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Vanilla Cream Cheese Cupcakes

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 minutes
  • Yield: 12 Cupcakes 1x


Units Scale


Preheat oven to 350 degrees.  Line a standard size muffin pan with 12 cupcake liners.

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ounces cream cheese softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full fat buttermilk, room temperature


  • 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 teaspoon salt
  • 3 1/2 cups powdered sugar
  • 1 teaspoon half & half or milk, if needed



  1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.
  2. In the bowl of a stand mixer, (or use a hand mixer), mix the cream cheese on medium speed until smooth and lump free.  Add the butter, sugar, eggs and vanilla and mix on medium speed until smooth and well combined.
  3. With the mixer on medium, add the flour and buttermilk alternately to the wet ingredients, starting and ending with the flour.  Mix just to incorporate the ingredients.  Do not over mix.
  4. Divide the batter equally between the 12 cupcake liners, filling each about 3/4 full.  Do not fill any fuller or you will end up with muffin tops that will easily break off the tops of the cupcakes.
  5. Bake cupcakes for approximately 25 to 30 minutes until a toothpick inserted into the centers comes out clean.  Cupcakes will barely have any color on the tops.  If they are golden brown on top, they are too done.
  6. Transfer cupcakes to a wire rack and cool completely before frosting.


  1. Add the cream cheese to the bowl of a stand mixer (or use a hand mixer).  Mix on medium speed until cream cheese is smooth and free of any lumps.  Add the butter and salt and mix until creamy and smooth.  Add the powdered sugar one cup at a time, mixing to incorporate.  Add the half & half or milk if needed for a perfect piping consistency and mix until smooth.
  2. Fill a pastry bag two thirds full with frosting, using your favorite piping tip.   Frost cupcakes and decorate with sprinkles if desired.
  3. Store cupcakes in an airtight container.  Cupcakes should stay fresh for up to 2 days.


If you want to make flat roses with the frosting, it’s super simple.  I used a 1M piping tip and started in the center of each cupcake, piping a flat swirl.

Recipe adapted from Southern Living