It’s a mom-and-daughter baking project. I baked the cupcakes and mixed the frosting. Sam tinted the frosting and piped them on the cupcakes. She’s not a pastry chef. She’s turning 16 tomorrow and she’s never taken baking classes. If you want the full story on how we did the cupcakes, see “Once upon a time, she wanted to be a chef.”
These vanilla cupcakes were made from a recipe adapted from Chockylit’s 3 Vanilla Cupcakes with Vanilla Sea Salt. Easy enough for amateurs like Sam and me.
Vanilla cupcakes with cream cheese frosting
- 3/4 cup butter softened
- 1 and 2/3 cups white sugar
- 2 large eggs
- 2 and 2/3 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup plus 2 tablespoons skim milk
- 2 teaspoons of vanilla extract
- Preheat the oven to 350F.
- In a bowl whisk together the flour, salt and baking powder.
- In another bowl, stir together the milk and vanilla extract.
- In a large bowl, beat the butter (with a wire whisk or a hand mixer) until light and fluffy. Add the sugar and continue beating until well combined. Add the eggs, one at a time, until well incorporated.
- Add the flour and milk in batches to the butter mixture, starting and ending with the flour.
- Spoon into paper-lined cupcake pans to about 3/4 full.
- Bake in a preheated 350F oven for 35 to 40 minutes.
- Cool the cupcakes before frosting.
Cream cheese frosting
- 225 grams butter at room temperature
- 255 grams cream cheese at room temperature
- 2 teaspoons vanilla extract
- 4 cups confectioner’s (powdered) sugar
- In a bowl, beat the butter until light.
- Add the cream cheese and beat until smooth.
- Stir in the vanilla extract.
- Add the confectioner’s sugar, a cup at a time, until a smooth paste is formed.
- Add a few drops of food color if you like.
- Pipe on cooled cupcakes.