Vanilla Cupcakes with Cream Cheese Frosting

Hi everyone!

     I’m so happy that it’s May, because it’s my birthday month! 🙂 Anyone else also born in May? Anyway, on Sunday it was really warm and sunny, so I felt cheerful and thus motivated to bake. I bought some cream cheese from the market, not knowing what I’d bake, but eventually I found this super tasty cupcake recipe with cream cheese frosting. I have a video on my Instagram page, showing how I baked them from start to finish.

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Vanilla Cupcakes with Cream Cheese Frosting

  • 1 1/3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla powder (1 Dr. Oetker 5 gr. sachet)*
  • 1/4 cup (60 gr.) softened butter or margarine
  • 1 cup sugar
  • 1 large egg
  • 1 cup buttermilk**
  • 8 oz./225 gr. cream cheese
  • 5 tablespoons softened butter or margarine
  • 2 teaspoons vanilla powder (2 Dr. Oetker 5 gr. sachets)***
  • 250 gr. powdered sugar
  • 4-5 strawberries to decorate

* & *** original recipe uses vanilla extract
** I didn’t have buttermilk, so I added 1 tablespoon of lemon juice to the milk

     Start by mixing your dry ingredients in one bowl (flour, soda, baking powder, salt, vanilla powder). In a separate bowl beat your room-temperature butter or margarine (I used margarine) with the sugar and then add your egg. After mixing, alternate between the flour mixture and the milk, and mix until everything is smooth – it actually reminds me of a pancake mix, because it’s relatively liquidy. Prepare 12 muffin/cupcake liners and pour the batter using an ice cream scooper or spoon to help you. Make sure your oven is pre-heated to 400°F/205°C and bake for approximately 20 minutes.

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    Allow your cupcakes to cool and meanwhile prepare the cream cheese frosting, by beating the cream cheese, butter, vanilla powder, and powdered sugar. Now, the original recipe states to use up to 2 1/2 cups of powdered sugar, but in my case I needed less than 2 full cups. The best way to know when to stop is to add the powdered sugar gradually and taste the frosting along the way; you can stop adding the moment it tastes sweet and creamy. I used a piping syringe to help me frost the cupcakes and decided to cut some strawberries as something extra on top. Keep the cupcakes in the fridge to keep the frosting stiff and the strawberries fresh.

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     All in all, I absolutely loved this recipe! I’ve personally made red velvet cake before, which naturally requires cream cheese frosting, but I hadn’t ever tried pairing the frosting with something else. These cupcakes are delightfully sweet and “finger-licking good” 😀

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Until next time!

– Zi

 

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