How to Make

1. 1.

   repare the Pan

   Preheat the oven to 180°C. Line a standard muffin pan with 12 cupcake liners.

2. 2.

   Mix the Dry Ingredients

   In a medium bowl, whisk together 1 ½ cups flour, ½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. Set aside

3. 3.

   Cream the Cheese & Wet Ingredients

   Using a stand or hand mixer, beat the softened Britannia The Laughing Cow Cream Cheese until smooth. Add ¼ cup softened butter, 1 cup sugar, 2 eggs, and 1 tsp vanilla extract. Mix on medium speed until smooth and combined.

4. 4.

   Combine Wet & Dry

   With the mixer on low, alternately add the dry mixture and ½ cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined—avoid over-mixing.

5. 5.

   Bake the Cupcakes

   Divide the batter evenly among the liners, filling each about ¾ full. Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean. The tops should stay pale—avoid overbaking.

6. 6.

   Cool Completely

   Transfer the cupcakes to a wire rack and let them cool fully before frosting.

7. 7.

   Make the Frosting

   Beat 120 g Britannia The Laughing Cow Cream Cheese until smooth. Add ½ cup butter and ¼ tsp salt, mixing until creamy. Gradually add 3 ½ cups powdered sugar, one cup at a time, mixing until smooth. If needed, add 1 tsp milk or half-and-half for a pipeable consistency.

8. 8.

   Frost and Decorate

   Fill a piping bag fitted with your favourite tip and frost the cupcakes. Decorate with sprinkles or your desired topping.