Looking for a yummy treat for your Holiday parties and get togethers? These White Chocolate Cream Filled Cupcakes with Buttercream Frosting will have everyone asking for more. They do take a little effort to make but the results are worth it.
Ingredients for Cupcakes:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine
1 1/2 cups packed brown sugar
1 1/2 cup buttermilk
1 teaspoon each: vanilla and almond extract
Ingredients for White Chocolate Filling:
1 (8 ounce) package cream cheese
1/3 cup granulated sugar
1 cup white chocolate chips
Ingredients for Buttercream:
1 stick unsalted butter, softened but not melted (1/2 cup)
2 tsp. each, vanilla and almond extract
1 1/2 to 2 cups powdered sugar
2 tablespoons milk
Directions for Cupcakes:
In a medium bowl; sift together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour , beating well after each addition. Add remaining flour; mix until smooth. Mix in vanilla and almond extracts until blended. Line muffin cups with baking papers. Fill each 1/3 full. Then add 1 tablespoon of filling. Cover with a teaspoon of batter. Bake at 350 degrees for 14-16 minutes or until cupcakes test done. Cool In pans for 5 minutes. Remove and cool completely before frosting.
Directions for Filling:
Mix cream cheese, salt and sugar until smooth. Blend in egg. Mix in the white chocolate chips. Beat until mixture is well blended.
Directions for Frosting:
Cream the butter and salt until blended. Add the powdered sugar and mix well. Add the two tablespoons of milk and beat until smooth. If frosting is not the desired consistency, add one more tablespoon milk. Beat in the almond and vanilla extracts. Pipe onto cupcakes.