Vanilla Cupcakes with Cream
Beautiful, fluffy, appetizing - a celebration every day! Vanilla Cupcakes with Cream are easy to make - a basic recipe for beginner bakers. They’re perfect for any dessert table, as an addition or even a cake alternative. You can experiment with the cream for new flavors every time!
Updated : 24 October, 2025
Easy
About 45 min.
Ingredients
Batter
80 grams
Butter
100 grams
Sugar
1 teaspoon
Vanilla sugar
2
Eggs
150 grams
Wheat flour
50 milliliters
Milk
1 teaspoon
Baking powder
to taste
Salt
Cream
150 grams
Butter
400 grams
Cream cheese
100 grams
Powdered sugar
1 grams
Food coloring
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the batter. Choose high-quality butter. Remove it from the fridge beforehand so it softens completely. You can replace vanilla sugar with vanilla powder, but only use a small pinch - it’s very concentrated.
Step 2
Place the softened butter into a bowl and add sugar. Start beating with a mixer, then add vanilla sugar. Beat until light and fluffy, about 3 minutes (don’t overmix or the butter may separate).
Step 3
While mixing, add eggs one at a time, mixing well after each.
Step 4
Beat until the mixture is completely smooth and uniform.
Step 5
Sift the flour, add baking powder and a pinch of salt (it enhances sweetness). Mix well. Add half of the dry ingredients to the butter mixture and blend.
Step 6
Pour in milk and mix again.
Step 7
Add the remaining flour and mix until smooth.
Step 8
Prepare cupcake molds (silicone, metal, or thick paper). Line with paper cups if desired. Fill each with about 1 tablespoon of batter - makes around 10 cupcakes (1.75-inch molds).
Step 9
Preheat the oven to 340°F (170°C), bake for 20-30 minutes (mine took 25 minutes). Cupcakes will rise and turn golden. Remove and cool completely before frosting.
Step 10
To make the cream: use cream cheese and butter. Both should be soft and room temperature. Add food coloring if you want colored frosting.
Step 11
Place softened butter in a bowl, add powdered sugar (not granulated). Beat with a mixer for 3 minutes until fluffy.
Step 12
Add cream cheese to the butter.
Step 13
Beat until completely smooth. Chill the cream for 30 minutes to stabilize (don’t overchill).
Step 14
Separate a small portion, add food coloring (I used red gel), and mix until smooth.
Step 15
Spread the colored cream along the piping bag’s inner walls, then fill the center with white cream for a nice gradient effect.
Step 16
Pipe the cream onto fully cooled cupcakes using a star tip. You can vary the nozzle shapes and colors.
Step 17
Decorate with berries and mint leaves if desired. Serve and enjoy!