Out-Of-This World Cajeta-Filled Cupcakes
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 tsps
Baking Powder1 pinch
Salt3 cup
Granulated Sugar2 large
Egg (at room temperature)1 tsps
Pure Vanilla Extract1 cup
Whole Milk3 cups
Powdered Sugar1 tsp
Vanilla Extract2 tbsps
Crema (mexican)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Butter and flour a 12-cup muffin pan, or use paper liners
4
In a large bowl, combine the flour baking powder, and 3/4 teaspoon salt
5
In the bowl of an electric mixer, beat the sugar and butter until light and fluffy
6
Beat in the eggs, 1 at a time then beat in the vanilla extract
7
With mixer on low, beat in the flour mixture in 2 parts, alternating with milk
8
Divide the batter among the prepared muffin cups
9
Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes
10
Let cool in the pan for 5 minutes
11
Remove the cupcakes from the pan and transfer to a wire rack to cool completely
12
Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake
13
Save the cut pieces
14
Fill each hole with 1 teaspoon of cajeta and replace the cut out pieces
15
Frost the cupcakes with Mexican Vanilla Buttercream Frosting
16
Using an electric mixer on low speed, beat the butter and sugar until smooth
17
Add the salt, vanilla extract and crema
18
Increase the speed to high and beat until fluffy, about 3 minutes, adding extra Mexican crema, as needed, to make the frosting spreadable