Vanilla cupcake with cream cheese frosting is today's special recipe. Vanilla cupcakes are always fun to make. This simple recipe only needs a handful of ingredients. The cream cheese frosting truly complements these delicious cupcakes very well. I like to keep experimenting with the cupcakes every time I bake. I try not to stick with one recipe.
My earlier recipe post for vanilla cupcakes used only egg whites. The difference in color is noticeable in that recipe. They are all uniquely different and taste awesome in their own way. This preparation calls for using cake flour.
If you are an avid baker, by now you must know cake flour is all-purpose flour with cornstarch in it. So, if you cannot get your hands on cake flour, no worries. The alternative is to take a cup of all-purpose flour, remove 2tbsp of it and replace it with cornstarch of the same amount. Sieve them together so that they are mixed well. Simple isn't it?
Do read on for the recipe details for Vanilla cupcake with cream cheese frosting and hope you enjoy baking these delicious goodies.
Delicious cupcakes made with delicious cream cheese and whipped cream frosting
- 1 ¼ cups cake flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
- ¾ cups sugar granulated white
- 1 ½ tsp vanilla extract pure
- ½ cup vegetable oil or canola oil
- ½ cup buttermilk
- 1 8 oz pkg cream cheese room temp
- 1 ½ cups powdered confectioners sugar
- 1 ½ cups whipping cream cold
- ½ tsp vanilla extract
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Pre-heat the oven to 350 deg F
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Line the cupcake pan with liners
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In a bowl, whisk the cake flour, baking soda , baking powder and salt
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Using an electric mixer, beat the eggs on medium speed for about 20 seconds
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Add the sugar and continue to beat on medium speed for 30 seconds
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Add vanilla and oil and beat for on medium speed for a minute
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Add half the flour mixture and beat on low speed until incorporated
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Add half the buttermilk and beat on low speed until incorporated
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Repeat for remaining half of flour mixture and buttermilk
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Fill the liner until half full with an ice cream scoop , the batter will be thin
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Bake for 12 to 14 minutes until a tooth pick inserted in the center comes out clean
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Freeze the whisk attachment and bowls until ready to use or atleast for 15 minutes
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Take the cold whippng cream and beat on high for about 2 minutes till it becomes thick and fluffy
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In another bowl beat the cream cheese and powdered sugar until its mixed well
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Add the vanilla to it and beat again
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Fold the whipped cream into the cream cheese mix to get the most delicious frosting
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Refrigerate the frosting if not using immediately . You are now ready to frost the cupcakes.
As you can see from the pictures , I used brown sugar in my recipe as I ran out of white sugar .The original recipe asks to use granulated white sugar .It turned out well for me .So feel free to use the sugar that you prefer.
