Vanilla Cupcakes with Cream Cheese Icing

Prep Time: 30 mins
Bake Time: 18–20 mins
Yields: 24 cupcakes

Ingredients

Cupcakes

• 2 ½ cups All-Purpose Flour 

• 2 tsp Baking Powder

• ½ tsp Sea Salt

• 1 cup (2 sticks) Unsalted Butter, softened

• 1 ¾ cups Cane Sugar

• 4 Large Eggs

• 1 tbsp Pure Vanilla Extract

• 1 cup Whole Milk

Cream Cheese Icing

• 8 oz Cream Cheese, softened

• ½ cup (1 stick) Unsalted Butter, softened

• 4 cups Powdered Sugar

• 1 tsp Pure Vanilla Extract

• 1–2 tbsp Milk (if needed for consistency)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
   
   

2. In a medium bowl, whisk together the flour, baking powder, and salt.
   
   

3. In a large bowl, cream together the butter and sugar until light and fluffy.
   
   

4. Beat in the eggs one at a time, then mix in the vanilla extract.
   
   

5. Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
   
   

6. Fill each liner about ⅔ full.
   
   

7. Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
   
   

8. Cool completely before frosting.
   
   

9. For the icing, beat together the cream cheese and butter until smooth and creamy.
   
   

10. Gradually add the powdered sugar and mix until fully incorporated.
    
    

11. Mix in the vanilla extract. Add milk as needed to reach desired consistency.
    
    

12. Frost cooled cupcakes and serve.