Imagine biting into a cloud-soft cupcake that melts in your mouth, with a rich vanilla flavor and a creamy cream cheese frosting that makes your heart skip a beat. These aren't just any cupcakes - they're a slice of pure dessert paradise that will transform your ordinary day into an extraordinary culinary experience. Whether you're a baking novice or a seasoned pro, these vanilla cupcakes are guaranteed to impress everyone from family gatherings to fancy dinner parties!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1/4 cup butter (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium mixing bowl, sift together the all-purpose flour and granulated sugar. This helps remove any lumps and ensures a smoother cake texture.
- In a separate large bowl, cream the unsalted butter until smooth and light, using an electric mixer on medium speed for about 2-3 minutes.
- Add eggs one at a time to the butter, mixing thoroughly after each addition. Beat until the mixture becomes light and fluffy.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined. Be careful not to overmix.
- Stir in the vanilla extract, ensuring it's evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese frosting, ensure cream cheese and butter are at room temperature. Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until fully incorporated. Beat for an additional 2-3 minutes until light and fluffy.
- Once cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top of each cupcake.
- Optional: Garnish with sprinkles, vanilla bean specks, or a light dusting of powdered sugar if desired.
Tips
- Always use room temperature ingredients - this helps create a smoother, more consistent batter.
- Don't overmix the batter, as this can lead to dense, tough cupcakes. Mix just until ingredients are combined.
- Use a cookie scoop or ice cream scoop to ensure uniform cupcake sizes.
- Check cupcakes a few minutes before the recommended baking time to prevent overcooking.
- Let cupcakes cool completely before frosting to prevent the cream cheese frosting from melting.
- For extra vanilla flavor, use pure vanilla extract instead of artificial vanilla flavoring.
- Store frosted cupcakes in the refrigerator and let them sit at room temperature for 15 minutes before serving for the best texture and taste.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
