I tried a new recipe for vanilla cupcake and it is SUPER soft and the frosting is butter+cream cheese which is absolutely yummy. Recipe is so versatile. It can be the base recipe for cookies and cream cupcakes, strawberry cupcakes and lots more.
Vanilla Cupcakes
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 24 1x
Ingredients
For the cupcakes
- 3/4 cup butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 2 2/3 cups Self raising flour
- 3/4 cup milk
- 1 teaspoon vanilla extract
For the frosting
- 0.5 cup butter
- 8 ounces cream cheese
- 2 teaspoons vanilla extract
- 2–3 cups icing sugar (Start with 2 cups and taste as you go along)
Instructions
For the cupcakes
- Beat butter until softened. Add sugar and beat until light and fluffy.
- Add eggs, one at a time, beating until well combined.
- Measure out the milk and vanilla and stir to combine.
- Add about a third of the flour and beat to combine.
- Mix in half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
- Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
- Keep aside to cool while making the frosting.
For the cream cheese frosting
- Using an electric mixer, beat the butter at medium speed until creamy.
- Add the cream cheese and beat until combined.
- Mix in vanilla extract and 2 cups of icing sugar and beat till light.
- Add more powdered sugar to arrive at the consistency and sweetness you like.
- Frost Cupcakes as desire.
Nutrition
- Calories: 6590
- Sugar: 612g
- Sodium: 5231mg
- Fat: 324g
- Saturated Fat: 195g
- Unsaturated Fat: 99g
- Trans Fat: 9g
- Carbohydrates: 867g
- Fiber: 9g
- Protein: 67g
- Cholesterol: 1246mg
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