Very Vanilla Cupcakes with Easy Cream Cheese Frosting
Indulge in the heavenly goodness of these Very Vanilla Cupcakes with Easy Cream Cheese Frosting—perfectly moist, fluffy, and bursting with rich vanilla flavor. Made with simple pantry staples, these cupcakes are elevated by pure vanilla extract and a tender, buttery crumb that melts in your mouth. Topped with a luscious cream cheese frosting that’s whipped to perfection, each bite delivers the ideal balance of sweetness and tang. Ready in just under 40 minutes, these irresistible treats are perfect for birthdays, celebrations, or whenever your sweet tooth calls. Customize them with sprinkles, fruit, or your favorite decorations for a show-stopping dessert that's as versatile as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 items large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract (for frosting)
- 1 pinch pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk (beginning and ending with the dry ingredients). Mix until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Once all the powdered sugar is added, increase the speed to medium and mix until fluffy.
Mix in the vanilla extract and a pinch of salt until well combined.
Once the cupcakes are completely cool, frost them using a piping bag or a spatula. Decorate as desired and serve.
Nutrition Facts
Calories |
5578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.1 g | 368% | |
| Saturated Fat | 174.8 g | 874% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 722.2 g | 263% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 566.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 511 mg | 39% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
