Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

St. Patrick’s Day Cupcakes

St. Patrick’s Day Cupcakes

These cupcakes are for St. Patrick’s Day, but this recipe can be adapted for any holiday. 

INGREDIENTS

Cupcakes:

1 Cup Butter (Softened)

2 Cup Sugar

4 Large Eggs (Room Temperature)

2 Teaspoons Vanilla Extract

3 Cups Unbleached Flour

4 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

1 Cup Whole Milk

1/2 Cup Buttermilk

Frosting:

8 Ounces Cream Cheese (Softened)

3 Cups Powdered Sugar

1 Teaspoon Vanilla Extract

Green Food Coloring

Preheat oven to 350 degrees. 

Line two 12 Cup muffin pans with paper liners. Set aside. 

In large-size bowl beat butter and sugar until fluffy.  Add vanilla.  Add eggs, one at a time, mixing well after each added egg. 

In measuring cup or pitcher combine milk and buttermilk. 

In large-size bowl combine flour, baking powder, and kosher salt. 

Add flour mixture to butter mixture in batches alternating with milk.  Mix until batter in thick and smooth. 

Add 1/4 cup of batter to each muffin cup. 

Place in oven 18 minutes until done. 

Remove from oven and cool completely. 

To make the frosting mix together cream cheese, powdered sugar, vanilla, and food coloring.  Add a bit more powdered sugar if frosting seems somewhat thin.                                    

Frost cupcakes.  Place in refrigerator if not serving immediately. 

Makes 24 Cupcakes

Prep Time:   20 Minutes

Cook Time:  18 Minutes

Total Time:  38 Minutes

www.tinynewyorkkitchen.com

“Work With What You Got!”

©Tiny New York Kitchen © 2020 All Rights Reserved

 

Victoria Glavin Hart