Citrus Cream Carnation Cupcakes - Recipe

Hello my darlings! I missed you this past weekend...I have been baking up a storm, busy as bee, workin' hard for the money... but don't worry, I'll have plenty of pictures to show you and catch up this weekend...until then, enjoy some more yummy cupcakes!
Love and Sprinkles, xoxo


For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.


For the frosting:
1/2 cup cream cheese, softened
2 tsp. lemon zest/orange zest
3 tbsp. confectioners/icing sugar
3 doz. red, pink, or striped carnations


2. Combine cream cheese and citrus zest in a small bowl. Stir in icing sugar until well combined. Frost each cupcake with a knife or beveled spatula. Snip the heels off of each carnation and place the flower on top of each cupcake.


Makes approximately 18 cupcakes