Sunday, November 14, 2010

Vanilla Cupcakes with Buttercream Frosting


I love cupcakes. How could you not? Everything about them is precious. Over the past year or so I have discovered lots of creative ways to make a variety of fun cupcakes. Whether it's through flavor combination, yummy fillings, or unique designs... the possibilities just seem endless. And while trying new creations is always entertaining, every so often, you have to revisit the classics.
I made these cupcakes for our friends who were recently blessed with a beautiful baby boy. Matt and I were supposed to meet little Brady, but unfortunately plans changed that day and our visit was postponed. So we had to enjoy these tasty cupcakes on our own (in Brady's honor), and oh boy, they were good! A classic vanilla cake topped with a delightful buttercream frosting. These babies are timeless. You can dress them up for any occasion, and they are guaranteed to please a crowd. 

Ingredients
Yields 12 cupcakes
Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, room temperature
1/2 cup sour cream
1 egg, room temperature
2 egg yolks, room temperature 
1 1/2 tsp vanilla extract

Frosting:
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups confectioners' sugar
1 tbsp vanilla extract 

Directions
Preheat oven to 350°F. Line a standard muffin pan with paper liners; set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until no flour pockets remain.

Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to finish cooling.

For frosting...  In a large bowl, whip butter with an electric mixer on medium speed for about 3 minutes. Gradually add confectioners' sugar. Add vanilla, mix until incorporated. Frost cupcakes; decorate as desired.
 

17 comments:

Lizzy on November 14, 2010 at 3:08 PM said...

Beautiful!!!

BakingWithoutABox on November 14, 2010 at 10:20 PM said...

They are sooo pretty! I'm sure little Brady will love these some day

Kimberly Peterson on November 15, 2010 at 7:39 AM said...

Your frosting is absolutely PERFECT. I don't think I will ever make cupcakes as perfect as this. So beautiful!

Carolyn on November 15, 2010 at 7:42 PM said...

Those are extremely pretty vanilla cupcakes. Nice work!

The Mom Chef on November 15, 2010 at 8:39 PM said...

Gorgeous. I love the fact that the blue is presented through the accents, not the main parts of the cake. I love plain ole vanilla cake and am glad to see it spotlighted in your cupcake. It's gorgeous.

A SPICY PERSPECTIVE on November 15, 2010 at 8:59 PM said...

This is a really great classic recipe! I'm sure the sour cream adds great flavor and texture!

Lindsey @ Gingerbread Bagels on November 16, 2010 at 12:32 PM said...

Oooh your cupcakes looks soooo good! And the frosting looks perfect. Absolutely beautiful!

I wanted to let you know that you won the giveaway on my blog! :)

Evan @swEEts on November 16, 2010 at 5:37 PM said...

Perfectly simply, delicious vanilla cupcakes. What a wonderful way to celebrate the birth of a little boy!

Lindsey on November 16, 2010 at 5:56 PM said...

Wow, I can't believe I actually won a giveaway! :) Thanks Lindsey @Gingerbread Bagels. I'm so excited about trying out my new cookbook!!

Sandra on November 17, 2010 at 11:43 PM said...

Wonderful cupcakes..great photos too!:)

Ana Helena Campbell on February 23, 2011 at 9:53 PM said...

yummy!have to try them.

Karla said...

This is the perfect vanilla cupcake recipe !!! THey where fantastic...do u have any advice for the frosting though...it tastes fantastic but it was a bit too fluffy...

Lindsey on February 28, 2011 at 8:22 AM said...

Hi Karla,

So glad you enjoyed this recipe! Michelle @Browned Eyed Baker has some amazing recipes. :) About the frosting... not exactly sure what you mean by too fluffy, but if you find that the frosting is too thick then you can try adding a tablespoon or two of milk to smooth it out to your desired consistency. I hope that helps!

Lindsey

Anonymous said...

Gorgeous cupcakes! Where did you find cups that retain their color so well?

wilma gonzalez on March 3, 2013 at 5:19 PM said...

I am looking for a moist and delicious cupcake and this seem to be the one. Do they rise evenly

wilma gonzalez on March 3, 2013 at 5:35 PM said...

Lindsey
Do they rise with a dome

Jessica Escobedo on April 24, 2013 at 7:55 PM said...

I made these cupcakes today. Is the texture suppose to be 'Corn Bread' like?

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