cream cheese cup cake recipe

Written BySheba G Updated On
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The Best cream cheese cup cake recipe

I am thrilled to share my favorite cream cheese cupcake recipe with you all. These cupcakes are a perfect blend of moist cake and creamy cheese frosting. I first tried making them for my son’s birthday and they were a hit with the whole family.

They are not overly sweet, which makes them a great option for an afternoon snack or a light dessert after dinner. Since then, I have made them for various occasions, from family gatherings to potlucks, and they always receive rave reviews. I love that this recipe uses simple ingredients that are easy to find in any local grocery store.

The combination of a light and fluffy cake with a tangy cream cheese frosting is simply irresistible. The cake itself is made with a classic vanilla base, which allows the cream cheese frosting to shine. I like to bake these cupcakes in a muffin tin, which gives them a perfect domed shape.

The cream cheese frosting is made by combining cream cheese, powdered sugar, and a touch of vanilla extract. The frosting is whipped until it is light and fluffy, then spread onto the cooled cupcakes. The cream cheese frosting is the star of the show, and it adds a delightful tanginess that balances out the sweetness of the cake.

These cupcakes are also a great option for those who are looking for a healthier dessert option. They can be made with whole wheat flour and low-fat cream cheese to reduce the calorie count. I like to serve these cupcakes with a sprinkle of cinnamon on top, which adds a warm and comforting flavor.

They are also delicious when served with a cup of coffee or tea. Overall, this cream cheese cupcake recipe is a crowd-pleaser and a perfect addition to any dessert table. I highly recommend trying it out for your next gathering or just for a treat at home.

Cream Cheese Cupcake Recipe

4.8 from 1595 votes

This cream cheese cupcake recipe is a perfect blend of moist vanilla cake and tangy cream cheese frosting. It’s an easy-to-make dessert that’s perfect for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup milk

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a muffin tin with cupcake liners.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
8Begin and end with the dry ingredients.
9Mix just until combined.
10Be careful not to overmix.
11Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
12Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
13Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
14To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
15Gradually add the powdered sugar, mixing well after each addition.
16Stir in the vanilla extract.
17Beat the frosting on high speed for an additional 2-3 minutes, or until light and fluffy.
18Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting onto each cupcake.
19You can decorate with sprinkles or other toppings if desired.
20Store any leftovers in an airtight container in the refrigerator for up to 5 days.

🔧Equipment

Mixing bowl
Electric mixer
Muffin tin
Cupcake liners
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 200mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a tangier frosting, add a teaspoon of lemon juice to the cream cheese mixture.

Watch Video Of How Cream Cheese Cupcake Recipe Works

These cream cheese cupcakes are a perfect dessert for any occasion. They are easy to make and always a crowd-pleaser. I love that they can be made ahead of time and stored in the refrigerator until ready to serve.

They are also a great option for a healthier dessert, as they can be made with whole wheat flour and low-fat cream cheese. I highly recommend trying this recipe for your next family gathering or potluck. They are sure to be a hit.

I hope you enjoy them as much as my family does. Don’t forget to store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.

Thaw overnight in the refrigerator before serving.

❓ Frequently Asked Questions About Cream Cheese Cupcake

Can I use low-fat cream cheese for the frosting?

Yes, you can use low-fat cream cheese for the frosting. However, keep in mind that the frosting may not be as creamy or stable as it would be with full-fat cream cheese. You may need to add more powdered sugar to achieve the desired consistency.

Can I make the cupcakes ahead of time?

Yes, you can make the cupcakes ahead of time. Bake them and let them cool completely, then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I use a different flavor extract in the cupcakes?

Yes, you can use a different flavor extract in the cupcakes. Almond or lemon extract would work well. You can also add citrus zest to the batter for a burst of flavor.

How do I store the cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I make the cupcakes without eggs?

Yes, you can make the cupcakes without eggs. You can substitute each egg with 1/4 cup of applesauce or mashed banana. Keep in mind that the texture of the cupcakes may be slightly different. You may also need to adjust the liquid ingredients to achieve the desired consistency.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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