Classic Vanilla Cupcakes with Buttercream Frosting Recipe
Nov
2011
2011
09
Cupcakes are so fancy these days. They contain exotic ingredients and odd combinations that make us oooohh and ahhhhh! Sometimes though, you just want something simple, original…classic! This is a thick deliciously sweet vanilla cupcake. It is great for a kids birthday party or an afternoon treat with the girls. The buttercream recipe is smooth and heavenly. It can be tinted of course but I like it best in it’s original form.
There is one thing about this recipe I must tell you…these cupcakes go FAST! Make sure you eat one before you show anyone else otherwise you might be out of luck!
Vanilla Cupcake Recipe
- 3/4 cup unsalted butter
- 2 cups sugar
- 2 large eggs
- 1 TBLSP pure vanilla extract
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 1/2 cups flour
- 1 1/4 cups milk
In a large bowl of stand mixer, cream together butter and sugar until it’s light and fluffy. Add in the eggs, vanilla, salt and baking powder with the mixer on the lowest setting. Add flour and milk alternatly, starting and ending with flour. Turn mixer up to medium speed and mix until batter is smooth and satiny. Using an ice cream scoop, scoop the batter into prepared cupcake tins and put into a preheated oven at 375 degrees. Bake for 18 minutes. Let cupcakes cool in the tin for 2 minutes and then remove them to finish cooling.
Once the cupcakes are completely cool, it’s time to decorate!
Vanilla Buttercream Frosting
- 1 cup unsalted butter (2 sticks), softened but not melted!
- 3 cups confectioners sugar, SIFTED (this is the key to perfect frosting)
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons half and half or milk (Half and Half makes for creamier frosting)
Beat butter for a few minutes in mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla, salt, and 2 tablespoons of half and half and beat for 3 minutes. If your frosting needs a more stiff consistency, add more powdered sugar 1/2 cup at a time. If your frosting needs to be thinned out, add more half and half 1 tablespoon at a time.
I like to keep my vanilla cupcakes simple so I top them with classic buttercream and simple chocolate sprinkles. You could, however, get as crazy as your heart desires! Happy baking…ENJOY!
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