Yellow Cupcakes with Cream Cheese Frosting

Yellow Cupcakes with Cream Cheese Frosting

I think it is pretty clear I like to make individual portion sized cakes, personally its mainly because it is easy to serve & even easier to share… that is if you can resist not eating all of them. When it comes to baking a dessert, there are two things I take in consideration: Is the cake moist?There is nothing worse than having a dry cake! Secondly, is the flavor of the dessert balanced properly? Finding that perfect balance of sweetness & flavor is the hardest part of making any dessert. Don’t rely on all the flavor to come from the frosting, creating a good foundation of a great tasting cake will carry the whole dessert.

moist yellow cake
The Notes: While the cake is baking, prep the frosting to have it ready to use as soon as the cake is ready to be pulled out of the oven. After the cake is done baking, let it sit out of the oven for just a few minutes. I recommend 5 minutes to cool off. Take a knife and start making incisions in the cake, using a knife will make it less visible for serving the cakes. Once the five minutes have passed, take the prepared frosting and frost each cake,you will notice the frosting seep through the incisions you’ve made earlier. If any frosting left, add the second layer. What is the purpose of frosting this way vs. the traditional way? This technique will make the cake extremely moist and adds sweetness to the cake, this also assures each bite has a taste of frosting…. what more can i ask for? Oh!!! That’s right decorating!! This time around I used fresh strawberries I had in my kitchen. ( You can use any kind of fruit to top it off, even candy decorations are fun to decorate with).I sliced the berry and topped each cake with few slices in a fan-like design.


1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1. Preheat oven to 350 degrees. Stir together the flour, baking powder and salt. Set aside.
2. In a large bowl, mix together the butter and sugar. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk.
3. Bake in the preheated oven for 25 to 30 minutes


2 (8 ounce) packages cream cheese,
1/2 cup butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
7 Ounces La Lechera® Sweetened Condensed Milk
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar & Condensed milk.

My favorite touch is adding the La Lechera® Sweetened Condensed Milk into my frosting and letting it seep into the cake. It adds an incredible balance of moist cake & sweet frosting, overall making it one decadent dessert. This time of year is all about dessert, there is something special about being covered up in a blanket being caught up in your favorite movie and eating a fresh out of the oven dessert. Cooler weather means its time to fill your house with the sweet aroma of  baked goods, who doesn’t love some lit candles and a dessert baking in the oven.

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