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Vanilla Cupcake with Strawberry Cream Cheese Frosting

These fluffy vanilla cupcakes topped with creamy strawberry cream cheese frosting are perfect for any celebration or cozy evening at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour Ensure it's unbleached for better texture.
  • 1 cup granulated sugar Can substitute for brown sugar for a deeper flavor.
  • 0.5 cups unsalted butter, softened Coconut oil or margarine can be used for a dairy-free option.
  • 2 large eggs For a vegan version, substitute flaxseed meal.
  • 0.5 cups milk Almond or oat milk works for lactose intolerance.
  • 2 teaspoons vanilla extract Adds flavor; can use more if desired.
  • 1.75 teaspoons baking powder Leavening agent for the cupcakes.
  • 0.25 teaspoons salt Balances the sweetness.
Frosting Ingredients
  • 8 oz cream cheese, softened Can substitute Greek yogurt for a lighter option.
  • 0.25 cups powdered sugar Adjust for sweetness preference.
  • 0.5 cups pureed strawberries Fresh or frozen can be used.
  • 1 teaspoon vanilla extract Enhances the frosting flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your cupcake tray with paper liners.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry mixture to the creamed butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
  6. Spoon the batter into your prepared cupcake liners, filling them about two-thirds full.
Baking
  1. Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove from oven and let them cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Making the Frosting
  1. In a mixing bowl, beat the softened cream cheese, powdered sugar, strawberry puree, and vanilla extract together until smooth and creamy.
  2. Once the cupcakes are completely cool, frost them with the strawberry cream cheese frosting.

Notes

Store the cupcakes in an airtight container in the fridge for up to 5 days. They freeze well for about 3 months if wrapped properly.