8ouncescream cheese, room temperatureroom temperature
3ouncebox peach jello
4cupspowdered sugar
2 - 3tablespoonswhole milk or heavy cream
Instructions
Cupcakes
Preheat oven to 350 degrees F. Line the cupcake pan with paper liners.
In a large bowl, add the butter and sugar. Beat with a hand mixer on medium speed until light and fluff, about 2 minutes.
Add in the vegetable oil and then one egg at a time. As soon as each egg is incorporated, scrape down the sides and bottom of the bowl and add another egg. Once all the eggs are combined, beat on medium speed for an additional 2 minutes. The batter will become thick and very pale.
Measure out the buttermilk and add the vanilla extract to it. Set aside.
In a separate bowl, add the cake flour, baking powder, baking soda, and salt. Whisk until combined.
Alternately add the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry ingredients. Mix on medium speed until combined and scrape down the sides of the bowl after each addition.
Fill the cupcake liners about two-thirds full of batter.
Place the cupcake pan into the preheated oven and bake for 17 minutes or until the cupcakes are done. Test the center cupcakes by inserting a toothpick in the center of the cupcakes. Moist crumbs or a clean toothpick mean they're done, wet batter means they need to bake longer.
Remove from the oven and let cool completely.
Frosting
In a large bowl, add the butter and cream cheese. Beat with a hand mixer on medium speed until smooth.
Add in the dry jello mix, powdered sugar, and 2 tablespoons of milk. Beat until incorporated. If it's too thick add an additional tablespoon of milk. For a fluffier frosting, beat on high for 30 seconds to 1 minute.
Add the frosting into a piping bag fit with a 1M tip.
Pipe tall swirls on top of the cupcakes.
Store cupcakes in an airtight container in the refrigerator.