Cream cheese cupcakes

Valentine cream cheese cupcakes

Cream cheese cupcakes

Valentine cream cheese cupcakes

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Servings: 12
Author: Steina

Ingredients

  • 1 3/4 cup Flour
  • 1 cup Sugar
  • 1/4 cup Cocoa powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tbsp Apple cider vinegar
  • 1 1/4 cup Water
  • 1/3 cup Oil
  • 1 tsp Vanilla

Pink cream cheese buttercream

  • 100 g Margarine or vegan butter
  • 25 g Dairy free cream cheese
  • 175 g Icing sugar
  • A few drops of pink food coloring

Instructions

  • To start on the cupcakes begin with heating the oven to 180Β°C on a fan setting. Prepare the cupcake tins by lining them with cupcake liners.
    Cream cheese cupcakes
  • Sift all of the dry ingredients together into a mixing bowl and give them a quick mix.
  • Add all of the wet ingredients in a separate bowl and mix them well together. Pour into the dry ingredients and mix until the batter has combined.
  • Divide the batter into the cupcake liners. I like to use the 1/4 cup from my cup measure set as it fits perfectly and all the cupcakes will be the same size. Bake for about 20 minutes or until you can stick a toothpick in the center and it comes out clean. Allow the cupcakes to cool completely.
  • To make the cream cheese buttercream, cut the margarine into pieces and put in a food processor. Add the dairy-free cream cheese and pulse a few times until blended. Add the icing sugar end blend until the cream is light and fluffy. Add pink food coloring and beat until well combined.
  • Pipe onto cupcakes or just plop it on with a spatula if feeling lazy like me when I was making these. You can also add some sprinkles if you're feeling extra festive.
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