Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup milk or buttermilk
- 1 teaspoon pure vanilla extract
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- Optional: crushed candy canes or edible glitter for decoration
Instructions
- Preheat the oven to 350°F (175°C) and prepare a cupcake pan with liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and a pinch of salt.
- In another bowl, cream the butter until soft, then gradually add the sugar until light and fluffy.
- Add eggs one at a time, mixing until just combined.
- Add vanilla extract and milk or buttermilk and blend gently.
- Gradually fold in the dry ingredients until just combined.
- Divide the batter into the cupcake liners, filling them about two-thirds full.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat together cream cheese, butter, powdered sugar, and a splash of vanilla until smooth and fluffy, then frost the cooled cupcakes.
Notes
For variations, consider using flaxseed meal or applesauce as egg substitutes, and coconut oil for butter. Store in an airtight container for up to 3 days or freeze without frosting for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian