Bakery Style Vanilla Cupcakes With Vanilla Buttercream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cupcakes.
  • Preheat oven to 350 degrees F.
  • Line muffin tins with cupcake papers.
  • In a small bowl, combine the flours. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugar gradually and beat until fluffy, about 3 minutes.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
  • With each addition, beat until the ingredients are incorporated but do not over beat.
  • Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  • Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
  • Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  • Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
  • Icing.
  • Beat softened butter for a couple minutes in a stand mixer with the paddle attachment until smooth and creamy.
  • Add 2 cups of the powdered sugar and blend well with the butter.
  • Add more sugar, if needed, to adjust for taste. (I find that 2.5 cups is perfect).
  • Add vanilla extract, salt, and 1 tablespoons of milk/cream and beat for for a few minutes on high, until light a fluffy. Make sure you really beat it for a few minutes (at least 3) so you get that super smooth and fluffy frosting texture.
  • If your frosting is too thin, add more sugar.
  • If your frosting is too thick, add milk/cream 1 Tbsp at a time.
  • I like to use 2 Tbsp milk for a thicker frosting to pipe on cupcakes, and 3 Tbsp milk for a slightly smoother frosting to frost a cake.
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