring the mixture by hand, with a spatula.

Place three tablespoons of batter in each prepared baking cup. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Sweet Cherry Buttercream
Makes 12 ounces

Ingredients

1/2 cup (1 stick) unsalted butter, softened

1/2 cup Crisco shortening

3 cups confectioners’ sugar
1 to 2 teaspoons cherry extract (to taste)
1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt
2 tablespoons heavy cream

Beat the butter and shortening on high speed for 6 minutes, until very light and fluffy. Beat in the sugar until combined. Stir in the cherry and vanilla extracts, lemon juice, and salt. Add the heavy cream and whisk on high for 8 minutes.  Pipe onto cupcakes using your favorite piping tip.

Recipes adapted from Darla of Bakingdom.com

 Enjoy!

Vanilla Almond Cupcakes with Anise (Licorice) Swiss Meringue Buttercream

HAPPY NEW YEAR!

Today begins a new year and a new commitment from me to cupcake baking and to updating this Blog.  2011 brought changes both good and bad, wanted and unwanted into my life.  The loss of my sweet Mother being the most difficult. But life does go on and we learn to deal with what life puts in our way.  

The next big change was my return to one of my great loves - the theater. Performing the role of Mrs. Pearce in a local production of "My Fair Lady". Rehearsals and performances took up most of my spare time from August to November.  Theater and this production brought me back in contact with a lot of wonderful friends.  It also brought a new friend into my life who has become very dear. I am currently in rehearsals as Dotty Otley/Mrs. Clackett for a production of "Noises Off" that opens the end of January.

The other major event in my life was the adoption, with a friend, of a beautiful five month old gray tabby kitten.

We named him Jackson Pearce.  He is a ball of mischief and has stolen my heart.  He's not a very good baking assistant though.  In fact, he has to be put in the other room whenever I bake or he is up to his paws in flour.

So, what about the cupcakes? Just because I have been busy doesn't mean I haven't been baking. Getting back involved with theater has given me a whole new group of people to bake for who enjoy my cupcakes. 

Our wonderful Music Director on "My Fair Lady" loves Black Licorice. I would always buy him Black Licorice and bring it to him at rehearsals. When he learned I baked cupcakes, he asked me if I could make him a Licorice cupcake and this is what I came up with...

Vanilla Almond Cupcakes
with Anise (Licorice) Swiss Meringue Buttercream

Now, I personally don't like the flavor of black licorice at all and I never eat it but I have to admit these cupcakes were pretty tasty.  The vanilla almond of the cupcake was exactly what was needed with the anise flavor of the buttercream.  And the Swiss Meringue Buttercream was the perfect compliment to the anise flavoring. Decorating them with mini Licorice All Sorts gave them just the right flair and added to the drama of these cupcakes.  If you like licorice, you are going to love these.  Here are the recipes...

Vanilla Almond Cupcakes

Makes 2 1/2 Dozen

Ingredients:

1 3/4 cups cake flour

1 1/4 all purpose flour

2 cups granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into 1 inch cubes, room temperature

4 large eggs

1 cup whole milk at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

Directions:

1. Preheat oven to 325°F. Line standard cupcake pans with your favorite paper cupcake liners ( I love black liners for the Anise Cupcakes!).

2. In bowl of electric mixer fitted with the paddle attachment, combine dry ingredients (flours, sugar, baking powder, and salt) and mix on low speed until blended. On medium-low speed, add cubes of butter, a few at a time, and mix each one for a moment before adding the next few, until each cube of butter is incorporated. Be sure there are no large chunks of butter in the batter before moving onto step 3.

3. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Be sure each egg has been incorporated before adding the next.

4. In a large glass measuring cup, whisk together milk, vanilla, and almond extract. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl with spatula after each addition. Beat until just incorporated (try not to over beat).

4. Using a 1.5 oz cookie scoop, divide batter among liners (should be 2/3 full). Bake until a skewer inserted in the center comes out clean, about 17-20 minutes.

5. Remove from oven onto a cooling rack for 10 minutes.  Remove from pans and let cool completely before frosting.

*Recipe adapted from Billy’s Bakery Vanilla, Vanilla Cupcakes via Martha Stewart by Sweetapolita

 Anise (Licorice) Swiss Meringue Buttercream

Ingredients:

5 large egg whites

1 cup plus 2 tablespoons sugar

Pinch of salt

1 lb. (4 sticks) unsalted butter, at room temperature

2 teaspoons anise flavoring (more to taste if needed)

Directions:

To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl (I used the bowl of my Kitchenaid mixer) set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160 degrees F and the sugar has dissolved.  (A candy thermometer is crucial anytime you are cooking sugar.)

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (using the bowl of your mixer makes this step a breeze).  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don't worry, it will come together!).  Stir in the anise flavoring and mix until incorporated.  Using your favorite decorating tip pipe frosting onto cupcakes and decorate with black jimmies and mini Licorice All Sorts..

Yield: about 5 cups

Enjoy!

Key Lime Cupcakes with Key Lime Buttercream for my Nephew's Wedding

I was very honored when my nephew asked me to make Key Lime Cupcakes for his wedding Reception.  He and his fiance were married on a beautiful September day up the canyon in a beautiful park.  The reception was casual and low key.  Full of lots of wonderful food, family, friends and cupcakes!  His Mom, my sister in law, made a yummy Vanilla Almond Cupcake and I made Key Lime.  The wedding colors were lime green and purple, so the cupcake cases were lime green and purple.  It made for a very lovely cupcake tower topped by a cutting cake.

I love Key Lime.  Any citrus flavor is on my top 10 list and Lime is up near the top.  This recipe is easy because it starts with a cake mix.  But don't let that fool you.  These beauties have a wonderfully intense lime flavor.

Key Lime Cupcakes

Makes 24 Cupcakes

Ingredients

1 (18 3/4 ounce) box lemon cake mix (I use Duncan Hines)

1 (3 oz) box lime gelatin

3/4 cup lemon lime soda (do not use diet)

1/3 cup key lime juice

1/3 cup vegetable oil

3 eggs

Directions

Heat oven to 350 degrees.  Place paper baking cup in each of 24 regular size muffin cups.  In large bowl, beat cake mix and gelatin with electric mixer on low speed for 30 seconds.  Add remaining cupcake ingredients.  Beat with electric mixer on low speed for 30 seconds; beat on medium speed additional 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean.  Cool in pan around 10 minutes.  Remove from pan to cooling rack.  When completely cool top with Key Lime Buttercream.

Key Lime Buttercream

Ingredients

1 cup unsalted butter

1 cup Crisco

2 teaspoons real vanilla

1/4 teaspoon salt

8 cups powdered sugar

6 tablespoons key lime juice (more if desired for consistency and flavor)

Beat butter and shortening together on high with the electric mixer for 5 minutes until light and fluffy.  Beat in vanilla and salt.  Add powdered sugar 1 cup at a time alternating with the key lime juice.  Continue beating until light and of good piping consistency.  Using your favorite piping tip, pipe frosting onto cooled cupcakes.  Decorate with green non pariels and freshly grated lime zest.  Yum!

Enjoy!

Butterscotch Hi Hats for My Sister's Birthday

I apologize for being absent from the Blog for so long.  But that doesn't mean I haven't been baking.  My sister had a Birthday, a milestone Birthday at that.  But I won't be one to divulge a lady's age.  Anyway, my sister loves, loves, loves butterscotch in any way, shape or form.  When we visited Retro Bakery in Las Vegas she fell in love with their Hop Scotch Cupcake - A Vanilla Cupcake topped with Vanilla Buttercream and dipped in Butterscotch Ganache. 

Hop Scotch Cupcake from Retro Bakery

I knew this was the cupcake I had to recreate for her Birthday Cupcake this year.  But I needed to step it up a notch...why not fill the cupcake with Butterscotch Pudding?  Brilliant!  Butterscotch Hi Hats were born and my sister was a very happy Birthday Girl!  Here are the recipes I used to create this decadence.

Amy Sedaris' Vanilla Cupcakes
Makes 2 dozen

1 1/2 sticks unsalted butter
1¾ cups sugar
2 large eggs
2 teaspoons pure vanilla
½ teaspoon salt
2½ teaspoons baking powder
2½ cups flour
1¼ cups milk

Preheat oven to 375 degrees. Adjust oven rack to middle position. Line standard muffin tins with paper or foil liners.

To make cupcakes: In large bowl, cream together butter and sugar. Beat in eggs, vanilla, salt and baking powder. Add flour in 3 batches, alternating with milk. Beat at low speed for 30 seconds or until mixture is smooth and satiny.

To bake cupcakes: Divide batter evenly among cups. Bake for 18 to 20 minutes or until tops are pale gold and toothpick or skewer inserted into center comes out clean. Cool on wire rack for 45 minutes or until at room temperature.

Butterscotch Pudding Filling

I used Jello Butterscotch Pudding and prepared it using the directions on the package.  Once pudding is made chill in the refrigerator up to one hour.  You can use any commercial pudding mix you like or make your own homemade Buttescotch Pudding.

Using a Cupcake Corer, core the center of the cupcakes, fill with Butterscotch Pudding and replace the bit of cored cupcake.  Let cupcakes set while you make the Vanilla Buttercream.

Vanilla Buttercream Frosting

Ingredients:

1 lb unsalted butter, at room temperature
1/2 cup shortening, not butter flavored
3 tbls milk
2 tsp vanilla
Pinch of salt
2 lbs powdered sugar

Directions:

In the bowl of an electric mixer using the paddle attachment beat butter and shortening on high until light and fluffy, at least 5 minutes. Mix in milk, vanilla and salt. Gradually add powdered sugar until frosting is of the desired consistency for piping. Using a plain round piping tip, pipe frosting onto cupcakes.  Place cupcakes on A sheet pan and place in freezer for 20 minutes before dipping in the Butterscotch Ganche topping.

Butterscotch Coating for Hi Hat Cupcakes
adapted from Martha Stewart

12 ounces Butterscotch Chips
3 tablespoons Canola or Vegetable Oil

Combine butterscotch chips and oil in a medium heat proof bowl set over a medium saucepan of barely simmering water, stir until melted and smooth. Transfer to a small bowl and let cool about 15 minutes.

Holding each cupcake by its bottom, dip cupcake in the butterscotch to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting, none of the frosting should show.  Let cupcakes stand at room temperature.  (Check out my post on Hi Hat Cupcakes if you would like to see photos of this procedure and how easy it is.)

Enjoy!

Boston Cream Pie Cupcakes

My Mom used to make Boston Cream Pie when I was a child.  As I have mentioned before my Mom was an amazing baker.  I loved when my Mom would bake this cake but could not understand why it was called a pie.  So I "Googled" it.  Here's what I found out on the  JoyofBaking.com -

There are two questions that immediately come to mind when you hear Boston Cream Pie.  One is "Why is it called a pie?", and the other is "Why the name 'Boston'?". To answer the first question of why "pie" instead of "cake", it is probably because colonists baked their cakes in pie tins as they did not own cake pans. As far as calling it Boston Cream Pie, the story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. This recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. From there we go to Boston where a man named Harvey D. Parker opened a restaurant called the Parker House Restaurant. On the menu was a 'Parker House Chocolate Pie', the recipe to which was similar to the New York newspaper recipe except a chocolate glaze had replaced the powdered sugar topping. We are not sure how it was renamed to 'Boston Cream Pie', but Bo Friberg in his book 'The Professional Pastry Chef' thinks "the name stems from the original title (in the New York paper) combined with the reference to Boston."

I've always thought it would make a wonderful cupcake.  One of my best friends found this recipe and decided we needed to make them.  So we planned a baking night to create these little beauties.  They are a little involved but worth every minute.  They are absolutely delicious!!  This cupcake is now the number one cupcake I make on a couple of my friend's lists.  Take the time to try them...you won't be disappointed. 

Boston Cream Cupcakes
from Cook's Country
Makes 12
You may also bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.

Pastry Cream
1 1/3 cups heavy cream
3 large egg yolks
1/3 cup sugar

Pinch  table salt
1 tablespoon cornstarch plus 1 additional teaspoon
2 tablespoons cold unsalted butter, cut into 2 pieces
1 1/2 teaspoons  vanilla extract

Cupcakes
1 3/4 cups all-purpose flour, plus additional for dusting muffin tin
1 1/2 teaspoons baking powder
3/4 teaspoon  table salt
1 cup sugar
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 12 pieces
3 large eggs
3/4 cup milk
1 1/2 teaspoons vanilla extract 

Chocolate Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate, chopped
1/2 teaspoon  vanilla extract

1. For the pastry cream: Heat cream in medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar, and salt together in medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.

2. When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.

3. For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Spray muffin tin with cooking spray, flour generously, and tap pan to remove excess flour. (Or line the muffin tin with cupcake liners.)

4. With electric mixer on low speed, combine flour, baking powder, salt, and sugar in large bowl. Add butter, one piece at a time, and combine until mixture resembles coarse sand. Add eggs, one at a time, and mix until combined. Add milk and vanilla, increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.

5. Fill muffin cups three-quarters full (do not overfill). Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan 5 minutes, then transfer them to rack to cool completely.

6. For the glaze: Cook cream, corn syrup, chocolate, and vanilla in small saucepan over medium heat, stirring constantly, until smooth. Set glaze aside to cool and thicken for 30 minutes.

7. Core the center of the cupcakes and fill with pastry cream replacing the top of the cupcake. Refrigerate until just set, about 10 minutes. If cupcakes are baked in cupcake liners dip the top of the cupcakes in the glaze.  If the cupcakes are not in cupcake liners place on a cooling rack over a cookie sheet and spoon the glaze over the tops of the cupcakes.  (Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving.)

Butter cake, pastry cream and chocolate glaze...

Cupcake nirvana.

Enjoy!

Margarita Cupcakes for Cinco de Mayo

This post is long over due.  I made these delicious cupcakes for "Cinco de Mayo" and took them to work.  As you know May 5th was two weeks ago.  The minute I set these cupcakes down and told my coworkers what they were, they were devoured immediately.  Everyone especially loved the frosting.  They all wished I had made an additional batch of frosting and brought it as Frosting Shots.  It is that good! Thanks to "Created by Diane" for a fabulous recipe!

Margarita Cupcake Recipe
From “Created by Diane”

Bake at 350 for 18 minutes
Makes 12 cupcakes

1/2 cup unsalted butter (room temperature)
2/3 cups sugar
3 eggs (room temperature)
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp salt
Zest of two limes
1/4 cup fresh lime juice (I use the two I used for the zest) or margarita mix (the liquid prepared type)
(I’ve made these cupcakes both ways and they were equally delicious)

Beat the butter until pale, then add the sugar. Add one egg at a time, blend until all incorporated. Then add in flour baking powder and salt, followed by the lime juice or margarita mix. Then add the zest.

Once it’s all blended fill lined cupcake pan with batter 2/3 full.  Bake at 350 for 18 minutes.

Having you butter are room temperature helps it to beat smooth, and eggs at room temperature prevent the cake from becoming too dry. (You can easily place the eggs in their shell in warm water for 2 minutes or take them out of the refrigerator for 30 minutes)

If you want to make Margarita cupcakes from a box cake mix, substitute the water for margarita mix, or the lime juice and add lime zest.

Margarita Frosting Recipe

1/2 cup butter (room temperature)
1/2 cup shortening
4-5 cups sifted powdered sugar
 Yes, sifting makes a difference, it insures smoother frosting.
2 T. Tequila (Use margarita mix to substitute the Tequila and lime juice if you prefer or want alcohol free)
1T. lime juice

Beat butter, shortening until smooth, and then add in sifted powdered sugar along with your tequila and lime juice or margarita mix. I added a drop of green and a drop of yellow food coloring to achieve the light, lime colored green frosting.  Once you’ve iced the cupcakes sprinkle on a little lime zest and coarse kosher salt.

Then enjoy a fabulous Margarita Cupcake. 

Don’t forget the salt!

Pretty In Pink Strawberry Cupcakes with Strawberry Cream Cheese Frosting

I’m sorry I haven’t been to active in the Blog World lately.  I must apologize.  Unfortunately, my dear, sweet 91 year old Mother passed away the first of April.  She was an incredibly wonderful woman.  I loved her dearly and I am going to miss her.  She was a wonderful cook and instilled in me my love of baking.  She always encouraged my baking adventures.  She loved my cupcakes and knew whenever I came home from work and put on my “Cupcake Apron”, I would be baking cupcakes that night.

Here is a wonderful cupcake recipe Mom loved, Pretty In Pink Strawberry Cupcakes with Strawberry Cream Cheese Frosting.  I made them for a friend to surprise her husband on his 50th Birthday which was April 1st.  He’s a great, fun loving guy so the “April’s Fool” Birthday suits him. And he loves my Strawberry Cupcakes!

Pretty In Pink Strawberry Cupcakes
from 125 Best Cupcake Recipes by Julie Hasson
Makes 24 Cupcakes

Ingredients:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups granulated sugar

1/2 cup butter, at room temperature
4 egg whites
2/3 cup pureed fresh strawberries
1 1/3 cups buttermilk

Directions:
1.  In a small bowl, mix together flour, baking powder, baking soda and salt
2.  In a bowl, using an electric mixer, beat together sugar and butter until well combined.  Add egg whites, one at a time, beating well after each addition.  Add pureed strawberries, mixing well.  Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
3.  Scoop batter into prepared pan lined with cupcake papers.  Bake in preheated 350 degree oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Top cooled cupcakes with Strawberry Cream Cheese Frosting.

Strawberry Cream Cheese Frosting

Ingredients:
1 lb. cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1/2 cup white shortening (such as Crisco)
1 lb. powdered sugar
2/3 cup pureed fresh strawberries (if not in season, use strawberry jam)
1 1/2 teaspoons vanilla extract
1 teaspoon strawberry flavoring
Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the pureed strawberries, vanilla, strawberry flavoring and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip.  Decorate with your favorite sprinkles or a slice of fresh strawberry.

The frosting can be used right away or stored in the refrigerator up to a week.

These are a delightful taste of spring.

Enjoy!