Basic Vanilla Cupcakes With Vanilla Cream Cheese Ic

Name: Basic Vanilla Cupcakes With Vanilla Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; 1 cup Vegetable Shortening; 1-3/4 cup Sugar; 2-1/2 cups Cake Flour; 1-1/4 teaspoon Salt; 2 whole Large Eggs; 1 cup Buttermilk; 2-1/2 teaspoons Vanilla Extract (or The Caviar From 1 Vanilla Bean); 1 teaspoon Baking Soda; 1-1/2 teaspoon Vinegar; Icing; 1 stick Butter, Softened; 1 package (8 Ounce) Cream Cheese, Softened; 4 cups Sifted Powdered Sugar (more If Needed); 1/4 teaspoons Salt; 3 teaspoons Vanilla Extract (or The Caviar From 1 Vanilla Bean)

Servings: persons

CUPCAKES
1 cup Vegetable Shortening
1-3/4 cup Sugar
2-1/2 cups Cake Flour
1-1/4 teaspoon Salt
2 whole Large Eggs
1 cup Buttermilk
2-1/2 teaspoons Vanilla Extract (or The Caviar From 1 Vanilla Bean)
1 teaspoon Baking Soda
1-1/2 teaspoon Vinegar
Icing
1 stick Butter, Softened
1 package (8 Ounce) Cream Cheese, Softened
4 cups Sifted Powdered Sugar (more If Needed)
1/4 teaspoons Salt
3 teaspoons Vanilla Extract (or The Caviar From 1 Vanilla Bean)

1
Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liner papers.
2
Cream shortening and sugar until fluffy. Set aside.
3
Sift together flour and salt. Set aside.
4
Mix eggs, buttermilk, vanilla, baking soda, and vinegar in a separate bowl.
5
Alternate adding flour mixture and buttermilk mixture to the shortening mixture, mixing after each addition. Mix until totally combined.
6
Pour batter into cupcake liners. Bake for 17 to 20 minutes, or until just done. Remove from oven, then remove cupcakes from pan and let cool completely. Ice when cooled and decorate with sugar sprinkles, berries, candied ginger, etc.
7
ICING
8
Mix all ingredients in a mixing bowl until totally combined. Ice cooled cupcakes.

1754

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CUPCAKES, 1 cup Vegetable Shortening, 1-3/4 cup Sugar, 2-1/2 cups Cake Flour, and more.

Yes, Basic Vanilla Cupcakes With Vanilla Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Basic Vanilla Cupcakes With Vanilla Cream Cheese Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions