Tuesday, September 25, 2012

Vanilla Cupcake with Cream Cheese Frosting - Eggless

After my Banana Chocolate chip Muffins recipe, here is a my first cupcake recipe - Vanilla Cupcake with Cream Cheese Frosting , a simple & delicious treat. Keeping majority ingredients same as used for my Basic Vanilla Sponge Cake with slight alterations I was able to make these yummy cupcakes. Simple butter, cream cheese & sugar frosting topped on the cupcakes makes it the most delicious dessert. 

Now I always had this question & am sure many of you would have had the same - what is the difference between muffin & cupcake???  After some research & baking some muffins & cupcakes myself I can now differentiate them broadly. Usually cupcakes are mini cakes i.e. cake batter baked in cupcake pans & are sweet & meant to be iced or frosted. Also cupcakes are mainly served as dessert & not as breakfast item but hey this is not a hard and fast rule!! On the other hand, Muffins are usually served as breakfast or snack item & are more like mini bread which can be sweet or savory. Hope this helps!!

Ingredients :
For cupcakes: 
1/2 cup of milk at room temperature
1/2 cup of condensed milk at room temperature
1/2 cup butter at room temperature
2-3 tbsp of sugar
1 tsp vinegar
1 tsp vanilla essence
1 to 1& 1/4 cup of all purpose flour 
1 tsp baking powder
1/2 tsp baking soda
1 tbsp of sour cream
cupcake liners
cupcake/muffin pan

For Cream cheese frosting: 
1/2 cup butter (1 stick) 
8 oz cream cheese 
3-4 cups of  confectioner’s sugar
1 tsp vanilla extract
Decorative bags/Piping cone (I've used the plastic disposable decorative bags) 


To make Cupcakes: 

  • In a large bowl whisk together butter & condensed milk.  
  • Next add milk, sugar, vanilla extract, vinegar & sour-cream & whisk again 
  • Sift all the dry ingredients together. Now add some flour at a time & whisk. Continue doing this till you have mixed all the flour & you have a lump free batter.

  • Preheat oven to 350F. Line your cupcake pan with liners. Pour a spoonful or two of the batter into the liners so that its 3/4 full. Don't fill till the top as the cupcakes will rise.
  • Bake in pre-heated oven for 10-15 mins or till completely done. 
  • At 12 minutes mark, Insert a toothpick at the center of a cupcake, if it comes out clean that means our cupcakes are done. Transfer them on to a cooling rack & allow to cool completely. 

To make Cream Cheese Frosting: 

  • In a bowl combine the cheese & butter till soft & fluffy. 
  • Then add the sugar, one cup at a time & keep stirring till all is well combined. 
  • When you are finished adding the sugar add the vanilla extract & mix. That's it our cream cheese frosting is ready.  
  • Transfer the frosting into the decorative/piping bag & using a circular motion of your hand starting with the outside & moving inside & upwards create a cone line shape on the cupcake using the frosting. 
  • Decorate with some colored mini balls if you like. 

Important Notes: 

  • Ideally don't use butter & cream cheese that is at room temperature as that will make this frosting running. 
  • If you still end up having a liquidy frosting, refrigerate the frosting for an hour or two to get the perfect consistency frosting.  
  • Frost only once your cupcakes have cooled down completely else it will cause the frosting to melt. 
  • You can store the cupcake in airtight container in the refrigerator for 2-3 days. You can serve them straight from the refrigerator & they are still soft & fluffy. 

That's it our Vanilla Cupcake with Cream Cheese Frosting are ready, Enjoy this delicious treat!!
Happy Baking!!

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Sending this recipe to events: 
 Bake Fest #11  (Bake Fest)


  1. Oh gosh!! What divine looking cupcakes. Just awesome :)

  2. Love these colourful cuppie cakes :) The decorative balls and the liners go so well together! :)

  3. Cupcakes looks so tempting..just perfect..

  4. The cup cakes are indeed mouth watering..:)

  5. Wonderful looking cupcakes...Love the liners

  6. Soft n fluffy muffins... First time here. Happpy to follow...

  7. Hey, I like your pics and recipes very much and have passed along the ‘One Lovely Blog Award’ to you. Congratulations!
    For more info visit: http://cookcookandcook.wordpress.com/2012/09/26/my-first-award-one-lovely-blog/

  8. Great idea for a simple cupcake, especially for those who don't eat eggs, Shweta.

    "1/2 cup of milk at room temperature" -- in our supermarkets, there is a choice of 4% milk (full fat), 2% (reduced fat) or skim (fat-free). What do you recommend?

    1. Thanks Kathleen, I would recommend full fat. although you could use reduced fat too.

  9. this article really inspire me to make ice cream as a very simple methods :)

  10. the cupcakes look beautiful.. and eggless makes it more awesome

  11. Damn cute and super attractive cupcakes,elegant and awesome.

  12. So cute and easy too. surely try this little sponge of heaven. stop by at my blog

  13. Super tempting cupcakes Shweta. Very attractive and yummy...

    Today's recipe:

  14. Wow...looks superb and mouthwatering...looks absolutely delicious.

  15. Yummyyyy cupcake :)


  16. wow..super delish,looks like a kids party time,colorful & gorgeous cupcakes:)
    Join my ongoing EP events-Oregano OR Paprika @ Foodomania

  17. Thanks you everyone for the lovely words:)

  18. wow ...it looks so perfect, yum and tempting ...drooling here and the liners are so cute

  19. The cakes look amazing. I like the fact that they are eggless. Your step by step pictures are also very helpful. Makes me want to try this recipe.


  20. Too good...... looks so tempting,perfect cup cakes.
    watch my todays recipe - Chicken Momos

  21. too good and creamy cup cake .. so yummy

  22. Wow delicious cupcakes. Thanks for linking.

  23. Lovely cupcakes and love your frosting

  24. This comment has been removed by the author.

  25. lovely cupcakes

  26. Can you please give a substitute for sour cream? Sour cream is not easily available in Hyderabad. Kindly suggest a home replacement.
    Thank you.

    1. Hey Tejal you can replace sour cream with plain thick yoghurt even better if u can hang your regular yoghurt in a muslin cloth overnight and after all the water is drained.....u can use it in place of sour cream equal to the quantity in the recipe.

    2. Hi Tejal, you can use Full fat/thick yogurt instead of sourcream. Would love to know how it turned out :)

  27. Hey Shweta can you confirm the quantity of the flour used in this recipe pls? Thanku.

    1. Hi Ann, Start with 1 cup of all purpose flour and use the additional 1/4 cup if the batter is too runny. Let me know how they turned out if you happen to try.


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