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
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 14
Ingredients
- 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
Instructions
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Preheat the oven to 350F.
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In a bowl whisk together the flour, salt and baking powder.
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In another bowl, stir together the milk and vanilla extract.
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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.
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Add the flour and milk in batches to the butter mixture, starting and ending with the flour.
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Spoon into paper-lined cupcake pans to about 3/4 full.
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Bake in a preheated 350F oven for 35 to 40 minutes.
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Cool the cupcakes before frosting.
Cream cheese frosting
Servings: 2 cups
Ingredients
- 225 grams butter at room temperature
- 255 grams cream cheese at room temperature
- 2 teaspoons vanilla extract
- 4 cups confectioner’s (powdered) sugar
Instructions
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In a bowl, beat the butter until light.
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Add the cream cheese and beat until smooth.
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Stir in the vanilla extract.
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Add the confectioner’s sugar, a cup at a time, until a smooth paste is formed.
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Add a few drops of food color if you like.
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Pipe on cooled cupcakes.
