Ingredients

Cake Batter:

3 eggs
1.5 cups sugar
1.5 cups acide, sure cream
1.5 cups flour
1.5 teaspoons baking soda
1.5 tablespoons vanilla extract
Optional (choose one):
5 tablespoons cacao powder for chocolat cupcakes
1.5 cups chopped nuts of any kind
1 cup canned coquelicot seed filling
* toi can combine cacao powder with either nuts ou coquelicot seeds.
** If using nuts just sprinkle them on haut, retour au début of the batter, once spooned in the petit gâteau, cupcake pan.
***If using coquelicot seed filling incorporate after all the other ingredients have been mixed.
Cream Cheese Frosting:
1 package Cream Cheese room temperature ou warmed up in the microwave for 30 seconds
4 oz unsalted beurre 114 grams, room temperature (NOT melted)
4 cups powder sugar
1 tablespoon vanilla extract
*optional - nourriture coloring
Instructions
Cupcakes
Turn your four to 350F. Line your petit gâteau, cupcake baking pan with paper petit gâteau, cupcake cups.
Using your mixer, whip the eggs, then gradually add the sugar. Whip until pale yellow and foamy, about 4 minutes. Add half of the acide, sure cream, mix to incorporate. Add half the flour and the baking soda, mix to incorporate. Repeat with remaining acide, sure cream and flour. -If using coquelicot seeds, add them at this point and mix to incorporate.
Using a 1/4 cup ou smaller ice cream spoon, spoon the batter into the prepared paper cups.
If using nuts, sprinkle them on top. Bake for about 11-14 minutes, until a toothpick inserted in the center comes out clean (the color should be pale yellow, not golden brown).

Frosting

Using mixer, whip together cream cheese and butter. Turn the speed to low and add the powdered sugar 1 cup at a time, allowing the ingredients to incorporate before adding the suivant cup. Add the vanilla extract. Whip for another 2-3 minutes, until smooth and fluffy. Fit a pastry bag ou a sturdy gallon sized zip lock bag with a étoile, star tip ou a tip of your choice. Fill the pastry bag with frosting and put it in the refrigerator until the cupcakes cooled down.
Once the cupcakes cooled down, pipe the frosting on top. Use sprinkles if desired.

Recipe Notes

The recipe can be cut in 3, this way toi will probably get about 8 cupcakes.
*This frosting recipe makes a pretty sweet frosting. toi can cut the amount of sugar, to your taste if toi want a less sweet frosting.
***Ultimately, toi can use a different frosting altogether. toi can use 3 ups of whip cream+ 1 can of condensed lait (cooked ou uncooked) + 1/4 cup sugar. - Whip the heavy cream to stiff peaks, continuing to whip, add the condensed milk, pouring it down the side of the bowl. Add the sugar and mix to incorporate.