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vanilla cupcakes with cream cheese frosting on a white cupcake stand with a strawberry and mint on top.
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5 from 6 votes

Vanilla Cupcakes with Cream cheese Frosting

Delicious cupcakes made with delicious cream cheese and whipped cream frosting
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 15 cupcakes
Calories: 238kcal
Author: Nisha

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.

Nutrition

Serving: 35g | Calories: 238kcal | Carbohydrates: 31g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 174mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 0.3mg
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