Amazing moist vanilla cupcakes with buttercream frosting!
This recipe is fairly similar to my chocolate cupcake recipe except that I made some modifications. The buttercream is easy but still hard. You need to follow the directions for everything or it won’t work. I’ve tried this recipe twice and once it didn’t work because it was too clumpy. You need to make sure you follow the recipe.
What I loved about the buttercream is that there was none left over! It was perfect!!
- For the cupcakes:
- 2 cups cake flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder (don’t use baking soda)
- 1 stick butter
- 3/4 cup white sugar
- 2 eggs (make sure they are room temperature)
- 1 cup milk
- 1 teaspoon vanilla extract
- For the buttercream:
- 1 stick butter softened
- 2 teaspoons vanilla extract
- 2 cups pure powdered sugar
- 2 tablespoons milk
- Food coloring of your choice (I used teal and orange)
For the cupcakes:
Mix the flour, salt, and baking powder in a bowl and set aside
Cream butter and sugar
Add the eggs to the butter and sugar and mix
Add half of the flour mixture and beat again until mixed
Add half of the milk and beat again until mixed
Add the rest of the milk and flour and beat until completely mixed and well combined
Place in muffin tins lined with papers
Bake at 375 F. For 16-18 minutes
Enjoy these cupcakes!
Notes for the cupcakes: make sure you cream the butter and sugar for at least 4 minutes. Don’t use any other flour than cake flour. This mixture may be a little thick, don’t let that worry you! It’s supposed to be! My cupcakes were done at 17 minutes! ENJOY THESE CUPCAKES!
For the buttercream:
Cream the butter until smooth
Add sugar and vanilla beat
Beat for 3-4 minutes
Add food coloring
Pipe onto cupcakes
Notes for buttercream: make sure to beat the butter alone first. Make sure you don’t use a stand mixer! An electric mixer or a wooden spoon works fine.
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