The Most Amazing Vanilla Cupcakes
These vanilla cupcakes are my all-time favorite! Besides the fact that they are so easy to make, they are also moist and delicious!
Can I Use This Batter to Make a Cake?
Absolutely, you can turn it into a Vanilla Cake. You would need to double the recipe for two 9-inch cake layers.
HOW LONG WILL THESE CUPCAKES KEEP FOR?
These cupcakes are fine overnight if left covered. You can refrigerate them for three days but they should come to room temperature before eating. Butter-based cake needs to warm up a bit.
Make it
The Most Amazing Vanilla Cupcakes
Ingredients
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter softened
3/4 cup sugar
2 large eggs at room temperature
2 tsp pure vanilla extract
1/2 cup buttermilk or plain kefir, room temperature
For the Frosting
Ingredients
8 oz cream cheese at room temperature
2 cups powdered sugar (confectioners sugar)
1 1/2 cups heavy whipping cream (keep chilled until ready to use)
1 tsp vanilla extract
Instructions
Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
In the bowl of an electric mixer, beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.
Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
Bake for 18-20 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
For the Frosting
Instructions
In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy, and spreadable.
In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract
Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.