Vanilla Cupcakes with Cream Cheese Frosting
These Vanilla Cupcakes with Cream Cheese Frosting are soft, fluffy, and packed with rich vanilla flavor. The creamy, slightly tangy cream cheese frosting adds the perfect balance of sweetness. Whether you’re celebrating a birthday, special occasion, or just treating yourself to a classic dessert, this is the go-to recipe for cream cheese frosted cupcakes!
Why You’ll Love these Cupcakes
✔ Perfectly Moist & Fluffy – Thanks to a blend of all-purpose and cake flour.
✔ Balanced Sweetness – The vanilla bean adds depth, while the cream cheese frosting gives a slight tang.
✔ Great for Any Occasion – Whether it’s a birthday, holiday, or a random Tuesday, these cupcakes never disappoint.
✔ Easy to Customize – Swap the frosting, add sprinkles, or fill them with lemon curd for a fun twist!
About these Vanilla Cupcakes with Cream Cheese Frosting
Someone in our house had a birthday last week—Logan turned eight years old! And, of course, birthdays call for cupcakes. When I asked what flavor he wanted, he quickly answered, “Vanilla Cupcakes!” No surprise there—vanilla has always been his favorite.
To celebrate, we made a batch of Vanilla Cupcakes with Cream Cheese Frosting using my Sour Cream Cupcakes as a starting point, but this time, I switched things up by frosting them with Vanilla Bean Cream Cheese Frosting.
It was the perfect combination—light, fluffy cupcakes topped with smooth, creamy frosting. Logan was thrilled, and honestly, I think these cream cheese frosted vanilla cupcakes will become a new birthday tradition in our house!
★★★★★
5 Star Review
“The best vanilla cake recipe I’ve come across! I’ve made as cupcakes, but today I needed to make actual cakes. The recipe will fill two 8×8 disposable pans. I used pans with higher sides, as I think the shorter-sided ones would overflow. I’ve also subbed vanilla or plain Greek yogurt for the sour cream. Upon putting them in the oven, I lowered the temp to 350. I think total bake time was around 30 mins. Topped one with roasted strawberry cream cheese icing and the other with chocolate ganache. Thank you for a fabulous recipe!”
Ingredients for Vanilla Cupcakes with Cream Cheese Frosting
Before you start baking, here’s a quick look at what you’ll need. You probably have most of these in your pantry, but this will help you double-check your grocery list! Scroll to the bottom of this post for the full ingredient list and printable recipe card.
For the Cupcakes:
- all-purpose flour
- cake flour
- baking powder
- baking soda
- kosher salt
- unsalted butter
- granulated sugar
- sour cream
- milk
- egg whites
- vanilla bean
- vanilla extract
For the Cream Cheese Frosting:
- powdered sugar
- cream cheese
- butter
- vanilla bean
- milk
- vanilla extract
- fresh lemon juice
Ingredient Notes
- Cake Flour – No cake flour? No problem! Try this easy DIY cake flour substitute to get the same light, tender texture.
- Baking Powder – If you’re out, don’t worry! You can make your own baking powder substitute using cornstarch and baking soda.
- Baking Soda – Need a quick fix? There are several handy baking soda substitutes that work great in a pinch!
How to Make Vanilla Cupcakes with Cream Cheese Frosting
Follow these simple steps to make cream cheese frosting cupcakes from scratch:
Making the Vanilla Cupcakes
- Prepare Your Equipment: Preheat the oven, place racks in the center position, and line muffin tins with cupcake liners and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together both flours, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, sour cream, and egg whites until smooth.
- Cream Butter & Sugar: Beat butter, sugar, and vanilla bean seeds on medium speed for 3 minutes, until light and fluffy. Scrape the bowl as needed.
- Combine Everything: Reduce speed to low. Add vanilla extract and 1/3 of the flour mixture, mixing until just combined. Beat in remaining wet and dry ingredients until fully incorporated.
- Bake: Divide batter evenly into lined muffin tins. Bake until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Make the Cream Cheese Frosting
- Whip the Cream Cheese & Butter: Beat cream cheese, butter, and vanilla bean seeds until fluffy.
- Add Sugar & Liquid: Turn the mixer to low and slowly add powdered sugar, vanilla extract, lemon juice, and milk.
- Adjust Consistency: Mix until smooth. If needed, add extra tablespoons of milk for a thinner frosting or more powdered sugar to thicken.
- Pipe & Decorate: Frost and decorate as desired!
The above is simply a quick summary of this recipe for Vanilla Cupcakes with Cream Cheese Frosting. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making this Recipe
- Need to separate egg whites? No worries! My cream cheese frosted vanilla cupcakes call for egg whites only to keep the cupcakes light and fluffy. Not sure how? Check out my quick step-by-step guide on how to separate eggs for an easy refresher!
- Use room temperature ingredients. Letting butter, eggs, and dairy come to room temp ensures a smooth vanilla cupcake batter and helps your cupcakes bake up light and fluffy. Cold ingredients = uneven mixing! Need a trick? Here’s how to soften butter and how to bring eggs to room temperature.
- Mix just until combined. Overmixing is the fastest way to dense, dry cupcakes—so once that flour is incorporated, put the mixer down and step away!
- Sift your powdered sugar. Trust me, nobody wants lumpy frosting! Sifting helps create that silky-smooth cream cheese frosting that pipes beautifully.
- Adjust frosting consistency as needed. If it’s too runny, add 1 tablespoon of powdered sugar at a time until it thickens. If it’s too thick, mix in 1 teaspoon of heavy cream or milk until your cream cheese frosting is your preferred consistency.
Recipe FAQs
Got questions about how to make cupcakes with cream cheese frosting? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I use salted butter instead of unsalted?
Yes! If you’re using salted butter to make a batch of cupcakes with cream cheese frosting, just skip the added salt in the recipe so the flavor stays balanced.
Can these cupcakes be made ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. If making them more than a day ahead, I recommend freezing them for best freshness.
Can I freeze these cupcakes?
Yes! You can freeze cream cheese frosted cupcakes or freeze the components separately.
I prefer freezing unfrosted cupcakes and storing the frosting separately in a freezer-safe container or bag. When ready to serve, thaw both components and let the frosting come to room temperature before piping.
How should I store leftover cupcakes?
For short-term storage, keep cream cheese frosted cupcakes in an airtight container in the fridge to keep the cream cheese frosting fresh.
For long-term storage, freeze them by flash-freezing them first on a baking sheet. Once the frosting is firm, transfer them to an airtight container to prevent smudging.
Can I use whole eggs instead of just egg whites?
My recipe uses egg whites to keep the cupcakes light and fluffy. If you swap in whole eggs, the texture may be denser and richer. You can try using two whole eggs instead of four egg whites, but results may vary!
Why do my cupcakes sink in the middle?
Sinking cupcakes usually mean the batter was overmixed, the oven door was opened too soon, or they were underbaked.
Katie’s Tip: Make sure to mix just until combined, avoid peeking too early, and check for doneness with a toothpick test before pulling them out.
Try these Vanilla Cupcakes with Cream Cheese Frosting
Next time you’re craving a soft, fluffy, and perfectly sweet cupcake, give these Vanilla Cupcakes with Cream Cheese Frosting a try!
Did you love the light, tender texture and creamy frosting? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me @goodlifeeats with #goodlifeeatsrecipes—I’d love to see your beautifully frosted cream cheese frosting cupcakes!
More Cupcake Recipes
Looking for fun cupcake recipes to try? Check out a few of my favorites below, or visit the recipe index to explore all my cake and cupcake creations!
Vanilla Cupcakes with Chocolate Buttercream and Fresh Raspberry Sauce: A light, fluffy vanilla base paired with rich chocolate buttercream and a tangy, sweet raspberry sauce that bursts with flavor.
Decadent Dark Chocolate Cupcakes: Indulge with these dark chocolate cupcakes, piped with salted caramel buttercream and drizzled in homemade bourbon caramel sauce. They offer a perfect balance of sweet and salty in every bite.
Chocolate Mint Cupcakes: Moist chocolate cupcakes loaded with chunks of Andes mint and topped with a creamy vanilla mint buttercream are perfect for mint chocolate lovers.
Lime Cupcakes with Strawberry Lime Buttercream: Bright and zesty, these lime cupcakes are topped with a delicious strawberry lime buttercream.
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Vanilla Cupcakes with Cream Cheese Frosting
These Vanilla Cupcakes with Cream Cheese Frosting are soft, fluffy, and packed with rich vanilla flavor. The creamy, slightly tangy cream cheese frosting adds the perfect balance of sweetness.
Ingredients
For the Vanilla Bean Sour Cream Cupcakes:
- 1 1/4 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 cup sour cream
- 1/2 cup milk
- 4 large egg whites, room temperature
- seeds scraped from one vanilla bean
- 2 teaspoons pure vanilla extract
For the frosting:
- 6 ounces. cream cheese, at room temperature
- 8 tablespoons softened butter
- seeds scraped from one vanilla bean
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon fresh lemon juice
- 2 1/2 - 4 cups powdered sugar
Instructions
For the Vanilla Bean Cupcakes:
- Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.
In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine. - In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.
- Fit a stand mixer with a paddle attachment, or use a hand mixer (I got a better dome with the hand mixer).
- Add the butter, sugar, and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.
- Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed.
- Beat in half of the sour cream mixture.
- Add the remaining flour mixture and sour cream (alternating additions of each) until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.
- Use a large scoop (about 3 tablespoons), evenly divide the batter between 20-24 lined muffin tins filling each about 2/3 of the way full.
- Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.
For the Vanilla Bean Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, vanilla bean seeds.
- Beat until fluffy. Turn the mixer to low speed and slowly add the powdered sugar 1 cup at a time while continuing to beat. Add as much powdered sugar as you would like until your desired frosting consistency is reached.
- Once well blended, add in the vanilla extract, lemon juice, and milk.
- Mix on low speed until well combined and moist. If desired, an additional 1 to 2 tablespoons of milk until your desired consistency is reached.
- Beat at high speed until frosting is smooth and fluffy.
Notes
Use clear vanilla extract if you want a bright white frosting, otherwise the traditional vanilla extract is just fine.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 356Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 163mgCarbohydrates: 68gFiber: 0gSugar: 57gProtein: 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
A Note for the Birthday Boy
May 2012
Logan, I can’t believe you are eight! Can you? You have grown up so much in the last year. You lost your two front teeth and your smile looks so grown up now with your permanent teeth in full view. I have to admit, I really miss your toothless smile.
I am so proud of how hard you have worked this year. You endured through six weeks of swimming lessons during the summer even though you didn’t really like it and found learning to swim the strokes quite hard. But in the end your hard work paid off! You learned how to swim all by yourself without a life jacket.
You’ve also worked so hard in school. I hear nothing but good things from your teacher and I am amazed at how smart you are. You know things that I don’t even know. Like where certain countries are on the map or the capitals of countries that I haven’t even heard of.
Soccer was your love this fall. I had so much fun taking you to practices and watching you run around with your friends and then cheering you on at the game. You are a great soccer player – and you’ll never let me forget this part: Your team was UNDEFEATED! You had some pretty nice saves yourself, but I was so impressed with how well you learned to work as a team with the rest of your teammates.
You’re current love is Harry Potter and you’re already well past the half way point of book 5. Those are HUGE books! I didn’t read books that big until I was an adult.
On your birthday last week you had your school music program. I loved watching you sing and hearing all of the fun songs that you learned. You had a big smile on your face the whole time and seeing that made me so happy.
You have really accomplished a lot this year, but I wanted to tell you how proud I am of you for the person you are growing up to be. I see you making more mature choices every week. I see you express love and concern for others (even though you still get annoyed at your sister).
I notice when you realize you’ve done something wrong, how you are more often expressing that you are sorry and really meaning it. I love you Logan and even though you’ve been a handful at times, I wouldn’t want any other little boy to be my son. I hope you have a great time being eight!
Vanilla cupcakes where a great idea, Logan! Thanks for sharing them with me on your special day.
Love,
Mama
Vicky says
The best vanilla cake recipe I’ve come across! I’ve made as cupcakes, but today I needed to make actual cakes. The recipe will fill two 8×8 disposable pans. I used pans with higher sides, as I think the shorter-sided ones would overflow. I’ve also subbed vanilla or plain Greek yogurt for the sour cream. Upon putting them in the oven, I lowered the temp to 350. I think total bake time was around 30 mins. Topped one with roasted strawberry cream cheese icing and the other with chocolate ganache. Thank you for a fabulous recipe!
Renee says
Did u use self-rising or non self-rising cake flour?
Katie says
all purpose
Katherine says
Just made this frosting for orange creamsicle cupcakes. It was SOO delicious, but mine was a bit thin, maybe I added too much vanilla extract.
The Ninja Baker says
Congratulations, Logan! Sooo cute and sooo smart! Almost through the 5th Harry Potter book? Woo too! Pretty great. And lucky you that you’ve got such a great mom who bakes such delicious cupcakes. (Vanilla is one of my favorites, too.)
P.s. Congratulations too on learning how to swim well.
Lynna says
Aww, Logan is adorable!! Happy 8th birthday to him! 🙂 Isn`t he lucky to have these cupcakes on his big day!
Kristen says
He has grown so much! Happy birthday, Logan!
Ashley says
Happy Birthday Logan! You are 8? Really??
Allison says
Ok, I just decided that these are the cupcakes I am going to make for Ada’s Birthday on Sunday. What size tip did you use to make the frosting look like that? Frosting is not my forte, but I’m going to give it my best effort.
Katie says
It is the jumbo round tip from this set: http://www.bakeitpretty.com/best-ever-kit-replacement-tip-set/
To get that look I squeezed it straight in the middle until the diameter was close to the cupcake’s and then lifted a little, squeezed a little more, lifted a little more and squeezed again. Just straight up, no clockwise motions. Hope that makes sense!
Allison says
Happy Birthday Logan!!!!! He looks so grown up with his two front teeth now. This post makes me miss you guys even more. Vanilla Bean cupcakes sound delicious!
Katie says
We miss you guys too!
Tasha @ ThatsSoYummy says
Thy grow so fast! He is such a little man, vanilla bean cream cheese frosting = YUM!