Layered Red, White & Blue Vanilla Cupcakes With Cream Cheese Frosting Recipe

Name: Layered Red, White & Blue Vanilla Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 4 whole Large Egg Whites; 1/2 cups Softened Butter; 1-1/4 cup Granulated Sugar; 1 teaspoon Vanilla Extract; 2-1/4 cups All-purpose Flour; 2-1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Milk; Red & Blue Food Coloring; FOR THE FROSTING:; 8 ounces, weight Philadelphia Cream Cheese, Softened; 1/2 cups Softened Salted Butter; 2-1/3 cups Powdered Sugar; 1 teaspoon Vanilla Extract; Red, White And/or Blue Sprinkles For Garnish (optional)

Servings: persons

FOR THE CUPCAKES:
4 whole Large Egg Whites
1/2 cups Softened Butter
1-1/4 cup Granulated Sugar
1 teaspoon Vanilla Extract
2-1/4 cups All-purpose Flour
2-1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Milk
Red & Blue Food Coloring
FOR THE FROSTING:
8 ounces, weight Philadelphia Cream Cheese, Softened
1/2 cups Softened Salted Butter
2-1/3 cups Powdered Sugar
1 teaspoon Vanilla Extract
Red, White And/or Blue Sprinkles For Garnish (optional)

1
For the cupcakes:
2
Preheat oven to 350 F. Line 2 standard muffin tins with paper liners (you will need about 18, not the full 24) and set aside.
3
In a large bowl, beat egg whites until stiff peaks form. Set aside.
4
In another large bowl, beat butter and sugar together until light and fluffy, 2 minutes. Stir in vanilla. Set aside.
5
In a small bowl, combine the dry ingredients (flour, baking powder and salt).
6
Alternate stirring the dry ingredients and the milk into the creamed butter mixture until none remain. Scrape sides of bowl to ensure even mixing. Fold in whipped egg whites.
7
Divide batter between 3 different bowls. Stir red food coloring into one and blue into another one. Keep the third plain. Alternating between the white, red and blue cake batters, spoon into prepared cupcake pans, alternating colors. Once muffin tins are filled 3/4 of the way full, bake 15-20 minutes or until a toothpick comes out clean after inserted. Set aside to cool.
8
For the frosting:
9
In a medium-sized bowl beat cream cheese and butter together to combine. Stir in powdered sugar and vanilla. Scrape sides of bowl and beat 3 minutes until frosting lightens in color and thickens slightly. Frost cooled cupcakes and top with sprinkles.
10
Cake recipe adapted from Betty Crocker.

1308

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 4 whole Large Egg Whites, 1/2 cups Softened Butter, 1-1/4 cup Granulated Sugar, and more.

Yes, Layered Red, White & Blue Vanilla Cupcakes With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Layered Red, White & Blue Vanilla Cupcakes With Cream Cheese Frosting

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