The Best Vanilla Cupcakes with Cream Cheese Frosting

 

This recipe for vanilla cupcakes is my "Go-To" recipe for cupcakes. I like it because it is very diverse. I can easily add something to spice it up a bit.

 

I have listed other variations for this recipe below.

 

Ingredients:

 

Cupcakes:

• 1 1/2 c self-rising flour
• 1 1/4 c all-purpose flour
• 1 c (2 sticks) unsalted butter, softened
• 2 c sugar
• 4 large eggs, at room temp
• 1 c milk
• 1 tsp vanilla extract

Cream Cheese Icing:

• 8 oz light (Neufchatel) cream cheese, room temp
• 5 tbsp butter, softened
• 2 tsp vanilla extract
• 2 1/2 c powdered sugar, sifted

Directions:

Cupcakes:

• Preheat oven to 350 F
• In a medium bowl, combine flours; set aside
• In a large bowl of electric mixer cream the butter until smooth.
• Add the sugar gradually and beat until fluffy (about 3 min.)
• Add the eggs, one at a time.
• Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
• Scrape down the sides of the bowl to make sure the ingredients are well blended.
• Pour batter into cupcake tins about 3/4 full.
• Bake for about 20 to 25 minutes.

Cream Cheese Icing:

• Allow cupcakes to cool before icing.
• Beat cream cheese with butter and vanilla until combined.
• Gradually add powdered sugar until you reach the consistency that you are looking for.
• Add to pastry bag to pip on cupcakes.

 

Please see Hippie Cakes and Tres Leches Cupcakes for other variations. You can also add sprinkles to the vanilla cake batter before baking to make your own Fun-Fetti Cake.