Grandma Nellie’s Sweet Cream Cupcakes
From Susan’s grandmother’s collection. This simple recipe has been passed on through the generations and is a tried-and-true staple at family celebrations. Makes 18 cupcakes.
2 c. flour
2 tsp. baking powder
½ tsp. salt
1 c. sugar
2 Eggland’s Best eggs, beaten well
1¼ c. Longmont Dairy heavy cream
1 tsp. vanilla
Beat eggs, add sugar gradually; sift dry ingredients. Add flour mixture and cream alternately. Fill cupcake liners two-thirds full. Bake at 400° F for 13-15 minutes.
Basic Cream Cheese Frosting:
½ c. Country Cream butter, softened
8 oz. tub Philadelphia cream cheese (Original or Strawberry)
4 c. confectioners’ sugar
2 tsp. vanilla extract
Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.
Spread frosting on cupcakes. Top with fresh fruit and theme-colored sprinkles, if desired.
