Vanilla Cupcakes with Frosting


Vanilla Cupcakes with Frosting

This simple and sweet vanilla cupcakes recipe with cream cheese frosting is perfect for any occasion or holiday; so easy for beginning bakers!


  • 1¼  cup  all-purpose flour
  • 1  teaspoon  baking powder
  • ½  teaspoon  salt
  • 3  large eggs
  • ¾  cup  cane sugar
  • 1 ½  teaspoon  vanilla extract
  • ½  cup  vegetable oil
  • ⅓  cup  Greek yogurt

Cream Cheese Frosting

  • 8  oz cream cheese softened.
  • ¼  cup  honey
  • 3  tablespoons heavy cream
  • ½  teaspoon  vanilla extract
  1. Preheat the oven to 350°F and line a muffin pan with paper liners.

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

  3. In a large bowl, whisk the eggs with the sugar until well blended. Add the vanilla and vegetable oil, beating until incorporated. Add the yogurt and whisk until everything is smooth.

  4. Fold in the dry ingredients until just combined and no lumps remain.

  5. Scoop or pour batter into lined muffin pan, filling the cups about ¾ full.

  6. Bake for 14 -16 minutes until a toothpick inserted in the center comes out clean.

  7. Cool for a few minutes in the pan, then remove and cool completely on a rack.

Make the frosting:

  1. With a stand mixer or hand beaters, beat the cream cheese until smooth and fluffy.

  2. Add the honey and vanilla and beat until smooth and light.

  3. Add the cream, beating until the frosting is light and fluffy and completely smooth, 2-3 minutes more on high.

  4. Cover the frosting and chill in the fridge until ready to pipe.

  5. When the cupcakes are cooled, pipe on the cream cheese frosting using a large tipped piping nozzle or a Ziploc bag with a hole cut from one corner.

Storage: The cupcakes will keep for 3 days in an airtight container. If frosted, they need to be kept refrigerated.

Freezing Instructions: Both the cupcakes and the frosting are freezer friendly. The cooled cupcakes should be wrapped individually before being placed in a freezer bag, and the frosting can be frozen in an airtight container. Both can be kept for up to 3 months.Frosting should be thawed in the fridge overnight and cupcakes can defrost at room temperature for a couple of hours.

Cupcakes, Dessert, Vanilla

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