Double Vanilla Cupcakes w/ Vanilla Frosting
Enjoy this easy recipe for Double Vanilla Cupcakes w/ Vanilla Frosting. These cupcakes are packed with natural vanilla flavor & taste great!
Equipment
- 1 Oven
- 2 Medium/Large Mixing Bowls
- 1 Handheld or Stand Mixer
- 1 Muffin/Cupcake Baking Pan
- 1 Whisk
- Cupcake Liners
- Measuring Cups & Bowls
Ingredients
Double Vanilla Cupcakes
- 1½ cups All-Purpose Flour
- 1½ tsp Baking Powder
- ½ tsp Salt
- ½ cup Unsalted Butter - softened
- 1 cup Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 Vanilla Bean -scraped
- ½ cup Milk
Vanilla Frosting
- 4 oz Cream Cheese -softened
- ¼ cup Unsalted Butter -softened
- 1 tsp Vanilla Extract
- 1 dash Salt
- 2 ¼ cups Powdered Sugar
- 1 tbsp Milk
Instructions
Double Vanilla Cupcakes
- Preheat oven to 350℉ and prepare your cupcake baking pan with cupcake paper liners. Consider spraying the inside of the liners with cooking oil (this will help remove the cupcakes after baking).
- Grab a medium/large mixing bowl and add in flour, baking powder, and salt. Whisk together.
- In a separate mixing bowl, cream together butter and sugar with a handheld or stand mixer until light and fluffy. This should take approximately 2-3 minutes.
- Add in the 2 eggs, one at a time, making sure each one is fully incorporated before adding the next.
- Add in the vanilla extract and mix very well.
- Gradually add in the dry flour mixture (from Step #2), alternating with the milk, and mix until well combined.
- Add the cupcake batter evenly between the cupcake liners. Fill each one approximately ⅔ of the way full.
- Bake the cupcakes for 18-20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Carefully remove the cupcakes from the oven, and allow to cool for 10 minutes before adding the vanilla bean cream cheese frosting.
Vanilla Frosting
- In a large bowl, beat cream cheese, butter, and scraped vanilla bean until smooth and creamy.
- Add in vanilla extract and salt, mixing well.
- Blend in powdered sugar a little at a time until fully incorporated, adding milk as needed to keep the frosting smooth and fluffy.
- You can use this frosting immediately, or it (or any leftovers) can be stored in the fridge for up to 1 week.
- Use the frosting to top the cupcakes. I (obviously) am far from good at this, but even if you are like me and the frosting doesn’t look perfect, the cupcakes WILL taste great!