Butter Cupcakes

These cupcakes are deceiving. You see, they taste better than they look. Maybe it will work in your favor . . . just imagine, you take these cupcakes to a party. They don’t look very appealing. People don’t dive right in, which leaves plenty for you. It is a win-win. I’m just kidding. I’m all about sharing a good thing. Which is why I imagined taking these cupcakes to a party in the first place. These cupcakes come with not one, but two layers of buttery goodness. A cake/butter layer first and then a creamy/buttery layer on top. Kind of like having Christmas and your birthday fall on the same day. Now that’s a good day! (Well, until the following July when you wish that you had been born in the summer, you know, to spread around the celebrations, but that is another issue that really doesn’t help make my point here . . . . )

 

Layer One:

1-18.25 oz. yellow cake mix

1 egg

1 cube butter, melted

 

Layer Two:

1-8 oz. pkg. cream cheese, softened

2 eggs

1 t vanilla

1 cube butter, melted

3 3/4 c powdered sugar

 

Layer one: Prepare 24 cupcake tins with paper liners. Combine cake mix, egg, and butter. Beat with electric mixer until combined. Dough will look a lot like sugar cookie dough. Roll dough into a 1-inch ball and flatten in your hand. Place in bottom of cupcake paper. Repeat until all 24 cupcake papers are full.

 

Layer two: in large bowl, beat cream cheese until smooth. Add eggs, vanilla, and butter. Beat until well-mixed. Add powdered sugar and beat again until well-mixed. Pour 1/4 cup onto each first layer in the cupcake tins. Bake at 350 for 17 minutes. Centers should be gooey.