Vanilla Cupcakes with Cream Cheese Frosting are soft, moist, and delicious homemade treats that are easy to make and never disappoint. The rich, tangy cream cheese frosting pairs beautifully with the light vanilla cupcakes, creating a perfectly balanced and irresistible dessert.
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Why you'll love these cupcakes?
- A perfect flavor combination: The light vanilla cupcakes pair beautifully with the rich, tangy cream cheese frosting. It's a classic combination that always tastes amazing.
- Soft, moist, and fluffy texture: These cupcakes turn out incredibly tender thanks to the use of cake flour (all-purpose flour with cornstarch), oil, and buttermilk, similar to the texture you get in a red velvet cupcake recipe with cream cheese frosting.
- Perfect for celebrations - These cupcakes are ideal for birthdays, parties, and get-togethers. Homemade cupcakes always feel extra special and taste far better than store-bought ones.
- Made with simple pantry ingredients, these cupcakes come together effortlessly and are perfect for any celebration or occasion
- A different take on vanilla cupcakes - In my earlier vanilla cupcake recipe, I used only egg whites, which gave the cupcakes a lighter color. This recipe is slightly different and uses cake flour to create a soft, delicate crumb, and is similar to a classic white cake. Each version has its own unique texture and flavor, and both are absolutely delicious.
Ingredients you will need
Cake flour, baking powder, baking soda, and salt
Organic eggs at room temperature
Sugar granulated white ( I used brown; you can use whatever you prefer)
Vanilla extract for flavoring
Vegetable oil or Avocado oil - using oil instead of butter makes the cupcakes soft.
Buttermilk at room temperature.
For frosting - Whipping cream, Cream cheese, confectioners' sugar, and vanilla extract.
How to make vanilla cupcakes with cream cheese frosting?
Make cupcakes
Whisk the dry ingredients. Beat the eggs, followed by the sugar, vanilla essence, and oil.
To this, add the flour in additions. For the first addition, beat on low speed, followed by the buttermilk. Repeat for the next addition, followed by buttermilk again.
Fill the batter into the cupcake tray lined with cupcake liners and transfer to a pre-heated oven and bake at 350 degrees for 12 to 14 minutes.
Make frosting
Beat the whipping cream until thick and fluffy. Beat the cream cheese and powdered sugar, and fold them both. Fill into piping bags with a tip of your choice and frost the cupcakes.The frosting is simply delicious.
Useful Tips
- No cake flour? Make your own.
If you don't have cake flour, you can easily make a substitute at home. Measure 1 cup of all-purpose flour, remove 2 tablespoons of it, and replace it with 2 tablespoons of cornstarch. Sift them together thoroughly until evenly combined. This simple trick helps create a softer, lighter cupcake crumb. - Use the sugar you have.
The original recipe uses granulated white sugar, but I used brown sugar when I ran out of white sugar, and it worked perfectly. Brown sugar adds a slight depth of flavor and still gives you soft, moist cupcakes, so feel free to use whichever you prefer. - Don't overfill the liners.
Fill the cupcake liners only about half full. This allows the cupcakes to rise nicely without overflowing and helps them bake evenly. - Cool completely before frosting.
Make sure the cupcakes are fully cooled before adding the cream cheese frosting. Frosting warm cupcakes will cause the frosting to melt and lose its texture.
Related Recipes
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Vanilla Cupcakes with Cream cheese Frosting
Ingredients
For Cupcakes
- 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
For Cream Cheese Frosting
- 1 8 oz Cream cheese room temp
- 1 ½ cups Confectioners sugar
- 1 ½ cups whipping cream cold
- ½ tsp vanilla extract
Instructions
Cupcake Preparation
- Pre-heat the oven to 350 deg F
- Line the cupcake pan with liners
- In a bowl, whisk the cake flour, baking soda , baking powder and salt
- Using an electric mixer, beat the eggs on medium speed for about 20 seconds
- Add the sugar and continue to beat on medium speed for 30 seconds
- Add vanilla and oil and beat for on medium speed for a minute
- Add half the flour mixture and beat on low speed until incorporated
- Add half the buttermilk and beat on low speed until incorporated
- Repeat for remaining half of flour mixture and buttermilk
- Fill the liner until half full with an ice cream scoop , the batter will be thin
- Bake for 12 to 14 minutes until a tooth pick inserted in the center comes out clean
- Take the cupcakes out and let them cool.
Cream cheese frosting
- Freeze the whisk attachment and bowls until ready to use or atleast for 15 minutes
- Take the cold whippng cream and beat on high for about 2 minutes till it becomes thick and fluffy
- In another bowl beat the cream cheese and powdered sugar until its mixed well
- Add the vanilla to it and beat again
- Fold the whipped cream into the cream cheese mix to get the most delicious frosting
- Refrigerate the frosting if not using immediately . You are now ready to frost the cupcakes.
- Frost the cupcakes and enjoy
Notes
- No cake flour? Make your own.
If you don't have cake flour, you can easily make a substitute at home. Measure 1 cup of all-purpose flour, remove 2 tablespoons of it, and replace it with 2 tablespoons of cornstarch. Sift them together well so they are evenly combined. This simple trick helps create a softer, lighter cupcake crumb. - Use the sugar you have.
The original recipe uses granulated white sugar, but I used brown sugar when I ran out of white sugar, and it worked perfectly. Brown sugar adds a slight depth of flavor and still gives you soft, moist cupcakes, so feel free to use whichever you prefer. - Don't overfill the liners.
Fill the cupcake liners only about half full. This allows the cupcakes to rise nicely without overflowing and helps them bake evenly. - Cool completely before frosting.
Make sure the cupcakes are fully cooled before adding the cream cheese frosting. Frosting warm cupcakes will cause it to melt and lose its texture.
Thank you for sharing this recipe
This worked exactly as written, thanks!
These cupcakes are so delicious! They were moist and so delicious with the cream cheese frosting!
Such a delicious pairing! These sweet tender cupcakes with a rich creamy frosting were a hit with my family.
You're killing me! Vanilla cupcakes and cream cheese....yum! As usually beautiful presentation!
LoL Diane yes it's indeed an awesome combination! Thank you so much for the lovely comment appreciate it!
Wowwww, these cupcakes look so spongy, and I always love that slight brown top!
Yes they were really soft . I love the brown top as well . Thank you!
This would definitely CHIPPER up my mood 😁
Thank you so much Jyo !
Lovely cupcakes! They look super soft, spongy & delicious.
Thank you so much Megala appreciate it!