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A creamy center and a cute polka dot top let you skip the frosting on these cupcakes.
Heat oven to 350ºF. Line 12 muffin pans cups with paper baking cups; set aside.
Combine all filling ingredients in bowl; beat until well mixed. Set aside.
Combine flour, baking powder and salt in bowl; set aside.
Place 1 cup sugar and butter in bowl; beat until creamy. Add egg whites and vanilla; beat until well mixed. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
Reserve 1/2 cup batter; place into bowl. Tint with paste food colors, as desired. Set aside.
Spoon 1 tablespoon untinted batter into each baking cup, spreading evenly. Top each with 1 tablespoon filling and 3 tablespoons untinted batter. Smooth tops.
Place tinted batter into resealable plastic food bag or pastry bag fitted with round 1/4-inch tip; snip one small corner from bag. Pipe 1/4-inch polka dots onto cupcake batter.
Bake 18-22 minutes or until toothpick inserted in center comes out with moist crumbs and cupcake is light golden brown. Cool completely.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/4105
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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