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Vanilla Cupcakes with Vanilla Frosting

February 4, 2017 By admin Leave a Comment

Valentine’s Day ♡

It’s February & closer to my favorite holiday…Valentine’s Day! ♡♡♡ My earliest memory of my Memaw, is her calling me her “heart girl”.  As a young child, almost everything I drew incorporated hearts (heart people, heart windows on a house, etc.) & so my Memaw’s fond nickname for me was born!  I still love the color pink & hearts which is the standard for Valentine’s Day & why I love it so much.

I love baking for Valentine’s Day!!!!  Sweets & chocolate are a staple for this holiday.  Since I have a 4-year-old & 2-year-old to celebrate with this year, chocolate seems messy.  Vanilla cupcakes & vanilla frosting are a win for everyone involved!  Super easy, super fun to decorate, & super yummy!!!!

Vanilla Cupcakes with Vanilla Frosting

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Vanilla Cupcakes with Vanilla Frosting
Author: Cari ♡
Serves: 24 regular cupcakes/48 mini cupcakes
 
Ingredients
  • Cupcake Batter:
  • 2 sticks of butter
  • 1¾ cups of sugar
  • 4 eggs
  • 1 cup of milk
  • 1 T vanilla
  • 3 cups cake flour
  • 1 T baking powder
  • ½ t salt
  • Frosting:
  • 2 sticks butter
  • 2lbs confectioner's sugar
  • ¼ cup milk
  • 1 T vanilla
Instructions
  1. Preheat oven 350°F.
  2. Cream butter in the bowl of the mixer. Add sugar. Add eggs one at a time until fully incorporated.
  3. Sift together the cake flour, salt, & baking powder.
  4. Interchangeably mix in milk & flour mixture ⅓ at a time. Add vanilla.
  5. Line cupcake tin with cupcake liners & fill ⅔ full with batter.
  6. Bake 16 minutes for regular cupcakes/9 minutes for mini cupcakes or until the top is springy & a toothpick is clean when inserted. If the toothpick is wet, put the cupcakes back in the oven for 2 more minutes. Repeat as many times as needed.
  7. Once the cupcakes are fully cooked & are easy to handle, pull the cupcakes directly from the cupcake tin to a wire rack to cool.
  8. Place a piping tip in a piping bag & fill with frosting. When the cupcakes are fully cooled, frost the cupcakes.
  9. Decorate the cupcakes with sprinkles, candies, or decorative picks.
  10. Enjoy! ♡
3.5.3226

Kitchen Tips ♡

♡ I use cake flour for my vanilla cupcakes instead of all-purpose flour.  AP flour will work, but cake flour makes the cake light & spongy whereas the AP flour will create a texture that can be heavier & dense.  I like to make my own cake flour because it is less expensive to make than to buy it & it is easy to make!  Scale 1 cup of flour in a bowl & then take 2 tablespoons of the flour back out of the bowl.  Replace that with 2 tablespoons of cornstarch.  Yes!  Cornstarch!  Cornstarch has a silky feel to it & it helps take out some protein content which makes a difference with gluten forming.

♡ I sift my dry ingredients of flour, salt, & baking powder.  Sifting is important in cupcakes because it makes the flour lighter which helps all the ingredients to incorporate easier. To sift, a strainer is needed & a medium-sized bowl.   Simply put the flour, salt, & baking powder through the strainer by hitting the sides of the strainer or if the flour is going outside the bowl, use a spatula to push the ingredients through.

♡ In order to try & keep my cupcakes uniform, I use a scoop & a bowl of water when I am putting the batter in the muffin tin.  I use a 1/4 cup scoop for regular cupcakes & a tablespoon for mini cupcakes.  The bowl of water keeps the batter from sticking to the scoop.  I place my scoop in the water in between each cupcake scoop.  A little bit of water won’t affect the baking process!

♡ My oven has hot spots which means that the oven is hotter in certain places than in others.  When I check my cupcakes, I turn the cupcake tins around & switch the sides of the cupcake tins.  This helps me cook my cupcakes more evenly!

 

 

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