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
Reserve 1/2 cup batter; place into bowl. Tint with paste food colors, as desired. Set aside.
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.
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
Most kids love dessert but they aren’t always as eager to finish dinner when something “too” adult is waiting for them after. Try these kid-friendly cakes, custards and bars grown-ups will love too!