Mini Cream Cheese Vanilla Bean Cupcakes With Vanilla Buttercream Recipe

Name: Mini Cream Cheese Vanilla Bean Cupcakes With Vanilla Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 4 ounces, weight Cream Cheese, Softened; 1/2 cups Coconut Oil (See Note); 2 cups Granulated Sugar; 4 whole Eggs; 1 whole Vanilla Bean OR 2 Teaspoons Vanilla Extract; 2-3/4 cups All-purpose Flour; 1-1/4 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 cup Vanilla Flavored Almond Milk (or Just Plain Milk); FOR THE BUTTERCREAM:; 1 cup Butter, Softened; 4 cups Powdered Sugar; 2 teaspoons Vanilla Extract; 4 Tablespoons Vanilla Flavored Almond Milk (or Just Plain Milk); Sprinkles, For Garnish (optional)

Servings: persons

FOR THE CUPCAKES:
4 ounces, weight Cream Cheese, Softened
1/2 cups Coconut Oil (See Note)
2 cups Granulated Sugar
4 whole Eggs
1 whole Vanilla Bean OR 2 Teaspoons Vanilla Extract
2-3/4 cups All-purpose Flour
1-1/4 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Vanilla Flavored Almond Milk (or Just Plain Milk)
FOR THE BUTTERCREAM:
1 cup Butter, Softened
4 cups Powdered Sugar
2 teaspoons Vanilla Extract
4 Tablespoons Vanilla Flavored Almond Milk (or Just Plain Milk)
Sprinkles, For Garnish (optional)

1
Preheat oven to 350u00b0F. Line 60 mini muffin tins with paper liners and set aside.
2
In a large bowl, whip cream cheese with coconut oil until smooth. Stir in sugar and whip until well incorporated. Add in eggs, 1 at a time, and vanilla bean caviar. Scrape sides of bowl and mix again. In a small bowl, combine all dry ingredients. Alternate stirring in dry ingredients with the almond vanilla milk. Scrape sides and mix again briefly. Be sure to not over mix.
3
Spoon into prepared pans. Reduce oven temperature to 325u00b0F and bake 12-15 minutes, rotating halfway through cooking. Watch them carefully! They don't take long to bake. Remove from oven and cool completely.
4
For the frosting, mix butter, powdered sugar and vanilla together. With the hand or stand mixer on low, stream in the almond vanilla milk until the buttercream starts to come together and get thick and creamy. Scrape the sides of the bowl and whip again.
5
Frost the cupcakes with a knife or use a large tipped frosting bag and top with sprinkles. Store in airtight containers until ready to serve.

2258

kcal

Calories

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 4 ounces, weight Cream Cheese, Softened, 1/2 cups Coconut Oil (See Note), 2 cups Granulated Sugar, and more.

Yes, Mini Cream Cheese Vanilla Bean Cupcakes With Vanilla Buttercream 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.

Mini Cream Cheese Vanilla Bean Cupcakes With Vanilla Buttercream

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