Vanilla Cupcakes With Pink Cream Cheese Frosting

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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!

Vanilla Cupcakes With Pink Cream Cheese Frosting

These cupcakes are more gorgeous than cotton candy and the frosting is more delightful than almost anything else on the planet earth.

Vanilla Cupcakes

Makes 24 regular-size or 12 large cupcakes.

Preheat oven to 350°F.

  • 1 3/4 cups sugar
  • 2 3/4 cups flour
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1/4 cup sour cream
  • 1 tablespoon vanilla
  • 1 cup hot water

Place flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Mix together.

Place the eggs, buttermilk, melted butter, sour cream, and vanilla in a separate container and whisk together until eggs are well beaten. Add to the dry ingredients and mix for a couple of minutes. Add the hot water, scrape down the sides of the bowl to be sure everything is incorporated, and mix just until it becomes a lovely batter. Don’t over mix, or your cake will become tough.

Prepare cupcake pans with cupcake liners.

Use a heaping medium ice cream scoop (about 1/3 cup size) into pink polka dot cupcake liners placed in a cupcake pan.

Tap pans on the counter before baking to remove any large air bubbles.

Bake for about 20-25 minutes and they bounce back when lightly touched in the middle or until a fork poked in comes out clean.

Allow cupcakes to cool completely.

Buttery Cream Cheese Frosting

  • 8 ounces cream cheese
  • 8 ounces unsalted butter
  • 1 1/2 – 2 teaspoons sea salt
  • 2 pounds powdered sugar
  • 1 teaspoon fresh lemon juice
  • 1/8 – 1/4 cup warm water, if needed

Mix cream cheese, butter, and salt together on a high setting until they’re light & fluffy. This might take a couple of minutes. Add powdered sugar and mix on the lowest setting so it doesn’t fly out of the bowl. Add lemon juice. Turn up speed and whip for a couple more minutes.

To coloring the frosting pink, add just a tiny bit of pink food coloring. You can always add more if you’d like it to be darker.

Giveaway

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”

This giveaway has ended.

 

 

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3 thoughts on “Vanilla Cupcakes With Pink Cream Cheese Frosting
  1. Really bad recipe, not detailed enough and the icing came out both lumpy and then runny. Do not recommend.

    1. 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! 🙂

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