Josh and I are so excited that spring is finally here! We are so ready for warm weather, cookouts, and taking our dogs for walks in the park.
For those that don’t know, I really enjoy baking when I have free time. I wanted to share my favorite cupcake recipe that I make every spring. These are Josh’s favorite cupcakes.
Recipe from Better Homes and Gardens.
Bird’s Nest Cupcakes
1 cup butter
2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 8 ounce carton sour cream
1/3 cup orange juice
1 tablespoon finely shredded lemon peel
1 tablespoon finely shredded orange peel
2 tablespoons lemon juice
1 1/4 cups sugar
1 recipe cream cheese citrus frosting or 1-1/2 cups other frosting
4 cups chow mein noodles
Speckled jellybeans. I used Jelly Belly Cold Stone Ice Cream Parlor Mix.
Allow butter and eggs to stand at room temperature for 30 minutes. Line twenty-eight muffin cups with paper bake cups.
In a medium bowl stir together cake flour, baking powder, baking soda, and salt.
In a small bowl combine sour cream, orange juice, lemon peel, orange peel and lemon juice. Set aside.
Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed about 3 minutes or until light and fluffy, scraping side of bowl occasionally.
Beat in eggs, one at a time, beating well after each addition.
Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined.
Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Make the frosting.
Cream Cheese Citrus Frosting:
In a large mixing bowl beat two 3 ounce packages cream cheese, softened; 1/3 cup butter, softened; 1 1/2 teaspoons vanilla, and if desired, 1/2 teaspoon finely shredded orange peel with an electric mixer on medium speed until light and fluffy. I added a little bit of finely shredded lemon zest too even though the recipe didn’t call for it. Gradually beat in 4 1/2 cups powdered sugar and enough milk (1-2 tablespoons) to make spreading consistency. Keep frosting refrigerated until using and keep cupcakes refrigerated once frosted.
Frost cupcakes with cream cheese citrus frosting.
Top each cupcake with a “nest” of chow mein noodles and 3 jellybeans “eggs”. Enjoy!