Ingredients for Very Vanilla Cupcakes With Easy Cream Cheese Frosting
- Cake And Pastry Flour
- All Purpose Flour
- 2 teaspoons baking powder
- Fine Salt
- 2% Low Fat Milk
- Vegetable Oil
- 1 tablespoon vanilla bean paste
- Extra Large Eggs
- 12 tablespoons granulated sugar
- 8 ounces cream cheese (softened)
- Unsalted Butter
- 3 cups powdered sugar
- Milk (as needed for desired frosting consistency)
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How to Make Very Vanilla Cupcakes With Easy Cream Cheese Frosting
- Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- **Very Vanilla Cupcakes:**
- Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a separate bowl, whisk together 1 cup milk, 1/2 cup vegetable oil, and 1 tablespoon vanilla bean paste. Set aside.
- In a clean bowl, beat 4 large egg whites with 6 tablespoons granulated sugar until stiff peaks form.
- In another clean bowl, beat 4 large egg yolks with the remaining 6 tablespoons granulated sugar until pale and doubled in volume.
- Gently fold the whipped egg whites into the yolk mixture.
- Gradually fold the dry ingredients into the egg mixture in two additions, being careful not to overmix.
- Add a spoonful of the batter to the wet ingredients and mix, then gently fold this mixture into the main batter.
- Fill prepared muffin cups ¾ full with batter.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely in the tin before frosting.
- **Easy Cream Cheese Frosting:**
- Beat together 8 ounces cream cheese (softened), 1/2 cup unsalted butter (softened), and a pinch of salt until smooth and fluffy.
- Gradually add 3 cups powdered sugar, 1 cup at a time, on low speed, until fully incorporated.
- Beat in 1 tablespoon vanilla bean paste.
- Add milk, 1 tablespoon at a time, until you reach your desired frosting consistency.
- Frost the cooled cupcakes as desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
84g
Fat
19g
Carbs
8g
