Vanilla Cupcakes With Vanilla Buttercream Recipe
These vanilla cupcakes are a delightful treat that never fails to bring a smile to your face. The tender crumb of the cupcakes pairs perfectly with the creamy vanilla buttercream, creating a heavenly combination that is simply irresistible. Enjoy these moist and flavorful cupcakes on any occasion, from birthdays to afternoon tea parties.
— Constant Cookbook
Ingredients
- 3 cups unbleached, all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 large egg whites
- 4 teaspoons pure vanilla extract
- 2 teaspoons vegetable oil
- 2/3 cup whole milk
- 1 cup (2 sticks) unsalted butter, softened
- 2 pounds powdered sugar, sifted
- 1 Tablespoon pure vanilla extract
- 1/4 cup whole milk (maybe a little more)
Instructions
- Vanilla Cupcakes
- Heat oven to 325 degrees F. Add cupcake liners to muffin tins. In a medium-sized bowl, mix flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or can use a large mixing bowl and an electric hand mixer), add butter and sugar. Cream butter until light and fluffy using the paddle attachment. On slow speed, add eggs, one at a time and until completely mixed. Then, add vanilla extract and vegetable oil and mix.
- Add dry ingredients and mix on slow speed until incorporated. Do not overmix. Add milk and mix on slow speed for 30 seconds. Scrape bottom and mix again for 20 to 30 second or until batter is smooth.
- Scoop or pour 1/4 cup batter into each cupcake liner. Bake 20 to 22 minutes or until a toothpick in center comes out clean. Remove cupcakes from muffin tin and allow to cool on cooling rack.
- Vanilla Buttercream
- In the bowl of a stand mixer, add butter and beat with paddle attachment until smooth. Add powdered sugar in two batches and mix until creamed. Add vanilla and mix.
- Add milk, gradually, starting with half. Mix and and continue adding milk until smooth. Continue mixing buttercream for 4 to 5 minutes. Store in the refrigerator if not using immediately. Place buttercream on your kitchen counter for at least 15 to 20 minutes before using (if refrigerating).
Cook Time
20M
Prep Time
PT30M
Yield
24 cupcakes
Comments
No comments found.