Celery and Cream Cheese Cupcakes

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What You Need

Cake:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground clove
  • 8 tablespoons of unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 cup Dandy┬« celery and leaves, washed and finely chopped
  • 1/2 teaspoon vanilla extract

Frosting:

  • 8 tablespoons of unsalted butter at room temperature
  • 1 package cream cheese
  • 2 cups confectioners' sugar
  • 2-4 tablespoons whole milk
  • Dandy┬« celery leaves for garnish (optional)

Make It

Cake:

1. Preheat oven to 350 degrees F or 177 degrees C.
2. Place 12 paper baking cups in a muffin tin and set aside.
3. In a small bowl create your dry mix by sifting the flour, baking powder, ground clove and salt together. Set aside.
4. Place your room temperature butter and sugar in your electric mixer, fitted with the paddle attachment (or in a bowl with a hand mixer), and beat on medium until fluffy for about 2 minutes.
5. Add eggs beating one at a time.
6. Once the mixture is pale yellow, add 1/4 of your dry mix until the ingredients are just incorporated.
7.  Follow with 1/2 of the milk until it's just mixed in.
8. Repeat until both the milk and dry mixtures have been incorporated.
9. Place 4 chopped celery stalks with leaves in a food processor (or cut with knife) until finely chopped.

10. Add vanilla and celery to your batter and mix for about 1 minute.
11. Fill ready baking tins with batter about 3/4 of the way in each cup.
12. Bake for 15 to 20 minutes, or until a toothpick comes out from the center clean.
13. Set on a cooling rack until the cupcakes are completely cooled.

Frosting:

1. Place room temperature butter and cream cheese in your electric mixer, fitted with the paddle attachment, or in a bowl with a hand mixer, and beat until combined

2. Turn mixer off and add confectioners' sugar and one tablespoon of milk

3. Beat until all of the sugar has been incorporated (if frosting is too thick, add the remaining milk one tablespoon at a time until you reach the desired consistency).

4. Once cakes are cooled, frost the cupcakes with your favorite top or with an offset spatula and top with celery leaves for garnish (optional)

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