Vanilla Cupcakes with Frosting
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Vanilla Cupcakes with Frosting
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This simple and sweet vanilla cupcakes recipe with cream cheese frosting is perfect for any occasion or holiday; so easy for beginning bakers!
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Ingredients
Cupcakes
- 1¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ¾ cup cane sugar
- 1 ½ teaspoon vanilla extract
- ½ cup vegetable oil
- ⅓ cup Greek yogurt
Cream Cheese Frosting
- 8 oz cream cheese softened.
- ¼ cup honey
- 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
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Instructions
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk the eggs with the sugar until well blended. Add the vanilla and vegetable oil, beating until incorporated. Add the yogurt and whisk until everything is smooth.
- Fold in the dry ingredients until just combined and no lumps remain.
- Scoop or pour batter into lined muffin pan, filling the cups about ¾ full.
- Bake for 14 -16 minutes until a toothpick inserted in the center comes out clean.
- Cool for a few minutes in the pan, then remove and cool completely on a rack.
Make the frosting:
- With a stand mixer or hand beaters, beat the cream cheese until smooth and fluffy.
- Add the honey and vanilla and beat until smooth and light.
- Add the cream, beating until the frosting is light and fluffy and completely smooth, 2-3 minutes more on high.
- Cover the frosting and chill in the fridge until ready to pipe.
- When the cupcakes are cooled, pipe on the cream cheese frosting using a large tipped piping nozzle or a Ziploc bag with a hole cut from one corner.
Equipments used:
Notes
- Storage: The cupcakes will keep for 3 days in an airtight container. If frosted, they need to be kept refrigerated.
- Freezing Instructions: Both the cupcakes and the frosting are freezer friendly. The cooled cupcakes should be wrapped individually before being placed in a freezer bag, and the frosting can be frozen in an airtight container. Both can be kept for up to 3 months.Frosting should be thawed in the fridge overnight and cupcakes can defrost at room temperature for a couple of hours.
Nutrition Information
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Calories
294kcal
(15%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
178mg
(7%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
369IU
(7%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 178mg | 7% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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