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Delish Vanilla Cupcakes with Cream Cheese Frosting

Delish Vanilla Cupcakes with Cream Cheese Frosting

Moist, tender vanilla cupcakes topped with a tangy-sweet cream cheese frosting. Perfect for birthdays, bake sales, or anytime cravings. Easy, bakery-quality results at home.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 2 large eggs room temperature
  • 0.75 cup whole milk room temperature
  • 1.5 tsp vanilla extract
  • 0.25 cup sour cream room temperature
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened, for frosting
  • 3 cup powdered sugar sifted
  • 1 tsp vanilla extract for frosting
  • 0.125 tsp fine salt to balance sweetness
  • 2 tbsp sprinkles optional, for topping

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk flour, baking powder, and kosher salt until evenly combined.
  • In a large bowl, beat softened butter and granulated sugar on medium-high until pale and fluffy, about 2 to 3 minutes.
  • Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla extract and sour cream until smooth.
  • Add dry ingredients in 2 additions, alternating with the milk, beginning and ending with dry. Mix on low just until combined; do not overmix.
  • Divide batter evenly among liners, filling each about two-thirds full.
  • Bake 17 to 19 minutes, or until tops spring back and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.
  • For the frosting: Beat cream cheese and butter on medium-high until creamy and smooth, about 2 minutes.
  • Gradually add powdered sugar on low until incorporated, then beat in vanilla and salt. Increase speed to medium-high and whip until light and fluffy, 1 to 2 minutes.
  • Pipe or spread frosting onto cooled cupcakes. Garnish with sprinkles if desired.

Notes

Room-temperature ingredients help the batter emulsify for a finer crumb. If your frosting feels soft, chill it for 10 minutes and whip again. Store cupcakes covered at room temperature up to 1 day, or refrigerate up to 3 days.