Help needed with cupcake recipe!
I made these delicious strawberry cream cheese cupcakes the other day and they were divine! Save for one thing however--they were a bit too heavy (probably the high amounts of butter I think?). I feel like the creamy butter-sugar blend is what makes the cupcakes so delicious...what are some good substitutions for butter in cupcakes?
2-1/3 cups flour
2-1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1-1/4 cups sugar
1 tsp vanilla
2/3 cup milk
2 tbsp + 1 tsp strawberry spread
1 package (8 oz) cream cheese, cut into 24 pieces
1. Preheat oven to 350 degrees. Line two cupcake tins with baking cups.
2. In a medium-sized bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Add 1/3 of the flour mixture to the batter, alternating with half of the milk, ending with the flour. Stir until just combined.
4. Fill cupcake liners 2/3 of the way full with the batter. Pour the strawberry spread into a separate small bowl and stir until smooth. Press a piece of cold cream cheese into each cupcake and top with 1/2 tsp of the strawberry spread. Bake for 20 to 22 minutes. Transfer to a wire rack to cool completely before frosting.