Makes 12 full or 60 mini
(I make this using mini cups every time- more fun to eat and share!)

Ingredients:

• ½ cup sweet cream butter (room temperature)
• 1 cup sugar
• 1 egg
• ½ cup butter milk
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1½ cup sifted cake flour
• ½ cup hot water

Using a hand held blender or standing, cream butter and sugar.

Add remaining ingredients individually, mixing well after each addition until smooth.

Spoon batter into a small spouted measuring cup and pour into lined cupcake pans. Keep extra batter in fridge until ready to bake.

Bake 350 degrees for 20-25 minutes until lightly golden and a toothpick comes out of center clean.

Transfer cupcakes to a wire rack to cool before adding frosting.

Frosting:
Makes 2 cups

• 8 oz cream cheese (room temperature)
• 2 ½ cups powdered sugar
• 2 Tablespoons heavy cream (room temperature)
• ¾ teaspoon vanilla extract

Mix cream cheese and powdered sugar on low until creamed.

Add remaining ingredients and mix at high speed until fluffy.

Chill in refrigerator until slightly stiff.

Spread on cooled cupcakes and add sprinkles if desired.

Enjoy!

Tags: Recipes

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