Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
  • 2 large eggs
  • ½ cup (120ml) buttermilk (or ½ cup milk with ½ tablespoon lemon juice)
  • 8 ounces (227g) cream cheese, softened
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream
  • Pastel food coloring (optional)
  • Easter-themed sprinkles, mini chocolate eggs, jelly beans, or fondant decorations

Instructions:

  1. Preheat oven to 350°F (175°C, Gas Mark 4). Line cupcake pan with liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in vanilla bean seeds (or extract).
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or milk mixture), beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. Fill cupcake liners about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the centre comes out clean.
  8. Let cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  9. In a large bowl, beat softened cream cheese and butter until smooth and creamy.
  10. Gradually add the sifted powdered sugar and vanilla extract, beating until smooth. Add milk or cream to reach desired consistency.
  11. Divide frosting and tint with pastel food coloring, if desired.
  12. Once cupcakes are completely cool, frost with cream cheese frosting using a piping bag or knife. Decorate with Easter-themed sprinkles, mini chocolate eggs, jelly beans, or homemade fondant decorations.