Vanilla Cupcakes with Buttercream Frosting (Perfection!!)

July 20, 2011 § 4 Comments

I found it. FINALLY. The perfect vanilla cake-recipe.

I’ve had some disappointments in the past – the recipes I tried were a little too dense, a little too coarse, a little too dry, etc. But this, everyone, this is the absolute perfect combination of moist, light, and fluffines that will blow your mind.

Cupcakes are my major weakness. I immediately want one even after I hear the word “cupcake” being said, so the other day when I ordered 3-dozen cupcakess from Billy’s Bakery for our best-selling book’s Publisher, I knew I had to satisfy my need.  And I did. (A little too much.)

I am a fan of most bakery’s cupcakes in the city – Magnolia, Buttercream Bake Shop, tbsp, and Sugar Sweet Sunshine. I want to try all of them!

Frosting:

1. I love a light, whipped frosting so I highly recommend this one. I’m also a little paranoid lately about all the artificial chemicals in food-coloring so I made my own using crushed cherry-juice.  I think it was worth it and looks decent!

2. I know there’s an insane amount of pictures, but it’s because I think cupcakes are so dang cute.

Stephanie’s Vanilla Cupcake Recipe

Makes 18 Cupcakes

Total preparation and cooking time: 1 hour

Ingredients

  • 1 3/4 cup all purpose flour
  • 1 heaping tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 1/2 (1 1/4 cup) sticks of unsalted butter, room temperature
  • 1 cup white sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 tbsp vegetable or canola oil
  • 1/4 cup of milk

Directions

  1. Preheat oven to 350.
  2. In a large bowl, combine your dry ingredients – flour, baking powder, baking soda, and salt. Set aside.
  3. Using a stand mixer, cream butter and sugar until nice and fluffy, around 2-3 minutes.
  4. Add vanilla, mix 1 minute.
  5. Add eggs, one at a time, mixing thoroughly after each one. Mixture might look curdled, it’s all good!
  6. Add milk and oil, mix well.
  7. Add flour mixture in 2-3 installments, and mix until JUST combined. Over-mixing = death of a light, moist cake.
  8. Line your cupcake pans with cupcake liners, and add around 2 heaping tablespoons of batter to each.  They should look around 2/3-3/4 full.  Don’t put too much batter or else it will spill out of the pan.
  9. Bake at 350 for 18-20 minutes, mine took 19 minutes exactly.
  10. COOL COMPLETELY BEFORE FROSTING OR ELSE YOU WILL HAVE A FROSTING DISASTER!

Buttercream Frosting Recipe

Adapted from Billy’s Bakery 

Ingredients

  • 1/2 stick butter, room temperature
  • 2 cups confectioner’s sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • Juice of 1 crushed cherry (optional)

Directions

  1. In a stand-mixer, cream butter until smooth – around 3 minutes.
  2. Add powdered sugar 1 cup at a time, milk, and vanilla. Mix until desired consistency.
  3. I frosted half with white frosting, and half using the crushed-cherry-tinted ones. Go crazy!
ENJOY!!!*
*I sure did…
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§ 4 Responses to Vanilla Cupcakes with Buttercream Frosting (Perfection!!)

  • kat says:

    Oh my goodness, that looks so good! I love all the pics you took! I only wish my photo taking skills were as good as yours! Thanks for sharing! I’m new to blogging and love that there is a foodie community! If you have time, please check out my blog: http://shecooksandheeats.wordpress.com/. And of course! Any advice would be great 🙂

    • cozybogie says:

      Kat – thank you so much for your lovely, kind words! I don’t know if I’m in any position to offer advice, but your blog is AWESOME and so cute! Definitely will be following your posts from now on…have an amazing weekend! xo S

  • akim says:

    awesome. i just drooled on my keyboard. it’s been so long since i’ve had a cupcakeeeee WAHHHH this must be rectified asap!

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