OPI Eats Cupcakes
1 ¼ c cake flour (cake flour is key to the perfect cupcake texture compared to plain flour)
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp vanilla extract
½ vegetable oil (canola works great too)
⅓ sour cream (plain greek yogurt is an alternative)
Cream Cheese Frosting: 1 stick of unsalted butter (room temp works best), 8 oz. cream cheese (direct from the fridge), 1 tsp vanilla extract, 4 powdered sugar, 1-4 tbs heavy whipping cream, and a few drops of blue food coloring *Makes about 20-24 cupcakes
Cake Mix: Preheat oven to 350 F in a medium bowl, add cake flour, baking powder, baking soda, and salt, and stir together with a whisk.
Set aside. In the bowl of an electric mixer, add eggs and beat for 10-20 seconds. Add sugar and continue to beat on medium for about 30 seconds.
Add vanilla and oil, beat. Reduce mixer speed to low and slowly add about half the flour mixture.
Add the milk, then add the remaining flour mixture and sour cream. Beat just until combined, making sure to scrape down the sides of the bowl. The batter will be thin.
Pour batter into muffin pans with liners, filling only about ⅔ of the way full. Bake for approximately 12-14 minutes.
(Depending on your oven, it may take a bit more time, watch your cupcakes carefully! You don’t want them to get too golden brown.)
Cream Cheese Frosting:
Place butter in a large mixing bowl and blend slightly using a mixer. (Unless you have biceps like Zac Efron, we recommend using a mixer for this recipe, or your arms will be EXHAUSTED. Trust us.)
Add cream cheese and vanilla extract and blend until well combined, about 30 seconds. Add powdered sugar one cup at a time and ensure the mixer is on low speed or powdered sugar will be everywhere… trust us on this one too.
Once frosting begins to get fluffy and all the powdered sugar has been added, slowly add the heavy whipping cream a little bit at a time until the desired consistency is met. Add a few drops of blue food coloring for the perfect mint shade. Beat until fluffy, approximately 1 minute.
Store in the refrigerator until ready to use. Frost cupcakes once fully cooled, add sprinkles, and enjoy!
What goes better than cupcakes and manis? We used Mexico City Move-mint from our new Mexico City Collection to complete the look. Snap a pic of your creations and tag us with @OPI for a chance to be featured on our channels.