IVC 9 this one

You can’t go wrong with a good vanilla cupcake. A vanilla cupcake is one of those desserts that you can enjoy as simply a vanilla cupcake, or you can utilize it as a foundation recipe for other unique creations.

This vanilla cupcake is my go to recipe. It is the foundation recipe that I use for both cupcakes and standard cakes. I find this recipe produces the most moist, flavorful and fluffy cake. I enjoy pairing this with both icing and frosting. For this post, I topped these cupcakes with my go to vanilla icing and my daughter topped it with her favorite sprinkles.

Enjoy!

 

Ingredients:

  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 1/3 cups flour (all-purpose)
  • ½ cup butter + 2 tbsp butter (softened)
  • 2 eggs
  • 1 1/8 tsp vanilla extract + ½ tsp vanilla extract
  • ½ cup milk + 2 tbsp milk
  • 1 cup sugar (granulated)
  • 2 cups confectioner’s sugar
  • ½ cup of sprinkles

 

Directions:

  1. Preheat oven to 350°
  2. Grab out a muffin tin and line with muffin liners.
  3. In a medium-sized bowl sift together the baking powder, salt and flour.
  4. In another medium-sized bowl, beat together the ½ cup butter and sugar (granulated) until evenly combined.
  5. Add in the eggs one at a time, beating each time.
  6. Add in the 1 1/8 tsp vanilla and mix until everything is evenly combined and the mixture is light and fluffy.
  7. Next, slowly add the ½ cup milk and dry ingredients.
  8. Mix on low-speed until everything is evenly combined. (There is no need to over mix. Over mixing will actually ruin this batter. So mix just enough until things are evenly combined).
  9. Next, fill each cupcake liner about ½ – ¾ of the way full. 
  10. Bake for about 20 minutes or until a tooth pick come out clean.
  11. Remove from the oven and let cool in the muffin pan for about 10 minutes.
  12. Transfer the cupcakes from the muffin pan to a wire rack and let cool.
  13. While the muffin are cooling you can make the icing.
  14. In a medium-sized bowl, combine the 2 cups confectioner’s sugar,  2 tbsp butter, ½ tsp vanilla and 2 tbsp milk.
  15. Beat until the ingredients are evenly combined.
  16. When the cupcakes are just about cool, take an icing spatula and spread the icing on top of the cupcake. (I tend to leave a sliver of cupcake top exposed. The icing will react with the heat that is still in the cupcake and melt slightly. It’s delicious!)
  17. Optional: Top with some sprinkles.
  18. Peel off the muffin liner and enjoy!ivc-4.jpg
    ivc-5.jpg

 

Tips!

  • If your icing is too “drippy” try adding a 1/2 – 1 tbsp of flour. Make sure to mix well. This should help thicken it up a bit.
  • You can leave these out covered unrefrigerated, however, I personally refrigerate mine.
Follow me on >>instagram<< and tag #jclectic. I’d love to see all the JClectic recipes you make!
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