Thursday, September 16, 2010

Guest Post from Emma the Joy!

Hello Lovely Lauren Leigh readers! My name is Emma from Emma the Joy and I'm thrilled to be here today! When Lauren asked me to do a guest post on anything I pleased, my mind automatically went to cupcakes. Baking is a favorite hobby of mine and there is nothing better than a good cupcake.

Low-fat {yes!} Vanilla Cupcakes with Cream Cheese Frosting


1 1/3 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
1 cup buttermilk

Preheat your oven to 400 degrees and line a 12-cup baking tin with paper cups {recipe makes about 12 cupcakes}. In a small bowl, whisk together your dry ingredients until well combined.

In a large bowl, cream together butter and sugar. Add the egg and vanilla and beat until smooth. Add half of the four mixture, stir, pour in buttermilk, stir, and finally add the rest of the flour and stir until well combined.

Distribute evenly in baking cups, filling about 2/3 full. Bake for 16-20 minutes. Allow to cool completely before frosting.

Store in the refrigerator for up to 5 days.

Cream Cheese Frosting
{Makes enough to frost 12 cupcakes}


8 ounces light {Neufchatel} cream cheese, softened
5 tablespoons butter, softened
2 teaspoons vanilla
2 - 2 1/2 cups powdered sugar, sifted

Beat cream cheese with butter and vanilla until combined. Gradually add powdered sugar. Continue to add more powdered sugar until you reach a consistency and sweetness that fits your taste.

My favorite way to frost cupcakes is to pipe the frosting on! My favorite tip is the Wilton 2D drop flower tip, which you can find here.

These cupcakes are delightful, the buttermilk makes them moist and delicious. Enjoy!

Recipe adapted from The Comfort of Cooking.


  1. I am taking this recipe.. sounds delicious. thanks!

  2. I love love cupcakes!! I am going to try these this weekend!