Ingredients:

  • 250g All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 115g Unsalted Butter, softened (for cupcake base)
  • 200g Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 Teaspoon Pure Vanilla Extract (for cupcake base)
  • 240ml Milk, room temperature
  • 115g Cream Cheese, softened (for filling)
  • 55g Unsalted Butter, softened (for filling)
  • 240g Powdered Sugar, sifted (for filling)
  • 1 Teaspoon Vanilla Extract (for filling)
  • 1-2 Tablespoons Heavy Cream (if needed for filling consistency)
  • 340g Powdered Sugar, sifted (for frosting)
  • 225g Unsalted Butter, softened (for frosting)
  • 1 Teaspoon Vanilla Extract (for frosting)
  • 3–4 Tablespoons Milk or Heavy Cream (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tins with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In the bowl of an electric mixer, beat the softened butter (115g) and granulated sugar on medium-high speed until light and fluffy (about 3 minutes).
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Reduce speed to low. Gradually alternate adding the dry ingredient mixture and the milk, beginning and ending with the dry ingredients. Mix only until just combined—do not overmix.
  6. Fill the prepared cupcake liners about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden brown.
  7. Transfer cupcakes to a wire rack immediately and allow them to cool completely before filling (approximately 45 minutes to 1 hour).
  8. Beat the softened cream cheese and butter (55g) until smooth. Gradually add the sifted powdered sugar (240g) and vanilla extract. Mix until creamy. Add heavy cream if the mixture is too stiff.
  9. Beat the butter (225g) until fluffy. Gradually add the sifted powdered sugar (340g), vanilla, and milk/cream until the desired fluffy consistency is reached.
  10. Use a cupcake corer, small paring knife, or wide piping tip to remove a small core from the center of each cooled cupcake. Transfer the filling to a piping bag and pipe the filling directly into the prepared cavities.
  11. Frost the filled cupcakes using the simple vanilla buttercream frosting for a professional finish.