Vanilla Cupcakes with Cream Cheese Frosting Recipe

Vanilla Cupcakes with Cream Cheese Frosting Recipe

How To Make Vanilla Cupcakes with Cream Cheese Frosting

It’s gonna be hard to top these vanilla cupcakes, made even more luscious with buttermilk. The frosting is smooth cream cheese with a pop of vanilla, too.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



For Cupcakes:

  • cupsall purpose flour,spooned into measuring cup and leveled off
  • ½tspsalt
  • ½tspbaking soda
  • 2sticksunsalted butter,(1 cup), softened, plus more for greasing the pans
  • 2cupssugar
  • 2tspvanilla extract
  • 4largeeggs,at room temperature
  • 1cupbuttermilk

For Frosting:

  • 12ozcream cheese,at room temperature
  • 12tbspsticks unsalted butter,at room temperature
  • 1tspvanilla extract
  • pinchsalt
  • 4cupsconfectioner’s sugar,(1 lb)


  1. Preheat the oven to 350 degrees F. Line two muffin pans with paper liners. Grease the top of the muffin pans with butter so the cupcake tops don’t stick.

  2. In a medium bowl, whisk together the flour, salt and baking soda. Set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.

  4. Reduce the speed to low, then beat in one-third of the flour mixture, followed by half of the buttermilk. Scrape down the sides of the bowl, then add another third of the flour, followed by the remaining buttermilk.

  5. Beat in the remaining flour, then scrape down the bowl and beat again until the batter is just combined. Do not overmix.

  6. Spoon the batter into the prepared muffin pans, filling almost to the top. Bake for 20 to 25 minutes, switching the pans from top to bottom and back to front midway through.

  7. Remove from the oven when the cupcakes are set, lightly golden and a toothpick inserted into the center of a cupcake comes out clean. Cool in the pan for about 15 minutes, then transfer to a rack to cool completely.


  1. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light.

  2. Stop the mixer and add 2 cups of the confectioners’ sugar; mix on low to combine. Mix in the remaining sugar in two additions, keeping the speed on low. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy.

  3. When the cupcakes are cool, use a butter knife or small offset spatula to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked.

  4. To keep them longer, store in an airtight container in the refrigerator, and bring to room temperature before serving.


  • Calories: 378.85kcal
  • Fat: 19.27g
  • Saturated Fat: 11.56g
  • Trans Fat: 0.54g
  • Monounsaturated Fat: 5.04g
  • Polyunsaturated Fat: 0.93g
  • Carbohydrates: 48.75g
  • Fiber: 0.39g
  • Sugar: 37.29g
  • Protein: 3.85g
  • Cholesterol: 82.51mg
  • Sodium: 234.51mg
  • Calcium: 37.01mg
  • Potassium: 67.30mg
  • Iron: 0.89mg
  • Vitamin A: 179.62µg
  • Vitamin C: 0.10mg
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