Description
Delicious and fluffy cupcakes topped with creamy cream cheese frosting.
Ingredients
Scale
- 1⅓ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, (at room temperature)
- 1 cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- 6 ounces cream cheese, (at room temperature)
- 4 tablespoons unsalted butter, (at room temperature)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350℉. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, use an electric mixer to beat the butter on medium-high speed until smooth (about 1 minute). Add the sugar and beat until creamy, about 4 more minutes.
- Beat in the eggs, one at a time, then the vanilla.
- With the mixer on low speed, beat in the flour mixture in 3 batches, alternating with the milk in 2 batches. Increase the speed to medium high and beat until just combined.
- Spoon the batter into the muffin cups, filling each ¾-full.
- Bake until the tops of the cupcakes spring back when pressed gently, 20 to 25 minutes. Remove the pan from the oven with oven mitts.
- Let the cupcakes cool 5 minutes in the pan, then remove from the pan and let cool completely on a rack.
- In a large bowl, use an electric mixer to combine the cream cheese, butter, vanilla and salt on medium-speed until creamy, 1 to 2 minutes.
- Gradually beat in the powdered sugar on medium-low speed until smooth, then beat on medium-high until thick and fluffy- 1 to 2 more minutes.
- Spoon the frosting into a piping bag, snip a corner and pipe the frosting on to the cupcakes (or spread the frosting on top). Decorate with sprinkles, if you wish!
Notes
- Make sure the butter and cream cheese are at room temperature for smooth frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg