Yellow cupcakes with cream cheese frosting

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 12

These soft, fluffy cupcakes topped with cream cheese frosting will be the centerpiece of any celebration. They're easy to make, and the frosting is just as easy to whip up. For a neater, more elegant presentation, pipe the frosting using a piping bag. You can leave the cupcakes white or decorate them with colorful sprinkles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups premium flour
1.5 tsp baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
165g unsalted butter, melted and cooled slightly
2 tsp vanilla extract
0.5 cups of milk

Glaze

220 g of cream cheese, room temperature
110 g unsalted butter, room temperature
4 cups powdered sugar
2 tsp vanilla extract
1 teaspoon lemon juice
Multicolored sprinkles

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
Cupcakes:

In a medium bowl, combine the flour, baking powder, and salt. In another medium bowl, beat the eggs and sugar with a mixer on medium speed until foamy, about 2 minutes. With the mixer running, gradually pour in the butter, then whisk in the vanilla extract.

Reduce mixer speed to low and add the flour mixture in two additions, alternating with the milk, until just incorporated. Do not overmix. Divide the batter evenly among the prepared cups (about 1/3 cup per cup).
Bake until a toothpick inserted into the center of a cupcake comes out clean, 20-25 minutes. Cool the cupcakes on a wire rack in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Glaze:

In a large bowl, beat the cream cheese and butter with a mixer on medium speed until smooth, about 2 minutes. Stir in the vanilla extract and lemon juice.
Reduce mixer speed to low and beat in powdered sugar until fully incorporated. Pipe or spread the icing onto the cupcakes. Decorate with colorful sprinkles.