Very Vanilla Cupcakes with Vanilla Frosting
Course: DessertCuisine: AmericanDifficulty: EASY12
servings15
minutes20
minutesThese cupcakes came across my radar as I love the recipes from the New York Times. I used to be a big fan of Food & Wine and Bon Appetit but the last few years I have found the magazines disappointing. These are easy, delicious and after three days they were still so good. Having made these many times and always changing it up you can’t go wrong. The frosting is amazing, not to sweet but perfectly balanced (DO NOT OMIT THE LEMON JUICE) and I have used it for chocolate cakes and other flavored cupcakes. The vanilla cake is light, delicious and extra moist. My kids say these are better than any bakery or specialty shop. The best part seriously the easiest recipe. Have fun. I get creative with these in so many ways. Share what you do!!! These are easy to double. I made the cupcakes a day ahead before frosting them.
I sometimes fill them with jam or chocolate or mix a little jam into the frosting or even food coloring for holiday flair.
Ingredients-Cupcakes
1 cup + 2 Tablespoons flour
1/2 cup + 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3 tablespoons butter, room temp. cut into pieces
2/3 cup buttermilk, room temp
2 lg eggs, room temp.
3 tablespoon canola oil
1 1/2 teaspoons vanilla
- Frosting
1/2 cup butter, softened but still cool
1 3/4 cups powdered sugar, sifted
Pinch of fine salt
1 Tablespoon vanilla
1/2 teaspoon fresh lemon juice, DON’T SKIP THIS
1-3 teaspoon heavy cream (whole milk will work)
Sprinkles or decorations
Directions
- Heat oven to 350. Line a 12 cup muffin pan with party paper liners.
- In a bowl of a stand mixer with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. Stir to combine. Add the butter and mix on low until the mixture is sandy and butter is evenly distributed.
- In a large measuring cup, whisk to combine the buttermilk, eggs, oil, and vanilla.
- With the machine on low speed, add half the buttermilk mixture and mix until incorporated. Then add the rest of the buttermilk mixture and mix on low until everything is combined. Stop and scrape down the sides and turn the mixer up to medium speed and mix 30 seconds until mixture is smooth. The batter will be wet.
- Divide the batter among the prepared cups, fill about 1/2 way, and bake for 18-20 minutes. Just until cooked through, no browning on the top. Remove from oven and let sit in pan about 5 minutes, remove to a rack and allow to cool fully. I made these a day ahead. ( let cool completely and then cover well with plastic wrap and store them in a cool place.
- Frosting
- For the frosting, in a bowl of stand mixer fitted with a paddle attachment, mix the butter on medium speed until smooth. Add the powdered sugar, and the salt and mix on low speed until the sugar in moistened. Turn the mixer to medium high and stream in vanilla, lemon juice, and 1 teaspoon heavy cream. Mix until light and fluffy about 5 minutes. You may need to add more cream to make the frosting more smooth and easy work with.
- Frost the cupcakes and top with your favorite decoration, sprinkles or candy. Store in an air tight container for 2 days then refrigerate for 2 days.
