Cream Cheese Cupcakes
Updated: Aug 2, 2020
This recipe makes soft vanilla cupcakes with a delicious and sweet creem cheese frosting. Get your piping bags ready!
This recipe makes 15 vanilla cupcakes with cream cheese frosting and I promise you it is very easy to make! The cake is super soft and puffy, and the cream cheese is almost like ice cream! Do check out the tips below to make sure you have your ingredients ready before starting off with the recipe.
Video Tutorial for Cream Cheese Cupcakes Recipe
Secret to Soft and Puffy Cupcakes
For me the ideal cake for any sort of cupcakes is very soft, easy to swallow and puffy. To get that texture in your cupcakes the secret is having the ingredients at room temperature. The butter should be very soft, almost liquidy, but not melted. Eggs also need to be at room temperature, cracked into a separate container before adding into the mixture. You should always sift the flour to avoid any lumps, and don't forget the vanilla extract for some yummy flavour.
Stiff and Sweet Cream Cheese Frosting
The most common problem experienced with cupcake frostings is that it doesn't stay stiff and tall. Sometimes it gets too liquidy and spreads too much, looks very much different than a frosting should do. To avoid this there are a few steps to follow which I will share with you.
First and most important of all you need the ingredients at +4 C, that is right out of the fridge. It is hard to work with cold butter but you can cut it into smaller cubes to make it easier to beat.
Secondly, you need to be generous with the powdered sugar, otherwise your frosting will become a sweetened cream cheese spread.
Lastly, chilling the cream cheese frosting in the fridge for a few hours always helps to have it more stiff and solid.
Ingredients for Cream Cheese Cupcakes
For the Cake
130 g softened butter at room temperature
300 g powdered sugar
2 medium sized eggs at room temperature
300 g flour
250 ml kefir
10 g baking powder
7-8 drops of vanilla essence
1/8 tsp salt
For Cream Cheese Frosting
170 g cream cheese, cold
150 g butter, cold
500 g powdered sugar
Sprinkles for decoration (optional)
Baking Instructions for Cream Cheese Cupcakes
Instructions for the Cake
Pre-heat the oven to 170 C.
Using a handheld mixer or a stand mixer with the whisk attachment, beat 130 g softened butter and 300 g powdered sugar.
Add 2 medium sized eggs at room temperature, one at a time, continue to beat for an additional 2 minutes at medium-high speed.
Remove the whisk attachment and sift 300 g flour into the batter, along with 10 g baking powder and 1/8 tsp salt.
Add 250 ml kefir and 7-8 drops of vanilla extract. You can also use vanilla beans paste as well.
Switch to the paddle attachment and beat the batter for 3 to 5 minutes until you get an even consistency.
Using an icecream scoop or a table spoon, scoop the batter into the cupcake baking cups of the tray. Fill the cups up to 3/4 of each.
Bake at 170 C for 25 minutes, remove when a toothpick entered into the center comes out clean.
Instructions for Cream Cheese Frosting
Bring the ingredients to 4 C.
Chop 150 g butter into smaller cubes and beat with a hand-held or a stand mixer with the paddle attachment.
Add 170 g cream cheese and continue to beat for 3 more minutes.
Slowly and gradually add 500 g powdered sugar while continuing to beat the mixture. When all the sugar is added, beat for an additional 3 minutes at medium speed.
Put the cream cheese frosting in an air-tight container and chill in the fridge for a few hours. Chill it overnight for the best results.
Pour the cream cheese frosting into a piping bag and use a tip of your preference. Make sure not to overfill the piping bag.
Starting from the outside of the cupcakes and slowly going to the center, draw circles while squeezing the bag. Repeat for each cupcake.
Decorate the frosting with sprinkles of your preference or leave it as it is, and you are ready to serve!
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