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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.
Ingredients
For cupcakes:
- ½ cup milk at room temperature
- ½ cup condensed milk at room temperature
- ½ cup butter at room temperature
- 2-3 tablespoon sugar
- 1 teaspoon vinegar
- 1 teaspoon vanilla essence
- 1¼ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon 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 teaspoon vanilla extract
- Decorative bags/Piping cone I've used the plastic disposable decorative bags
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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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