Vanilla Cupcakes (with Cream Cheese Frosting)

Name: Vanilla Cupcakes (with Cream Cheese Frosting)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: International
Ingredients: 200g of salted butter (softened); 1 + ¾ cup (370 grams) of caster sugar; 2 teaspoons on vanilla essence; 4 large eggs; 2 + ¾ cup (405 grams) of self-raising flour; 1 cup of milk; 113 grams of unsalted butter (softened); 226 grams of cream cheese (usually 1 block) (softened); 1 teaspoon of vanilla essence; ¼ teaspoon of salt; 3 + ¼ cup (500g) of icing sugar; Optional: food colouring

·January 30, 2023
·Sam

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A tray of Vanilla Cupcakes with Pink Cream Cheese Frosting, sitting on a wire cooling rack

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Vanilla Cupcakes with Cream Cheese Frosting

Vanilla cupcakes with cream cheese frosting are a classic combination that never gets old. The delicate and sweet vanilla cupcakes paired with tangy, creamy cream cheese frosting are a perfect match. These cupcakes are perfect to make for any occasion and will be a huge hit with kids and adults alike.

If you’re a chocolate fan like me, you might want to try my chocolate buttercream frosting recipe. These vanilla cupcakes are delicious, and you’ll love them no matter what kind of frosting you slather them in!

Why You’ll Love This Recipe for Vanilla Cupcakes with Cream Cheese Frosting

My recipe for Vanilla Cupcakes is very forgiving. It bakes up beautifully every time. Just make sure you measure carefully! The cupcakes are moist and fluffy, and have a light, sweet flavor that is enhanced by the cream cheese frosting.

Helpful Equipment To Make Vanilla Cupcakes with Cream Cheese Frosting

Here’s what equipment you’ll need to make your cupcakes:

four Vanilla Cupcakes with Pink Cream Cheese Frosting, sitting on a white plate with a green plant in the background

Ingredients for Vanilla Cupcakes with Cream Cheese Frosting

Ingredients for the cupcakes:

200g of salted butter (softened)
1 ¾ cups (370 grams) of granulated sugar
2 tablespoons of vanilla extract
4 large eggs
2 ¾ cups (405 grams) of self-rising flour
1 cup of milk

Ingredients for the cream cheese frosting:

½ cup (113 grams) of unsalted butter (softened)
8 oz (226 grams) of cream cheese (usually 1 block) (softened)
1 teaspoon of vanilla extract
¼ teaspoon of salt
3 ¼ cups (500g) of icing sugar
Optional: food color (I picked pink)

How To Make Vanilla Cupcakes with Cream Cheese Frosting

This is a fairly classic cupcake recipe, so you’ll mix together some of your wet ingredients, then slowly add in the rest to make your batter.

Preheat oven at 350°F (180°C). Place cupcake liners in a cupcake tin.

First, mix together the butter, sugar, and vanilla on medium to high. Use a hand mixer or a stand mixer, whichever you prefer Blend until your batter is fluffy and pale yellow.

Add the eggs, one at a time.

Add flour and milk, slowly, alternatively between the two (a little flour, then a little milk, a little flour, then a little milk, etc).

Scoop mixture until approx half of the cupcake liner is full. Don’t overflow them! Bake for 15-20 minutes or until the top of the cupcake is a light golden brown. Remove and let cool for 5 minutes, then take them out of the cupcake tray.

While the cupcakes are baking, make your cream cheese frosting.

Mix the the butter and cream cheese on medium to high speed using a hand mixer or a stand mixer until well blended. It should be creamy and pale.

Add in the vanilla extract and salt – then mix together again.

Change mixer to a low speed and slowly add icing sugar, a little bit at a time, until completely combined.

Optional: Add in a few drops of food coloring if you want to give your frosting a bright color.

Scoop into a piping bag and pipe the frosting onto your cupcakes, once completely cooled.

Prep time

It will take approximately 10 minutes to prep your cupcakes, and while they’re baking, it will take about 10 more to make your frosting.

Vanilla Cupcakes with Pink Cream Cheese Frosting, sitting on white marble with a green plant in the background

What Can I Serve With Vanilla Cupcakes?

When it comes to serving vanilla cupcakes, the possibilities are endless. Here are a few ideas:

A hot cup of tea or coffee is the perfect companion to these sweet treats.
For a refreshing twist, serve the cupcakes with a cold glass of milk.
Add some seasonal fruit to the plate for a touch of color and flavor. Berries, peaches, and apples all pair well with vanilla cupcakes and will taste great with the cream cheese frosting.
If you’re looking to make the occasion extra special, serve the cupcakes with a scoop of vanilla ice cream.

Variations and Substitutions

Self-rising Flour – If you don’t have any self-rising flour, you can easily make some. For every one cup of all-purpose flour, add 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda. Give it a good whisk and you’re done.
Milk – If you don’t have any milk on hand, you can use any type of non-dairy milk (such as almond or soy milk) or even yogurt as a substitute. If your milk is thinner than cow’s milk, you may want to add a bit less.
Frosting – If you prefer a sweeter frosting, you can add more powdered sugar or a tablespoon of honey to the frosting recipe.
Butter – You can also use other types of butter, such as salted butter, or even margarine in place of unsalted butter. If you decide to use salted butter, omit the salt in the frosting recipe.

Tips, Tricks and Recipe Notes

You can get creative with your cupcakes by adding different food colorings, sprinkles, or chocolate chips to the batter or frosting.
Bring your ingredients to room temperature before you begin baking. Just take them out of the fridge about an hour before you begin. This will stop your batter from being lumpy, and will help your cupcakes to bake up more evenly.
If you don’t have a piping bag, you can spread your frosting on with a knife, or make a homemade piping bag from a Ziploc bag with a small hole cut in the bottom corner.

How to Store your Cupcakes

In the fridge: These cupcakes will stay fresh for up to 3 days if kept in an airtight container in the refrigerator.

In the freezer: You can freeze cupcakes for up to 3 months. Wrap them as tightly as possible and place them in an airtight container. You may want to remove the frosting before freezing them. You can freeze the frosting in a separate container and it will keep great for a few months, too.

Two Vanilla Cupcakes with Pink Cream Cheese Frosting, sitting on white marble with sprinkles all over

FAQs

Can I make these cupcakes gluten-free?

Yes, you can use gluten-free all-purpose flour in place of regular all-purpose flour to make these cupcakes gluten-free.

Can I make the cupcakes in advance?

Yes, you can make the cupcakes up to 2 days in advance. You can store them in an airtight container at room temperature. The frosting can be made in advance too, and stored in the refrigerator until ready to use.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes for up to 2 months. To freeze, place the cupcakes in an airtight container or wrap them in plastic wrap and place them in the freezer. Let them thaw at room temperature before frosting and serving.

Conclusion

These vanilla cupcakes with cream cheese frosting are a must-try recipe for anyone who loves baking and wants to impress their friends and family with a delicious and easy-to-make dessert. They are perfect for any occasion and will be loved by all who try them. So, what are you waiting for? Preheat your oven and start baking!