Vanilla Cupcakes with Lemon Cream Cheese Frosting
Homemade Vanilla Cupcakes with Lemon Cream Cheese Frosting are so full of bright sunny flavors! Whip up this easy recipe to add a little sunshine to your day. Deliciously tender vanilla cupcakes pair perfectly with the lemon cream cheese frosting.
Servings 12
Ingredients
For the cupcakes
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ⅓ cups (173 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) buttermilk
For the frosting
- 8 ounces (226 g) cream cheese, softened
- ¼ cup (56 g) unsalted butter, softened
- 3 cups (360 g) confectioners’ sugar, sifted
- ¼ cup (56 g) lemon curd, at room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Make the cupcakes
- Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the butter and sugar on medium speed until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Then, beat in the vanilla.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternating with the buttermilk. Begin and end with flour mixture. Mix until well blended.
- Divide the batter evenly among the muffin cups and bake for 18-20 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes then transfer to a wire rack to cool completely before frosting.
Make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
- Add the sugar, lemon curd, vanilla, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for 2 minutes.