Make these 2 to 3 days in advance for when you actually need them as the flavour and texture gets better the longer you leave them. I’ve made many vanilla cupcake recipes in the past and this is the best one I’ve found so far. The cupcakes have a light and fluffy texture and are not overly sweet.
For the cakes:
- 1¼ cups cake flour or Canadian bleached all-purpose flour
- 1¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar
- 1½ tsp pure vanilla extract
- ½ cup canola oil
- ½ cup buttermilk
For the frosting:
- 1 (8 oz) pkg cream cheese, at room temp
- 1.5 cups powdered sugar
- 1.5 cups cold heavy whipping cream
- ½ tsp vanilla extract
Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
- In a medium bowl, whisk together 1¼ cups cake flour (or Canadian flour), 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
- In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
- Add ¾ cup sugar and continue to beat on medium speed (30 seconds).
- Add vanilla and oil and beat on medium speed (1 minute)
- Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
- Pour batter into a lined muffin pan. Fill to about ½ full.
- Bake for 12 -14 minutes at 350°F. Let them cool in the pan for a couple minutes, then remove.
- Once the cupcakes are cooled to room temp, pipe on the frosting.
For the Frosting
- Whip the cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
- In a second mixing bowl, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in ½ tsp vanilla extract
- Fold the whipped cream into the cream cheese mix. Keep it covered in the fridge until ready to use on these cupcakes.
A note about the flour: all-purpose works, it just does won’t produce a cupcake quite as soft as cake flour or Canadian Flour.