Description
Moist vanilla cupcakes with tangy cream cheese frosting, balanced by aromatic vanilla and buttermilk. A soft crumb and creamy texture make these American desserts perfect for any occasion.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1 cup buttermilk
2 tbsp vanilla bean paste (or vanilla extract)
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup confectioners’ sugar, sifted
1/2 cup heavy whipping cream
4 large eggs, room temperature
Instructions
Preheat oven to 350°F (175°C). Line 18-cup muffin tin with paper liners
Cream butter and brown sugar until light and fluffy (3-4 minutes)
Add buttermilk, vanilla, and eggs, one at a time, mixing thoroughly
Whisk flour, baking powder, and salt in separate bowl
Fold dry ingredients into wet until just combined (2-3 scoops)
Divide batter among cups, 2/3 full
Bake 18-20 minutes, rotating tins halfway
Cool completely (1 hour) on wire rack
Beat softened butter and cream cheese until smooth (2 minutes low speed, 1 minute high)
Gradually add confectioners’ sugar alternating with heavy cream
Add vanilla and salt. Frost cooled cupcakes
Notes
Use digital scale for precise flour measurement
Substitute buttermilk with 1 cup milk + 1 tbsp lemon juice
Cultured butter enhances flavor
Avoid overmixing batter to prevent dense texture
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American