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+ servings
Servings: 12

Vanilla Cupcakes

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
45 mins
Fluffy, moist and tender vanilla cupcakes with cream cheese and whipped cream frosting. Perfect for showers and parties.
vanilla-buttermilk-cupcakes-cream-cheese-whipped-cream-frosting
5 from 8 votes
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Ingredients

Vanilla Buttermilk Cupcakes

  • 1 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup buttermilk

Cream cheese and Whipped Cream Frosting

  • 8 oz (225 gr) softened cream cheese
  • 2 cups powdered sugar — (preferably sifted)
  • 1/2 tsp vanilla extract
  • 1 1/5 cup heavy cream

Instructions

Vanilla Buttermilk Cupcakes:

  1. Preheat oven to 350 F (180 C). Line a cupcake tim with paper cupcake liners.
  2. In a medium bowl combine flour, salt, baking soda and baking powder and set a side.
  3. In the bowl of an electric mixer beat eggs for 30 seconds, then add sugar and beat for another minute.
  4. Add vanilla and oil and beat for 1 more minute.
  5. Start adding buttermilk and dry ingredients in 3 increments alternating. This way everything gets evenly incorporated and you achieve a fluffy batter. Beat until smooth, but do not over beat. This batter is pretty thin.
  6. Transfer batter to cupcake liners, filling them 2/3 full.
  7. Bake at 350 F for 14 minutes. Let cupcakes sit in the tin for 3 minutes, then transfer to cooling rack and let cool to room temperature.

Cream cheese and whipped cream frosting:

  1. In the bowl of a stand mixer beat heavy cream on high for 1-2 minutes (do not over beat). Refrigerate.
  2. In a second bowl beat cream cheese, powdered sugar and vanilla until incorporated. Start on low and increase speed. Make sure you scrape the sides and bottom of the bowl to make sure all cream cheese is incorporated.
  3. Carefully fold whipped cream into cream cheese mixture.
  4. Fill a piping bag (use your favorite tip) and pipe frosting onto cool cupcakes.
  5. Keep cupcakes refrigerated.

Recipe Notes

For best results use buttermilk.
For the cream cheese and whipped cream frosting, make sure that cream cheese is at room temperature and heavy cream is cold.
If it happens that you make the frosting in advance, keep refrigerated.
Keep cupcakes refrigerated.
Course: Dessert
Cuisine: American

Nutrition Information

Calories: 422, Fat: 25g, Saturated Fat: 10g, Cholesterol: 81mg, Sodium: 241mg, Potassium: 144mg, Carbohydrates: 44g, Sugar: 33g, Protein: 4g, Vitamin A: 660%, Vitamin C: 0.2%, Calcium: 79%, Iron: 0.9%