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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Vanilla Cupcakes With Pink Cream Cheese Frosting


Because I’m really into Valentine’s Day. Because the Seahawks lost and I’ve moved on. Because I’m a fair-weather fan. And because I hadn’t posted a plain vanilla cupcake recipe yet, here they are. Da da da da! Cupcakes more gorgeous than cotton candy and frosting more delightful than almost anything else on the planet earth.


Preheat oven to 350F.


  • 2 cups sugar
  • 1/4 cup butter, softened
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup hot water

Place dry ingredients into mixer. Place eggs, buttermilk, oil, butter, and vanilla in a container and beat together well. Mix beaten wet ingredients with dry ingredients. Mix in cup of hot water on low speed.  Scrape down edges of bowl to be sure to incorporate all ingredients into batter. Mix on medium speed for a couple minutes.

Scoop batter using an ice cream scoop into cupcake liners placed in a muffin baking pan.

Bake for about 20-25 minutes or until a fork poked in comes out clean.

Allow cupcakes to cool completely. Makes about 18 cupcakes.


  • 8 ounces cream cheese, room temperature
  • 1 cup unsalted butter,  room temperature
  • 2 pounds powdered sugar
  • 1 T. fresh lemon juice
  • 1 teaspoon sea salt
  • 2 tablespoons water (if needed for creamier frosting)
  • Smidge of pink food coloring

Whip cream cheese, butter, confectioner’s sugar together on low speed until forms into a creamy, dreamy frosting. Add lemon juice & salt. Add water if needed. Starting small, add enough pink food coloring to reach desired shade of pink frosting. Using decorating bag and desired decorating tip, frost cupcakes.

Screen Shot 2013-01-20 at 7.18.19 PM

The only thing better than these cupcakes might be winning prizes. So, I say we give away a prize as well. Congratulations to Winston who made me laugh right out loud to his comment from the last post. Winston won a fancy linzer cookie cutter and  my respect for the best comment this year. Congrats, my friend and thank you to everyone who played along! I’ll be giving another Trophy Cupcakes gift card away soon so be on the watch for the next opportunity to win.

Winston’s response about one thing he has lost or just saying “hi”:


Screen Shot 2013-01-20 at 7.18.29 PM


Go forth, my friends. Make cupcakes and be happy.


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4 Responses

  1. Morgan

    Really bad recipe, not detailed enough and the icing came out both lumpy and then runny. Do not recommend.

    • Hello Morgan, Thank you so much for your comment. It is very important that the butter and cream cheese in both the cupcake batter and the frosting are softened (allowed to sit out for at least an hour at room temp is best) before used, otherwise neither one will turn out for you. Although I’ve made these many times with success, I made them again today to double check the recipe directly from this post and they are delicious again so I do hope you will give them another try. Happy baking! 🙂

  2. […] the heavenly cream cheese frosting I used for my rainbow goodness. You can use whichever frosting you like, of course. I chose to make […]

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