Do cupcakes with cream cheese frosting need to be refrigerated?

Food Network Kitchens: Yes, you should always refrigerate any cake or cupcake that has cream cheese frosting. Take it out of the refrigerator an hour or two before you’d like to serve it so the frosting has time to come to room temperature and the cake layers lose their chill.

Is buttercream or cream cheese frosting better?

Buttercream is lighter and smoother than cream cheese frosting, and thus lends itself better to cake decorating and frosting. They both take on flavor very well and pair great with most cakes. Cream cheese frosting tends to be heavier and less smooth than buttercream, which makes for a more difficult frosting.

How do you make cream cheese frosting for cupcakes?

Gradually add the confectioners’ sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute. When the cupcakes are cool, use a butter knife or small offset spatula to swirl the frosting lavishly over top.

How do you make vanilla icing for cupcakes?

Cool to room temperature. For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread or pipe the frosting generously on top of each cupcake. Recipe adapted from Ina Garten.

How do you make a moist vanilla cake?

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.

What kind of buttercream to use for Vanilla cupcakes?

Butter instead of oil: You can use 1/2 cup of melted butter instead of oil. You can also use coconut oil instead of vegetable oil. Gluten-free flour: I have tested this recipe with a one for one gluten-free flour and it worked out great.