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Vanilla Cupcakes with Vanilla Bean Cream Cheese Icing

Prep Time 30 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour 20 minutes
Servings 18

Ingredients

  • 2 cups cake flour 240 g
  • 1 teaspoons baking powder 5 ml
  • 1/2 teaspoon baking soda 2.5 ml
  • 1/2 teaspoon salt 2.5 ml
  • 85 g coconut oil room temperature
  • 85 g butter room temperature 1.5 sticks
  • 1 3/4 cups granulated sugar 250 g
  • 4 egg whites
  • 1 Tablespoon vanilla bean paste
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
  • 1/2 teaspoon almond extract optional adds almond flavor if you don't enjoy this leave it out
  • 1 cups buttermilk 240 ml

Cream Cheese Icing:

  • 2 stick butter 226 g or 1 cup
  • 1 stick cream cheese 450 g or 2 cups
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract optional
  • 2 tablespoons vanilla bean paste or 1 teaspoon vanilla
  • 6-8 cups powdered sugar

Instructions

  • Preheat the oven to 350°F (180°C). Line 18 cupcake wells with cupcake liners
  • In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
  • In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
    Creaming butter and sugar for Vanilla cupcakes
  • With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
    Vanilla cupcakes
  • Add in the extracts and mix until well combined
  • Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
    Vanilla cupcakes
  • Divide the batter evenly into 18 cupcake wells
    Vanilla cupcakes
  • Bake for 20-25 minutes or until a toothpick comes out clean

Icing:

  • In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
  • Add salt, almond extract, and vanilla. Whip until combined
  • On low speed, add the powder sugar 1 cup at a time
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
  • Pipe or scoop the icing evenly onto the 18 cupcakes

Notes

This recipe was adapted from Bravetart. You can buy her wonderful cookbook here