Vanilla Cupcakes with Cream Cheese Frosting

As a home baker, I am always on the quest for the perfect vanilla cupcake recipe.  Seriously, why is it so hard to find a recipe that yields results like a silly little cupcake from the grocery store.

I found this particular recipe on the delightful site, I Heart Cuppycakes, and since it was from one of my fav local boys, Duff Goldman, I had to give it a whirl.

I love, love the intense vanilla flavor in these, but wasn’t completely sold on the consistency.  I think the original recipe was intended for a legit cake, which might explain why they are so dense.  I changed the buttermilk measurement, and would probably add more the next time for a fluffier cake.

These little guys were made for a baby shower for a friend of mine whose little guy will be named Finn.  I used a basic cream cheese frosting and added blue food coloring until I reached a fabulous Tiffany blue – I believe about 10 drops.

For the little cursive F’s I used that sweet little cup of chocolate discs that you melt in the microwave and get melty chocolate.  I transferred the chocolate into a Wilton squeeze bottle.  I then lined a baking sheet with parchment paper and drew fancy f’s.  Make sure that you make the lettering rather thick so that they will stand up and not melt.  I transferred the letters to the freezer to let them set up and then put them on the cupcakes.

The result was a pretty little cupcake… but the quest for the perfect vanilla cake continues.


3 1/2 cups All-purpose flour

2 1/2 t baking powder

1 t baking soda

1/2 t salt

3 sticks unsalted butter, softened

2 cups sugar

4 t vanilla extract

6 eggs

3 tbl canola oil

1 c buttermilk


Preheat oven to 350F. Line cupcake pans with liners and set aside.

In a large bowl, sift flour, baking powder, baking soda and salt. Set aside.

In a stand mixer, cream the butter and sugar for about 5 minutes until light and fluffy. Add vanilla. Add eggs, one at a time until incorporated. Add oil and buttermilk. Slowly add flour mixture in 3 additions and mix until just combined.

Fill cupcake liners about 1/2 full. Bake about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

Cream Cheese Frosting


12 ounces cold cream cheese

12 tbl unsalted butter, firm but not cold

1/4 t salt

1 1/2 lbs powdered sugar, sifted

1 t vanilla


Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.

Add sugar until just incorporated, then add vanilla.

Transfer to piping bag and decorate.


One thought on “Vanilla Cupcakes with Cream Cheese Frosting

  1. Fabulous chocolate crafting for the F’s! so impressed. Again, you’ve made cream cheese frosting that looks solid – how do I do this?

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