Vanilla CupcakesCourse: DessertCuisine: AmericanDifficulty: Easy
I love this recipe I found on The Kitchen site. I make this every Easter but have also made it for baby showers and for the teacher’s at my children’s school as they love lemon desserts. I love this cupcake because it caters to children but with the light lemon buttercream it makes it for adults. I do use the vanilla cupcake as a base for most cupcakes as it is a wonderfully moist cupcake with great vanilla flavor. It works beautifully with a chocolate, mocha, caramel or vanilla frosting. The frosting is wonderful on cakes as well or pound cake. It is light, refreshing and the citrus adds complexity and doesn’t make it to sweet.
1 1/2 cups cake flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cut into 1/2 inch pieces and room temperature
2 lg eggs
1/2 cup whole milk
2 teaspoons vanilla or (Penzeys Double vanilla extract)
- Lemon Buttercream
2 oz cream cheese, softened to room temperature about 1 hour
1/2 cup butter, softened to room temperature about 1 hour
Pinch of Salt
4 to 5 cups powdered sugar, sifted
1-2 Tablespoons milk
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
- Preheat oven to 325. Line a 12 muffin pan with 12 muffin liners.
- In a stand mixer with a paddle attachment, mix flour, sugar, baking powder, and salt. Add the butter and mix on medium speed for 1 minute, or until the flour has coated the butter.
- In a small bowl, whisk together the eggs, milk, and vanilla. With the mixer on low speed, add the wet ingredients in two additions, scraping the bowl in-between each addition. Beat for 2 minutes or until the ingredients are all incorporated.
- Divide the batter between the prepared muffin cups and bake for 20-24 minutes, rotating the pan halfway through, until cake tester comes out clean.
- Allow cupcakes to cool in pan for 5 minutes then remove and allow to cool completely on a wire rack.
- Once cooled completely, frost the cupcakes. ****CUPCAKES (NOT FROSTED) CAN BE MADE 1 HDAY AHEAD)
- Beat the cream cheese and butter together in the bowl of a stand mixer fitted with a paddle attachment until light and blended well. Add the salt and then 1 cup of the powdered sugar at a time, scraping the bowl in between additions. Add the milk, adjusting the consistency if necessary. Beat in the extracts and continue beating at high speed at high speed for 3-5 minutes or until whipped and creamy.
- Frost the cupcakes with a knife or fill a pastry bag with a decorative tip and pipe the frosting on.