A creamy center and a cute polka dot top let you skip the frosting on these cupcakes.
Story Behind the Recipe
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4 ounces cream cheese, softened
1/4 cup sugar
1 large Land O Lakes® Egg (yolk only)
1 tablespoon freshly grated lime zest
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
1/2 cup Land O Lakes® Butter, softened
3 large Land O Lakes® Eggs (whites only)
2 teaspoons vanilla
2/3 cup milk
Paste food color, as desired
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.
Read the Story Behind the Recipe
Read more about this recipe on Recipe Buzz® Blog.
What better way to show Mom she’s special than to bake a cake with an extra-special touch, whether its lemon meringue or tropical coconut.