Cream Cheese and Butter: In a large bowl, cream together the softened cream cheese and butter with an electric mixer until smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
Add Vanilla: Add the vanilla extract and mix until smooth.
Frosting and Decorating:
Frost: Once the cupcakes are completely cool, frost them with your chosen frosting using a piping bag or a knife.
Decorate: Decorate with sprinkles, edible glitter, candies, or any other desired toppings.
Tips and Variations:
Cake Mix Variations: You can experiment with other cake mix flavors, such as yellow cake mix or confetti cake mix, for different variations.
Pudding Mix Variations: Use other instant pudding mix flavors, such as lemon, coconut, or white chocolate, to complement the vanilla flavor.
Extract Variations: Add different extracts, such as almond, lemon, or coconut extract, to the batter or frosting for different flavor profiles.
Add-Ins: Fold in chocolate chips, sprinkles, or chopped nuts to the batter for added texture and flavor.
Moisture: The sour cream and pudding mix are key to keeping these cupcakes super moist. Don’t skip them!
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. You can also store unfrosted cupcakes at room temperature in an airtight container for up to 2 days.
Enjoy your delicious and easy Vanilla Cupcakes! They are perfect for any occasion. Let me know if you have any other questions.
