Sriracha Cupcakes

These Sriracha cupcakes blend sweet vanilla flavors with a spicy kick, creating a unique dessert experience. Topped with a creamy sriracha-infused frosting, each bite delivers a delightful contrast of sweetness and heat, making them perfect for adventurous palates. This recipe maintains traditional cupcake elements while introducing a creative flair, ensuring it remains a sweet treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons sriracha sauce
• 1 cup powdered sugar
• 2 tablespoons cream cheese, softened
• 1 tablespoon heavy cream
• 1 teaspoon additional sriracha sauce (for frosting)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the sriracha sauce, ensuring it is evenly distributed.
7. Divide the batter among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat together the cream cheese and powdered sugar until smooth.
10. Add the heavy cream and sriracha sauce, mixing until well combined and creamy.
11. Once the cupcakes are completely cool, frost them with the sriracha cream cheese frosting. Optionally, drizzle a little extra sriracha on top for added flair.