Vanilla Cupcake, White Chocolate Cream Cheese Frosting, Strawberries on Top!
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Last week I made an amazing cupcake. I love fresh fruit with vanilla cake. I like when the cupcake is cool, frosting is a little cool, and then you get the cold fruit. I’m not a fruit cake fan, but I like fruit on my cake. Big difference. 😉
My husband loved these cupcakes! His favorite are my Trifle cupcakes. For vanilla, he said this is his fave!! They have a texture almost like shortcake. On to the recipe!
Vanilla Cupcakes with White Chocolate Cream Cheese Frosting
Vanilla Cupcakes with White Chocolate Cream Cheese Frosting
Ingredients
Vanilla Cupcakes
- 1 1/2 cups whole milk we use oatly for dairy free
- 1 tablespoon vinegar
- 3 cups all-purpose flour
- 1 3/4 cups granulated sugar use 1/4 cup less if you like less sweet
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup oil vegetable, safflower, or avocado oil
- 1 tablespoon vanilla extract
- 1 large egg
White Chocolate Cream Cheese Frosting
- 8 oz white chocolate melted, we use enjoy life for dairy free
- 12 ounces cream cheese softened, we use toffuti, kite hill or violife for dairy free
- 1 stick butter softened, we use country crock plant butter for dairy free
- 1-2 tablespoons whole milk we use oatly full fat for dairy free, use more or less as needed
- 2 teaspoons vanilla extract Tahitian vanilla pairs well with white chocolate
- 4 1/4-5 cups powdered sugar more as needed
- 1/4 teaspoon salt
Instructions
Vanilla Cupcakes
- Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners.
- Combine the milk with vinegar and allow to sit for 5 minutes to allow the milk to curdle.
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. This is to remove any clumps.
- Pour the avocado oil, vanilla, and eggs into the milk mixture and then add to the dry ingredients in the large bowl. Mix until combined.
- Fill the muffin liners 3/4 of the way full and then bake for 20-22 minutes or until a toothpick inserted comes out clean.
- Carefully remove the cupcakes from the oven and allow to cook 2-3 minutes before handling. Transfer the cupcakes to a cooling rack to continue to cool.
White Chocolate Cream Cheese Frosting
- Melt the white chocolate in a microwave-safe bowl or double boiler. (Microwave for 15-20 seconds, mix, and then repeat microwaving in 15-20 second increments and mixing until fully melted). Let the chocolate cool before adding it to the mixer, but do not let it harden.
- In a mixer, beat the cream cheese and butter until nice and fluffy. Add in the vanilla, melted and cooled white chocolate, and then add in the powdered sugar. Mix until combined.
Nutrition
Serving: 1servingCalories: 366kcalCarbohydrates: 48gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 35mgSodium: 236mgPotassium: 191mgFiber: 1gSugar: 33gVitamin A: 283IUVitamin C: 0.1mgCalcium: 103mgIron: 1mg
Just pinned this to my Valentine’s Day board – can’t wait to try it!!
These sounds so good I have tons of strawberries right now!
Simply divine!
This looks really yummy.
These look amazing!
They really do look good. We make cake pops in orange county, and that would be an amazing flavor combination if we could figure it out.
Looks so good!
These really look AMAZING! I am a fruit with cake girl too.
Those looks so refreshing!
That looks so freaking GOOD!
I wish I had some cupcakes right now!
These would be perfect during summer
This look great, perfect for a summer/spring barbeque.
these look so good- I love strawberry desserts.
Where can you find Tahitian Vanilla extract? I’ve never heard of it before. Perhaps I will try it with regular vanilla extract instead
These look so yummy! I wish I would have seen this recipe when we picked fresh strawberries last month.
Made two batches last night and they were one of the most popular baked goods I have ever brought to work!
We’re so glad to hear they were a hit! Thanks for trying our recipe, happy baking!