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Shweta in the Kitchen

Vanilla Cupcake with Cream Cheese Frosting – Eggless

Published: Modified By 42 Comments

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After my Banana Chocolate chip Muffins recipe, 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!!
Vanilla Cupcake with Cream Cheese Frosting - Eggless
 
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A delicious, melt in mouth treat of spongy base topped with creamy frosting.
Author:
Recipe type: Snack, Dessert
Cuisine: American
Serves: 12 cupcakes
Ingredients
For cupcakes:
  • ½ cup of milk at room temperature
  • ½ cup of condensed milk at room temperature
  • ½ cup butter at room temperature
  • 2-3 tbsp of sugar
  • 1 tsp vinegar
  • 1 tsp vanilla essence
  • 1 to 1& ¼ cup of all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp of sour cream
  • cupcake liners
  • cupcake/muffin pan
For Cream cheese frosting:
  • ½ cup butter (1 stick)
  • 8 oz cream cheese
  • 3-4 cups of confectioner’s sugar
  • 1 tsp vanilla extract
  • Decorative bags/Piping cone (I've used the plastic disposable decorative bags)
Instructions
To make Cupcakes:
  1. In a large bowl whisk together butter & condensed milk.
  2. Next add milk, sugar, vanilla extract, vinegar & sour-cream & whisk again
  3. 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.
  4. 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.
  5. Bake in pre-heated oven for 10-15 mins or till completely done.
  6. 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:
  1. In a bowl combine the cheese & butter till soft & fluffy.
  2. Then add the sugar, one cup at a time & keep stirring till all is well combined.
  3. When you are finished adding the sugar add the vanilla extract & mix. That's it our cream cheese frosting is ready.
  4. 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.
  5. Decorate with some colored sprinkles if you like.

Step by Step Method:

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 3/4 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.

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

Happy Baking!!
Shweta

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Comments

  11. Kathleen Richardson

    Great idea for a simple cupcake, especially for those who don't eat eggs, Shweta.

    "1/2 cup of milk at room temperature" — in our supermarkets, there is a choice of 4% milk (full fat), 2% (reduced fat) or skim (fat-free). What do you recommend?

    Reply

  40. Ann

    Hey Tejal you can replace sour cream with plain thick yoghurt even better if u can hang your regular yoghurt in a muslin cloth overnight and after all the water is drained…..u can use it in place of sour cream equal to the quantity in the recipe.

    Reply

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