Vanilla cupcakes with cream cheese icing

8 servings
15 min
20 min
Versatile Vanilla cupcakes with cream cheese icing


Number of serving: 8
170 g Flour

225 g Sugar

1 1/2 t baking powder

A pinch salt

225g butter (unsalted)

2 eggs (large)

1/2 cup whole milk

1/2 teaspoon pure vanilla extract

For cream Cheese Frosting :

90g Butter

125g Confectioners Sugar

1 T golden syrup

400g Cream Cheese

1 t Vanilla


  • Preheat oven to 180 C degrees.
    Line cupcake pans with paper liners; set aside.
  • In the bowl of an electric mixer fitted combine flours, sugar, baking powder, and salt; mix on low speed until combined.
    Add butter, mixing until just coated with flour.
  • In a large glass measuring cup, whisk together eggs, milk, and vanilla
    With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat.
  • Divide batter evenly among liners, filling about 2/3 full. Bake, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
    Transfer to a wire rack to cool completely.
  • Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
  • Cream Cheese Icing
    In the bowl of an electric mixer , beat butter,sugar and golden syrup until mixture is lightened in colour and fluffy in texture.
  • Add cream cheese and vanilla and mix well.Do not over beat as cream cheese tends to split.


Is it plain or self raising flour you used please


Plain flour

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