Day 215: The Best Vanilla Cupcakes

I try not to use the word "best" in my titles often. But man, these are just cupcake heaven! I couldn't resist.

I used my grandma's famous vanilla cake for my base of these cupcakes, but I had to change a few things.


For starters, I only had 3 eggs, not 4. Then I wanted to boost the vanilla flavor so I added 1 tablespoon of vanilla paste and 2 teaspoons of vanilla extract. Next, I wanted the batter to be a little runnier so I added 1/2 cup buttermilk. The buttermilk balances out the sweetness.


I made some vanilla American buttercream piped it on and topped it off with sprinkles. Perfection! It's moist, fluffy, and is jam-packed with that amazing vanilla flavor.


Are you a chocolate or vanilla fan? I'm both, I just can't decide! You can also pipe these cupcakes with some of my chocolate frosting.

I also made a video this time around. It seems like I haven't done it for ages! :) I finally got around to doing it and hope you enjoy it!

You won't be let down by these vanilla cupcakes. This is the only recipe you'll ever need!

|Level: 👩🏽‍🍳|Time: 45 minutes| Serves: 12-14 cupcakes|


RECIPE:


INGREDIENTS:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 14 tablespoons butter, softened

  • 1 1/2 cups granulated sugar

  • 3 eggs

  • 1 tablespoon vanilla paste

  • 2 teaspoons vanilla extract

  • 1/2 cup buttermilk

Vanilla Buttercream

  • 2 sticks butter, softened

  • 1 1/2 cups granulated sugar

  • 2 tablespoons milk

  • Food coloring, optional

STEPS:

  1. Preheat your oven to 375 degrees F and line a muffin tin with cupcake wrappers. Sift your flour and baking powder together in bowl.

  2. Cream together your butter and sugar in a large bowl. In a smaller bowl, whisk your eggs, vanilla paste, and vanilla extract all together. Add your egg mixture into your creamed butter/sugar. Beat in 1/2 of your flour/baking powder mixture and mix until no flour streaks remain. Pour in all your buttermilk and then your remaining flour.

  3. With a cookie scoop, drop your batter into each cupcake wrapper. Bake for 20 minutes and cool.

  4. While your cupcakes are cooling beat your butter and powdered sugar with an electric mixer. Slowly pour in your milk and food coloring if desired. Pipe onto cupcakes and serve.

Enjoy!


- The Bored Baker 👩🏽‍🍳

Made this recipe? Tag @theboredbakerofficial on Instagram.


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