This post is going to be short and sweet because I’m exhausted and these cupcakes are pretty self explanatory. All I know is that I was in a terrible mood yesterday and they definitely managed to lift my spirits! The combination of the black paisley liners with tiffany blue frosting just seems to be the epitome of class in my eyes.
Sometimes, you can’t go wrong with a classic 🙂
Vanilla Cupcakes with Vanilla Buttercream Frosting
recipe courtesy of Joy the Baker
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 3 tablespoons unsalted butter, at room temperature
- ½ cup whole milk
- 1 egg
- ½ teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- 5 tablespoons unsalted butter, at room temperature
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
Preheat oven to 350 degrees F.
Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. Just a few minutes. Do not overmix.
Spoon the batter into paper lined muffin tins, dividing between the 12 cups. Bake for 18 to 25 minutes* or until light golden and a skewer inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.
Beat the powdered sugar and butter together in an electric mixer fit with a paddle attachment on medium low speed until the mixture comes together and is well mixed. Turn the mixer speed to low. Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. If you find that your frosting is getting to warm in the summer months, stop beating and set in the fridge for a few minutes. Once chilled, hook the frosting back up the the mixer and beat once more until you reach the desired consistency.
*Note — The original recipe says to bake 20 to 25 minutes, but mine seemed slightly overcooked at 20 minutes. It probably really depends on your oven, so I would check the cupcakes at 18 minutes. The recipe also says it yields 12 cupcakes, but I was only able to fill 10 cupcake liners for decent sized cupcakes.
What colors are really appealing to you when you see cupcakes or desserts?