Vanilla Cupcakes with Cream Cheese Frosting

Elegant cupcakes with a delightful aroma and taste of creamy vanilla.

  • Yield: 12 cupcakes
  • Prep Time: 1 hr 30 min
  • Cook Time: 20 min

Ingredients

Cupcake Batter
113g (1/2 cup) butter, unsalted, room temp.
160g (3/4 cup + 1 tablespoon) sugar
59g (1/4 cup + 2 tablespoons) corn starch
7g (1 1/2 teaspoons) baking powder
3g (1/2 teaspoon) baking soda
3g (1/2 teaspoon) sea salt, fine
64g (1/4 cup) heavy cream
58g (1/4 cup) sour cream
9g (2 teaspoons) vanilla extract (the higher the quality, the better!)
2 eggs, room temp.
Cream Cheese Frosting
113g (1/2 cup) cream cheese, room temp.
57g (1/4 cup) butter, unsalted, room temp.
5g (1 teaspoon) vanilla extract
227g (1 1/2 cups + 1/3 cup) powdered sugar
Pinch of salt

Instructions

Vanilla Cupcake Batter

  1. Preheat the oven to 350F and prepare your cupcake pan by adding cupcake liners.
  2. In the bowl of a stand mixer equipped with the paddle attachment, measure and add the butter and sugar.
  3. In a separate bowl, sift together the Caputo "00" Chef's Flour, corn starch, baking powder, baking soda, and salt.
  4. In another bowl, measure and combine the heavy cream, sour cream, and vanilla.
  5. Turn the stand mixer on to speed 2 and cream the butter and sugar together for about 3-4 minutes, stopping the mixer after 1 minute to scrape the sides and the bottom with a spatula.
  6. Add the eggs and mix on speed 1 for 2-3 minutes until emulsified, stopping the mixer after 1 minute to scrape the sides and the bottom with a spatula.
  7. Add about half of the dry ingredients and mix on speed 1 until just combined - about 30 seconds.
  8. Add the milk, sour cream, and vanilla extract and mix on speed 1 until just combined - about 30 seconds.
  9. Add the remaining dry ingredients and mix until fully combined - about 30-45 seconds.
  10. Remove the bowl from the mixer and scrape any batter off of the paddle.
  11. Using a 2oz scoop or spoon, portion approx. 57g (2oz) of batter into each cupcake liner (the batter does not need to be perfectly even as it will even out in the oven).
  12. Place the cupcakes in the center of the pre-heated oven at 350F.
  13. Bake for 20-23 minutes until done. Check for doneness by inserting a clean, dry toothpick, which will come out clean when the cupcakes have baked.
  14. Let the cupcakes cool in the pan to room temperature, approximately 30-60 minutes, before frosting.

Cream Cheese Frosting

  1. Place all frosting ingredients in the bowl of a stand mixer fitted with the paddle attachment.
  2. Mix on low speed until the ingredients come together, about 1 minute.
  3. Increase the mixer speed to 2 or 3 and mix until the frosting is smooth, creamy, and slightly airy - about 2 minutes.
  4. Frost the cupcakes using a piping bag or spatula.
  5. Apply any optional finishing touches, such as candy sprinkles or colored sugar.

Products Used In The Recipe

Recommended Recipes

About the Chef



Meet Chef Jesse Dodson

Chef Jesse Dodson

Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.

“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”

Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.

Learn more about Jesse's recipe consulting on his website below.