Scratch Vanilla Cupcakes with Cream Cheese Frosting Recipe

Are you ready to bake the perfect vanilla cupcakes from scratch? Try this simple recipe for moist, scratch vanilla cupcakes topped with creamy cream cheese frosting.

This easy vanilla cupcake recipe is ideal for any occasion and is guaranteed to produce soft, moist, and fluffy cupcakes with a delicious homemade cream cheese frosting piled high on top. Learn how to make these simple, classic cupcakes that are bound to impress with their rich vanilla flavor and creamy frosting.

What Makes These the Perfect Vanilla Cupcakes?

These vanilla cupcakes are fluffy, moist, and incredibly easy to make with basic ingredients. From birthday parties to afternoon treats, this recipe is a foolproof favorite. The cupcakes have the ideal balance of sweetness, a hint of vanilla bean flavor, and a soft, tender crumb that pairs perfectly with the tangy cream cheese frosting.

The cupcakes are delicious by themselves but the cream cheese frosting makes this recipe even better in my opinion. Much like this pumpkin roll with cream cheese frosting and these soft pumpkin cookies with cream cheese frosting.

Cream cheese rules and when you try this cupcake frosting, you’ll see why.

Scratch Vanilla Cupcakes Ingredients

For this vanilla cupcake recipe, you’ll need the following ingredients, most of which you likely already have in your pantry:

Scratch Vanilla Cupcakes

• 2 1/2 cups all-purpose flour
• 1 tablespoon salt
• 1 3/4 cups sugar
• 3 teaspoons baking powder
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 1/2 tablespoons vanilla extract (or substitute with vanilla bean paste for a stronger flavor)
• 2 large eggs
• 3/4 cup water

Cream Cheese Frosting

• 1 stick (1/2 cup) unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 1/2 cups powdered sugar
• 2 teaspoons vanilla extract

Step-by-Step Instructions for Making Vanilla Cupcakes

1. Prepare the Cupcake Batter

To start, preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. Using a stand mixer with a paddle attachment, combine the dry ingredients: all-purpose flour, salt, sugar, and baking powder in a large mixing bowl. If you don’t have a stand mixer, you can mix by hand with a spoon.

2. Mix Wet Ingredients

In a separate bowl, whisk together milk, vegetable oil, vanilla extract, and eggs until fully combined. Gradually add this mixture to the dry ingredients, and pour in the water last. The batter should be smooth and thin, so take care when pouring it into the liners.

3. Bake

Pour the batter into the cupcake liners, filling each one about 3/4 full to allow room for rising. Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Total cook time may vary depending on your oven, but keep an eye on these to avoid over-baking.

Tips for Perfect Vanilla Cupcakes

Use Room Temperature Ingredients:

Allow the eggs, butter, and cream cheese to come to room temperature before starting. This helps create a smooth batter, resulting in fluffier cupcakes.

Don’t Overmix:

Once you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to dense cupcakes.

Measure Accurately:

For baking, it’s essential to measure your flour and sugar accurately, as too much or too little can alter the texture.

Cream Cheese Frosting: The Perfect Finish

These homemade vanilla cupcakes are elevated with a creamy, smooth cream cheese frosting. Here’s how to make it:

1. Whip the Ingredients

In a mixing bowl, combine softened butter and cream cheese. Beat until smooth, using a stand mixer or hand mixer.

2. Add Powdered Sugar and Vanilla Extract

Gradually add the powdered sugar, 1 cup at a time, until fully incorporated. Add the vanilla extract, and continue to beat until the frosting is light and fluffy. This cream cheese frosting is just the right consistency for piling high on 24 cupcakes.

3. Frost the Cupcakes

Once the cupcakes have cooled completely, generously spread or pipe the frosting on top. If you’re feeling fancy, you can garnish with sprinkles or a vanilla bean for an extra touch!

Frequently Asked Questions (FAQs)

Can I Use Vanilla Bean Paste Instead of Vanilla Extract?

Yes! Vanilla bean paste adds an extra depth of vanilla flavor and those beautiful vanilla bean flecks, making these perfect vanilla cupcakes even more luxurious.

How Do I Store These Cupcakes?

Store your vanilla cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. The cream cheese frosting will stay fresh, but if refrigerating, let the cupcakes come to room temperature before serving for the best texture.

What Makes These the Perfect Vanilla Cupcakes?

The combination of ingredients in this recipe creates the ideal balance of moisture, flavor, and texture. Using baking powder helps the cupcakes rise, while the vanilla and sugar create a deliciously sweet and aromatic cake that’s perfect for any celebration.

These scratch vanilla cupcakes with cream cheese frosting are simple, yet truly satisfying. The rich vanilla flavor paired with a soft, fluffy texture makes them a versatile treat for any occasion. Whether you’re baking for a birthday, a holiday, or just because, this recipe will guide you in creating a batch of truly delightful, from-scratch vanilla cupcakes.

Can I Make These Cupcakes Ahead?

Absolutely! You can make the cupcakes the day before and frost them on the day of serving. This recipe also freezes well if you’d like to prepare them even further in advance.

Get ready to impress your friends and family with these perfect vanilla cupcakes!

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Scratch Vanilla Cupcakes with Cream Cheese Frosting

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Ingredients

• 2 1/2 cups of All-Purpose Flour
• 1 Tablespoon of Salt
• 1 and 3/4 Cups of Sugar
• 3 Teaspoons of Baking Powder
• 1 Cup of Milk
• 1/2 Cups of Vegetable Oil
• 1 and a 1/2 Tablespoons Vanilla Extract
• 2 Eggs
• 3/4 Cup of Water
• Cream Cheese Frosting
• 1 Stick of Butter
• 8 Ounces of Cream Cheese
• 3 1/2 Cups of Powdered Sugar
• 2 Teaspoons of Vanilla Extract

Instructions

In a mixer using the paddle attachment, mix all of the dry ingredients together. If you don't have a mixer, you can use a spoon to mix everything together, it will just take more effort. Add in the wet ingredients and then mix all of the wet and dry ingredients together. The batter will be pretty thin and care should be taken when pouring it into cupcake liners. Fill each liner about 3/4 full and bake in a preheated oven for about 15-17 minutes. Insert a toothpick into the center of the cupcake and when it comes out clean, the cupcakes are done.
Allow cooling while whipping up the frosting.
Mix softened cream cheese and butter then add in powdered sugar and vanilla until well combined. Gob the frosting onto the cupcakes without worrying about running out, there is plenty to pile it high on 24 cupcakes.
Serve and enjoy.