I have made a TON of cupcakes for my little ones and tried many many different variations, and this cupcake recipe is by far the best. I love using it because it works really well with the ingredients that I use regularly like freshly ground whole wheat flour, raw milk, and pastured eggs which are all great things for children to eat! The cream cheese buttercream frosting that I use for these cupcakes is low in sugar and full of flavor, which is also great for kids!
This recipe will make 24 regular sized cupcakes or 48 mini cupcakes.
- 1 ½ Sticks Unsalted Butter (room temperature)
- 1 ½ Cups Sugar
- 2 Eggs (pastured are best)
- 2 Teaspoons Vanilla Extract
- 2 ½ Teaspoons Baking Powder (look for aluminum free)
- ¼ Teaspoon Real Salt
- 2 ½ Cups Flour (I like mine freshly ground, but sprouted flour is the best for eliminating phytic acid if you can afford it.)
- 1 ¼ Cups Milk (raw milk is best)
- Preheat the oven to 375° F.
- Beat the butter, sugar, and egg together until smooth.
- Add the vanilla, baking powder, salt, four, and milk. Mix until smooth and creamy.
- Pour into individual baking cups (Sometimes I use baking cups and other times I just spray the pan with some olive oil and go without.) until they are about two-thirds full. I usually like making one pan of regular sized cupcakes and one pan of mini cupcakes.
- Bake for 20 minutes or until golden brown.
This will make enough to frost 24 regular sized cupcakes or 48 mini cupcakes. It’s the perfect consistency when at room temperature, but keep in mind that it will harden quite a bit when refrigerated.
- 1 Stick Unsalted Butter (room temperature)
- 1 8 oz Package Cream Cheese (room temperature)
- 2 Cups Powdered Sugar (You could really even get away with only one cup, just taste it first.)
- 2 Teaspoons Vanilla Extract
- *1-2 Teaspoons Milk (wait until the end)
- *Cocoa Powder, Red Food Coloring and Strawberry Extract (optional)
- Make sure butter and cream cheese are soft to the touch before you get started.
- Combine all of the ingredients and mix until smooth and creamy.
- If you want to thin out the frosting a bit, add one teaspoon of milk at a time until it is the desired consistency.
- Separate into different bowls to make different flavors. I like to divide mine into thirds and add 1 tablespoon of cocoa powder to make chocolate, a few drops of red food coloring and strawberry extract to make strawberry frosting, and leave one plain vanilla.
- Spread the frosting onto the cupcakes once they have fully cooled. You can get fancy by putting the frosting into a little baggie and cutting the tip off to make a cool design or use some frosting tips too.
- Lightly cover frosted cupcakes with saran wrap and refrigerate.
When my kids get a sweet tooth, I’d much rather make something like this from scratch rather than let them have packaged processed food full of many awful and unhealthy ingredients. Yes, they are getting some pure sugar, but they are also getting some really healthy protein and fats as well. Enjoy!
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