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) 

Method: 

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!!
Shweta


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









42 comments:

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

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

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

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

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  5. Wonderful looking cupcakes...Love the liners

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

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  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/

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  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?

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

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

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

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

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  12. So cute and easy too. surely try this little sponge of heaven. stop by at my blog
    http://realhomecookedfood.blgospot.com

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

    Today's recipe:
    http://sanolisrecipies.blogspot.com/2012/09/vermicelli-milk-pudding-semaiyer-payesh.html

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

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  15. Yummyyyy cupcake :)

    http://vegetarianmedley.blogspot.com/

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

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  17. Thanks you everyone for the lovely words:)

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

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  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.

    Mina

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

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  21. too good and creamy cup cake .. so yummy
    Great-secret-of-life.blogspot.com

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  22. Wow delicious cupcakes. Thanks for linking.

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  23. Lovely cupcakes and love your frosting

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  24. This comment has been removed by the author.

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  25. lovely cupcakes

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  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.

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    Replies
    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.

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

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

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    Replies
    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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Shweta