Healthier Vanilla Cupcakes With 2-Ingredient Frosting
User Reviews
5
Healthier Vanilla Cupcakes With 2-Ingredient Frosting
Description
The cupcake batter is prepared by creaming butter and sugar until light and fluffy, then gradually mixing in eggs and vanilla essence. Flour, baking powder, baking soda, and salt are combined with Greek yogurt and milk in two additions to create tender, moist cupcakes. Baking at 180°C (355°F) yields cupcakes that are fully cooked with a soft crumb.
The frosting uses just two ingredients: cream cheese and melted white chocolate, whipped together after the cupcakes have cooled completely. This frosting has a creamy, sweet texture with a delicate vanilla flavor that pairs well with the cupcakes. Sprinkles can be added for an extra decorative touch.
When frosting, it’s best to work quickly before the chocolate sets, using a piping bag for neat swirls. The cupcakes store refrigerated in an airtight container for 2-3 days and can also be frozen frosted or unfrosted, taking care to keep frosted cupcakes upright and protected. Bringing them to room temperature before serving softens the frosting for best texture.
Ingredients
For the cake batter
- ⅓ cup butter (or 2.7 ounces)
- ½ cup sugar (or 3.5 ounces)
- 2 egg large
- 1.5 tablespoons vanilla essence
- 1.5 cups plain flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda (UK/Aus: bicarb of soda)
- ¼ teaspoon salt
- ⅓ cup Greek yogurt
- ⅓ cup milk
For the 2-ingredient frosting
- 9 ounces cream cheese (or 1 cup plus a little extra) I use full fat or light cream cheese at room temperature - both work
- 7 ounces white chocolate in the UK/Australia this is a standard large bar
- Sprinkles optional, of your choice
Instructions
To make the cakes
- Pre-heat the oven to 355F/180C.
- In a medium mixing bowl, cream the butter and sugar together with a hand held or stand whisk for 2 or 3 minutes until very light and fluffy.
- Beat in the eggs one at a time for about another minute until well combined.
- Briefly whisk in the vanilla.
- In another smaller bowl, mix together the flour, baking powder, baking soda and salt.
- Add half of the flour, half of the yogurt and half of the milk to the butter/sugar/eggs mixture and whisk again until just combined. Don't overmix.
- Add the rest of the flour, milk and yogurt and whisk again until just combined.
- Place cupcake cases in a cupcake/muffin pan. Fill each case about half way with batter.
- Bake for about 15 minutes or until a skewer or knife poked into the centre of a cake comes out clean. Leave to cool completely on a wire rack.
To make the frosting
- When the cakes have cooled completely, break the white chocolate up into a bowl or jug. Melt in the microwave in 30-second bursts (I find 3 bursts is about right). If you prefer, melt in a bowl over a pan of boiling water. Do not let the bottom of the bowl touch the water.
- In another bowl or jug, beat the cream cheese with a hand held whisk. Slowly drizzle in the melted white chocolate and whisk until well combined.
- Working quite quickly, scrape the frosting into a piping bag with a nozzle on it. Pipe small swirls of frosting onto the cakes. I usually start from the outside and work in. Add sprinkles if you like.
Notes
- Cream the butter and sugar for at least 2-3 minutes to ensure light, fluffy cupcakes.
- Add eggs one at a time and beat well to incorporate.
- Frost cupcakes immediately after the frosting is made to prevent chocolate setting too hard.
- Use a piping bag with a medium-sized nozzle to pipe frosting confidently in swirls.
- Store frosted cupcakes in the refrigerator in an airtight container for 2-3 days; bring to room temperature before serving.
- Frozen cupcakes last 2-3 months; freeze frosted cupcakes upright in one layer to avoid damage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 14
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 69mg | 23% |
| Sodium | 215mg | 9% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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