Healthier vanilla cupcakes with 2-ingredient frosting
Welcome to your new go-to vanilla cupcake recipe! These vanilla cupcakes contain a smaller amount of sugar and butter than an average cupcake. They're perfect for children's birthday parties or any special occasion. With their 2-ingredient white chocolate cream cheese frosting they're super easy to make, but look and taste impressive!
9ouncescream cheese (or 1 cup plus a little extra) I use full fat or light cream cheese at room temperature - both work
7ounceswhite chocolatein the UK/Australia this is a standard large bar
sprinkles of your choice(optional)
To make the cakes
Pre-heat the oven to 355F/180C.
In a medium mixing bowl, cream the butter and sugar together with a hand held or stand whisk for 2 or 3 minutes until very light and fluffy.
Beat in the eggs one at a time for about another minute until well combined.
Briefly whisk in the vanilla.
In another smaller bowl, mix together the flour, baking powder, baking soda and salt.
Add half of the flour, half of the yogurt and half of the milk to the butter/sugar/eggs mixture and whisk again until just combined. Don't overmix.
Add the rest of the flour, milk and yogurt and whisk again until just combined.
Place cupcake cases in a cupcake/muffin pan. Fill each case about half way with batter.
Bake for about 15 minutes or until a skewer or knife poked into the centre of a cake comes out clean. Leave to cool completely on a wire rack.
To make the frosting
When the cakes have cooled completely, break the white chocolate up into a bowl or jug. Melt in the microwave in 30-second bursts (I find 3 bursts is about right). If you prefer, melt in a bowl over a pan of boiling water. Do not let the bottom of the bowl touch the water.
In another bowl or jug, beat the cream cheese with a hand held whisk. Slowly drizzle in the melted white chocolate and whisk until well combined.
Working quite quickly, scrape the frosting into a piping bag with a nozzle on it. Pipe small swirls of frosting onto the cakes. I usually start from the outside and work in. Add sprinkles if you like.
Creaming the butter and sugar
I find that creaming the butter and sugar for at least 2 or 3 minutes until really light and fluffy ensures that you get nice fluffy vanilla cupcakes. Then whisk in the eggs one by one for a minute or so longer.
After you've made the frosting, you'll need to work quite quickly to frost the cakes before the chocolate sets too hard.Ideally, ask someone to help you hold open the piping bag so that you can scrape it in more easily. I have managed to do it by myself but it was a bit messier than having someone help me! You can choose any piping nozzle that you like. I usually pick a medium sized one. Pipe quickly and confidently from the outside in. Don't go overboard with the amount of frosting on each cake. Just pipe a smallish swirl onto each cupcake. This way you won't run out of frosting!
Freezing the cakes
I've frozen these cupcakes both frosted and unfrosted. Obviously though if you freeze them already frosted store them in one layer in a large container and store them upright so that the frosting doesn't get squished!