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Buttercream Cupcakes (Sandra Lee) Recipe

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This recipe for Buttercream Cupcakes (Sandra Lee) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cupcakes:
1 box (18.25 oz.) vanilla cake mix - Betty Crocker
1/2 cup cake flour - Swan's Down
1 1/4 cups cream soda - Barq's
1/3 cup vegetable oil
4 eggs
1 tablespoon imitation butter flavor - McCormick

Glaze:
1 1/2 cups powdered sugar, sifted
1 1/2 teaspoons imitation butter flavor - McCormick
7 tablespoons heavy cream
Directions:
Directions:
For cupcakes:
Preheat oven to 350 degrees F. Line two 12-cup muffin pans with baking cups and set aside.
Beat all cake ingredients in a large bowl with an electric mixer on low speed for 30 seconds.
Scrape down sides of bowl and beat for 2 minutes on medium speed.
Stir in crystallized ginger until well combined.
Fill each baking cup 2/3 of the way full.
Bake in preheated oven for 22 to 27 minutes, or until tester comes out clean.
Remove and cool completely.

For Glaze:
Stir together powdered sugar, butter flavor, and heavy cream in a small bowl until a glaze consistency.
Dip tops of cooled cupcakes into glaze and turn upright.
Smooth tops with a butter knife if necessary.

 

 

 

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