The texture of these cupcakes is incredibly light, fluffy, and melt-in-your-mouth, they can be enjoyed plain or topped with a sweet frosting. Start by preheating the oven to 350°F and the rack in the centre of the oven and line a cupcake/muffin pan with cupcake liners. In a medium bowl, whisk together all-purpose flour, baking powder, and salt and set the flour mix aside. In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes or until thick and fluffy, scraping down the bowl as needed to make sure they are well blended.

Add room temperature eggs one at a time, beating well with each addition then scrape down the bowl so that the mixture is smooth and well combined. Once the eggs are mixed add in vanilla extract and beat to combine. Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition.

Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full using an ice cream scoop. Transfer it to the centre of a preheated oven and bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the centre comes out clean. Let them cool completely before frosting them in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

To make the frosting pour cold heavy cream in a large mixing bowl and beat on high speed for about 1 ½ to 2 minutes or until the cream is whipped fluffy and spreadable. In another bowl beat together softened creamed cheese and powdered sugar start with low speed to medium-high speed for about 2 minutes scraping down the bowl as needed to make the mixture light and creamy.

Next blend into the mixture vanilla extract, to finish the off the frosting fold your whipped cream into the creamed cheese mixture use a spatula to fold gently until the frosting is well combined, even in colour and texture. Transfer it into a pastry bag fitted with a piping tip using a spatula. Once the cupcakes are completely cooled to room temperature frost the cupcakes. You can eat them immediately or save them in the fridge for later consumption. You can add sprinkles on top of the frosting.

Ingredients;

  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup buttermilk

Instructions;

  1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
  2. In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
  3. In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
  4. Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
  5. Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition.
  6. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
  7. Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the centre comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.