Vanilla Cupcake with Cream Cheese Frosting - Eggless

A delicious, melt in mouth treat made of spongy cupcake base topped with creamy frosting.

Here is a my first cupcake recipe - Vanilla Cupcake with Cream Cheese Frosting , a simple & delicious treat. Keeping majority ingredients same as used for my Basic Vanilla Sponge Cake with slight alterations I was able to make these yummy cupcakes.

Simple butter, cream cheese & sugar frosting topped on the cupcakes makes it the most delicious dessert.

Now I always had this question & am sure many of you would have had the same - what is the difference between muffin & cupcake???  After some research & baking some muffins & cupcakes myself I can now differentiate them broadly.

Usually cupcakes are mini cakes i.e. cake batter baked in cupcake pans & meant to be iced or frosted. Also cupcakes are mainly served as dessert & not as breakfast item but hey this is not a hard and fast rule!!

On the other hand, Muffins are usually served as breakfast or snack item & are more like mini bread which can be sweet or savory. Hope this helps!!

How to make Eggless Vanilla Cupcakes with Frosting

To make Cupcakes: 

Preheat oven to 350F. Line your cupcake pan with liners.

In a large bowl whisk together butter & condensed milk. Next add milk, sugar, vanilla extract, vinegar & sour-cream & whisk again

Sift all the dry ingredients together. Now add some flour at a time & whisk. Continue doing this till you have mixed all the flour & you have a lump free batter.

Pour a spoonful or two of the batter into the lined cupcake pan so that its ¾ full. Don't fill till the top as the cupcakes will rise. Bake in pre-heated oven for 10-15 mins or till completely done.

At 12 minutes mark, Insert a toothpick at the center of a cupcake, if it comes out clean that means our cupcakes are done. Transfer them on to a cooling rack & allow to cool completely.

To make Cream Cheese Frosting: 

In a bowl combine the cheese & butter till soft & fluffy. Then add the sugar, one cup at a time & keep stirring till all is well combined.

When you are finished adding the sugar add the vanilla extract & mix. That's it our cream cheese frosting is ready.

Transfer the frosting into the decorative/piping bag & using a circular motion of your hand starting with the outside & moving inside & upwards create a cone line shape on the cupcake using the frosting. Finish off with some colored sprinkles if you like.

That's it our Vanilla Cupcake with Cream Cheese Frosting are ready, Enjoy this delicious treat!!

More cupcake recipes to try: 

RED VELVET CUPCAKES

CHOCOLATE CUPCAKES WITH WHIPPED CREAM FROSTING

CARROT PEANUT BUTTER PUPCAKES (for furry friends)

Hope you enjoy this Vanilla Cupcake with Cream Cheese Frosting!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook Instagram to see what’s cooking in my kitchen!!

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Vanilla Cupcake with Cream Cheese Frosting - Eggless

A delicious, melt in mouth treat made of spongy cupcake base topped with creamy frosting.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Dessert, Snack

Cuisine: American

Servings: 12 cupcakes

Author: Shweta Arora

Ingredients

For cupcakes:

• ▢ ½ cup milk at room temperature
• ▢ ½ cup condensed milk at room temperature
• ▢ ½ cup butter at room temperature
• ▢ 2-3 tbsp sugar
• ▢ 1 tsp vinegar
• ▢ 1 tsp vanilla essence
• ▢ 1¼ cup all purpose flour
• ▢ 1 tsp baking powder
• ▢ ½ tsp baking soda
• ▢ 1 tbsp sour cream
• ▢ cupcake liners
• ▢ cupcake/muffin pan

For Cream cheese frosting:

• ▢ ½ cup butter 1 stick
• ▢ 8 oz cream cheese
• ▢ 3-4 cups confectioner’s sugar
• ▢ 1 tsp vanilla extract
• ▢ Decorative bags/Piping cone I've used the plastic disposable decorative bags

Instructions

To make Cupcakes:

• In a large bowl whisk together butter & condensed milk.
• Next add milk, sugar, vanilla extract, vinegar & sour-cream & whisk again
• Sift all the dry ingredients together. Now add some flour at a time & whisk. Continue doing this till you have mixed all the flour & you have a lump free batter.
• Preheat oven to 350F. Line your cupcake pan with liners. Pour a spoonful or two of the batter into the liners so that its ¾ full. Don't fill till the top as the cupcakes will rise.
• Bake in pre-heated oven for 10-15 mins or till completely done.
• At 12 minutes mark, Insert a toothpick at the center of a cupcake, if it comes out clean that means our cupcakes are done. Transfer them on to a cooling rack & allow to cool completely.

To make Cream Cheese Frosting:

• In a bowl combine the cheese & butter till soft & fluffy.
• Then add the sugar, one cup at a time & keep stirring till all is well combined.
• When you are finished adding the sugar add the vanilla extract & mix. That's it our cream cheese frosting is ready.
• Transfer the frosting into the decorative/piping bag & using a circular motion of your hand starting with the outside & moving inside & upwards create a cone line shape on the cupcake using the frosting.
• Decorate with some colored sprinkles if you like.

Notes

• Ideally don't use butter & cream cheese that is at room temperature as that will make this frosting running.
• If you still end up having a liquidy frosting, refrigerate the frosting for an hour or two to get the perfect consistency frosting.  Or alternately add more sugar if it suits your taste.
• Frost only once your cupcakes have cooled down completely else it will cause the frosting to melt.
• You can store the cupcake in airtight container in the refrigerator for 2-3 days. You can serve them straight from the refrigerator & they are still soft & fluffy.

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Happy Baking!!
Shweta