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Vanilla Cupcakes

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Ingredients
  

Vanilla Cupcakes

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/3 cup whole milk room temperature
  • 3 Tbsp nonfat yogurt
  • 1 tsp pure vanilla extract
  • 1/2 cup unsalted butter room temperature, softened
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 2 large eggs room temperature

Quick Cream Cheese Frosting

  • 1 cup unsalted butter room temperature, softened
  • 4 oz cream cheese room temperature
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • pinch of salt

Instructions
 

Vanilla Cupcakes

  • Preheat oven to 350 degrees F. Prepare muffin tin with 12 cupcake liners. Set aside.
  • In a small bowl, whisk together flour, baking powder, and salt. In another bowl, mix together milk, yogurt, and vanilla. Set both bowls aside.
  • In the bowl of a stand mixer with a paddle attachment, cream together butter and sugars. Add eggs one a time, making sure first egg is incorporated before adding second egg.
  • Scrape down bowl. Add half of dry mixture. Continue to mix and stream in half of wet mixture. Add remaining dry mixture, followed by remaining wet mixture. Mix until there are no more streaks of dry mixture.
  • Divide batter evenly between prepared muffin tin (about 1/4-1/3 cup of batter per muffin). Bake for 18-20 minutes until toothpick inserted in center of cake comes out clean, or until cake lightly springs back when touched. Rotate pan halfway through baking. Let cupcakes cool in tin for 5 minutes before transferring to wire racks to cool to room temperature.

Quick Cream Cheese Frosting

  • In a large bowl, cream together butter and cream cheese using a hand mixer. Alternatively use a stand mixer with a paddle attachment.
  • Add sifted powdered sugar in three additions. Mix until smooth. Add pinch of salt and vanilla extract. Continue to mix until fluffy and smooth.
  • Transfer to piping bag or use a mini offset spatula to decorate cooled cupcakes.