Click here for printer-friendly recipe!
These simple Vanilla Cupcakes are everyone’s favorite! Not too sweet. Not too dense or too airy. Buttermilk and brown sugar add depth of flavor. A fluffy cloud of Vanilla Buttercream perfectly compliments the rich cake. Top with sweetened, shredded coconut for an added treat.
Ingredients for Cupcakes:
1/2 cup butter
1/2 cup white granulated sugar
1/2 cup light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 1/2 cups flour
2 tsp vanilla
3/4 cup buttermilk
Ingredients for Vanilla Frosting:
2 1/2 cups confectioners’ sugar
1/2 cup butter
1 teaspoon vanilla extract
6 tablespoons whipping cream
NOTE: Makes enough batter and frosting for 12 cupcakes, 24 mini-cupcakes. Bake 350(F) for 20 minutes.
Preheat oven to 350(F). In an electric mixer, cream butter thoroughly. Add white and brown sugars and cream again. Mix in baking powder, baking soda and salt. Add eggs and cream thoroughly. Add flour and combine thoroughly. Scrape down sides of mixing bowl if necessary.
With mixer running on low speed, stream buttermilk into mixing bowl. When all of the buttermilk has been added, crank the speed to whip air into the batter.
Add vanilla. Notice how fluffy and soft the batter looks? Fluffy is good.
Spoon batter into paper lined pan.
This recipe makes 12 – 16 cupcakes depending on how much batter is filled into each cup. Bake at 350(F) for 20 minutes, checking every two minutes thereafter. For mini-cupcakes, reduce baking time to 10 minutes, checking every two minutes thereafter.
Cupcakes will be golden and puffed. Allow cupcakes to cool in the pan for about ten minutes; until they can be handled without crumbling or dimpling.
Allow cupcakes to rest on rack until completely cooled before frosting.
Chill mixing bowl and wire whisk attachment for best results. Sift powdered sugar for best results. Just sayin’. Cream butter thoroughly and add powdered sugar one half cup at a time.
Mixture will be creamy but stiff.
Begin adding cold whipping cream by the tablespoonful with mixer running on low speed.
When all whipping cream has been added, crank the speed of the mixer to high to beat air into the mixture and whip the cream.
Frosting will be thick, silky and delicious.
When I show up with a plate of cupcakes, people always comment on how “perfect” my frosting looks. I’ll let you in on my secret: I use the most highly praised kitchen gadget of all… a butter knife. The key is to pile the frosting in the center of the cupcake and rotate the cupcake, keeping the knife mostly stationary.
As you can see, my knife has not really changed position, but the cupcake frosting is piling up nicely on top and tapering at the bottom. For best adhesion, add sprinkles or coconut immediately. Tune in next week when I do basic home improvement with my kitchen butter knife. OK. Just kidding.
Search terms: food blog, recipe blog, vanilla, cupcake, cupcakes, cup cake, cup cakes, buttermilk, brown sugar, buttercream, butter cream, frosting, icing, vanilla cupcake recipe, vanilla cupcakes recipe, easy cupcake recipe, buttermilk cupcake recipe, brown sugar cupcake recipe, awesome cupcakes, classic cupcake recipe
Link to the Tastes like Spring Spirit! blog post.