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Nigella Lawson Cupcake Recipe with Cream Cheese Frosting
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Nigella's Cupcake Recipe with Perfect Cream Cheese Frosting

This simple cupcake recipe is one of Nigella Lawson's originals. It's easy and yields light and fluffy cupcakes every time. It might just become your go-to cupcake recipe. Just like the cream cheese frosting! The cupcake base can easily be made dairy-free.
Prep Time15 mins
Cook Time20 mins
Cooling time20 mins
Total Time55 mins
Servings: 12 cupcakes

Ingredients

For Nigella’s Cupcakes

  • 125 g self-raising flour
  • 125 g unsalted softened butter (or you can use dairy-free spread)
  • 125 g caster sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk (or dairy-free milk)

Cream Cheese Frosting

  • 125 cream cheese softened at room temperature
  • 25 g unsalted butter softened at room temperature
  • 1/3 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon milk

Instructions

  • Preheat oven to 200C (180C fan forced, 400F, gas mark 6). Line a 12-hole muffin tray with paper casings.
  • To make the cupcakes, place all cupcake ingredients except for milk into a mixer bowl and process until smooth and well combined. Add milk and mix for another 30 seconds or so.
  • Divide mixture between paper cups. Bake in the oven for 15-20 minutes, remove from oven and allow to cool in the tin for 5 minutes, then on a wire rack.
  • Meanwhile, prepare the cream cheese frosting. In a large bowl using a handheld or stand mixer beat the cream cheese and butter on high speed until smooth and creamy, about 2 minutes. Add icing sugar, vanilla and milk. Beat on low speed for 30 seconds, then on high speed for a further 2 minutes.
  • Once the cupcakes have cooled down completely, spread the icing with a palette knife or butter knife on top of the cupcakes.
  • To pipe, optional, spoon mixture into a medium zip lock bag, twist and push out any air. Tie the end tightly with a rubber band. Cut off the tip and pipe onto the cooled cupcakes.
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