Very Vanilla Cupcakes

A few weeks ago we stopped at Anthropologie (Ginny’s favorite store) and I noticed a cookbook titled “Vintage Cakes.” Knowing that Ginny adores anything vintage and sweets of  all kinds; I secretly scurried across the store with the book to purchase it for her. She loves the book and it turned out to have a ton of unique cake recipes. We stumbled upon this cupcakes recipe in the book and decided it would be perfect for the new blog.

Who doesn’t love a tasty cupcake? And I’m not talking about the kind you get from the grocery store in a plastic container. What sets this ultimate cupcake apart from others is the vanilla butter-cream frosting. It’s light and airy; not the thick heavy frosting that makes you feel like you ate a brick after having one measly cupcake. This classic cupcake recipe combined with butter-cream frosting makes an insanely delicious melt-in-your-mouth dessert.

Vanilla Cupcakes with Vanilla Butter-Cream Frosting

Vanilla Cupcakes

Recipe from Good Life Eats

Ingredients

  • 1 1/4 cup all purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 large egg whites, room temperature
  • Seeds scraped from 1 vanilla bean
  • 3 teaspoons pure vanilla extract

Method

Preheat the oven to 375°F. Line cupcake tins with cupcake liners.

In a large bowl mix flours, baking powder, baking soda, and salt. Set to the side.

In a medium sized bowl whisk together the milk, sour cream, and egg whites. Set to the side.

In a mixer fitted with a paddle attachmen,t add the butter, sugar and vanilla bean scrapings to the bowl and beat at medium speed  for 5 minutes, or until light and fluffy. Scrape the sides and bottom of the bowl when necessary.

While beating on medium speed add the vanilla extract and 1/3 of the flour mixture, scraping the sides and bottom of the bowl as needed. Mix in half of the sour cream mixture. Alternate between the remaining flour mixture and sour cream until all the wet and dry ingredients have been incorporated, beating until the batter is fully mixed (do not over beat).

Evenly divide the batter between 18 cupcake tins, only filling 2/3 of the way.

Bake for 18-20 minutes, or until a cake tester inserted into the centers come out clean and the cupcakes are golden in colour. Place on a wire rack to cool.

Vanilla Bean Butter-Cream Frosting

Recipe from Vintage Cakes by Julie Richardson 

Ingredients

  • 6 egg whites
  • 1 1/4 cups sugar
  • 1/4 teaspoon cream of tartar
  • 2 cups unsalted butter, room temperature, cut into small cubes
  • 2 teaspoons pure vanilla extract
  • Seeds scraped from 1/2 vanilla bean
  • 1/8 teaspoon fine sea salt

Method

Using a whisk, mix together egg whites, sugar, and cream of tartar in a bowl. Put the bowl over a saucepan with simmering water. Make sure the bowl rests above the water and does not touch it. This is called a double boiler.

This mixture will be very thick but as it heats up it will become easier to work with. Keep whisking until it reaches 130 degrees F.

Transfer the bowl to the standing mixer. Apply the whisk attachment and whip the egg whites on a medium-high speed until they reach the stiff peak stage (they are stiff peaks when you can hold the bowl upside down over your head and the mixture doesn’t move). This should take 3-4 minutes.

Turn the mixer down to low speed until the bottom of the bowl is cool to the touch.

Then, bring the mixer back up to medium-high speed and add the cubed butter one piece at a time. Add the next piece just before the last one has been incorporated.

Scrape down the edges of the bowl when needed. Don’t worry when the butter-cream looks curdled; this is normal. Keep mixing until it all comes together.

When everything is incorporated add the vanilla and the salt. The frosting should be very fluffy.

Use plastic wrap to cover the mixture. The butter-cream will last 2 days unrefrigerated or a week in the refrigerator. If it is refrigerated, bring it to room temperature before use. The cream must then be re-whipped. Whip by hand if kept at room temperature or with a mixer if refrigerated.

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  • August 29, 2012 - 10:01 am

    Sarah - Your blog appears to be very new but I’m happy I found it. I truly adore your pictures.
    Good luck and keep it up!ReplyCancel

  • August 30, 2012 - 1:00 am

    Ginny - Hi Sarah, Thanks so much…we will for sure keep putting up new posts!ReplyCancel

  • August 30, 2012 - 1:39 am

    very vanilla cupcakes. | Cooking Pics - [...] very vanilla cupcakes. /* [...]ReplyCancel

  • August 30, 2012 - 4:52 am

    kat - These cupcakes are beautiful so is the photography.
    I love mini cupcakes. Can you tell me what the baking time was on those?ReplyCancel

  • August 31, 2012 - 1:55 am

    Ginny - Hi Kat, I would bake the mini cupcakes for 8-10 minutes. Thank you, it is always nice to hear compliments on my photography :) ReplyCancel

  • September 4, 2012 - 8:08 pm

    Angelia - Your cupcakes look so dainty and cute! The photography is also very nice. I’ll definitely need to try out the buttercream frosting. I hate frostings that are dense and heavier than the cupcake. Nice job!ReplyCancel

  • September 4, 2012 - 8:26 pm

    Marissa - Looks like the perfect cupcake. Can’t wait to try these + gorgeous pix!ReplyCancel

  • December 16, 2012 - 8:59 am

    Jess - hey just wondering if you can just add 2 1/4 cups of self raising flower instead of
    1 1/4 cup all purpose flour
    1 cup cake flour
    1 teaspoon baking powder

    thanks :) ReplyCancel

  • December 16, 2012 - 9:05 am

    Jess - and how many does this make recipe make? ReplyCancel

  • January 3, 2013 - 4:02 pm

    Very Vanilla Cupcakes « The Cupcake Blog - [...] Sometimes simple things are the best — and it does not get more simple than these vanilla cupcakes topped with heaping dollops of vanilla buttercream frosting! When made the “old-fashioned” way, vanilla buttercream frosting consists of eggs whites, sugar, cream of tartar, butter, sea salt, vanilla extract and vanilla seeds… quite a bit more than the simplified versions of the recipe. The cupcakes themselves are equally complex, and just as tasty. Tops with a piece of fresh fruit, like a blackberry or raspberry, before serving! Source Couple of Cooks [...]ReplyCancel

  • January 12, 2013 - 1:13 pm

    Very Vanilla Cupcakes | The art of cupcake - [...] Visit Source: Couple of Cooks [...]ReplyCancel

  • February 20, 2013 - 12:54 pm

    Classic Vanilla Cupcakes | Devoted to Cupcakes - [...] Simple cupcake recipes such as the vanilla cupcakes are great for times when you want a delicious but simple treat for any special event in your life. Made from vanilla butter-cream frosting and an old fashioned cake mix, this particular cupcake recipe goes to prove that at times simple things really are the best,- not to mention tasty! Top it off with some fresh raspberries, blackberries or strawberries before serving. Source Couple of Cooks [...]ReplyCancel

  • March 4, 2013 - 1:06 am

    Megan - I love these cupcake liners, especially the ones on the cake stand. Where did you get them?ReplyCancel

  • May 28, 2013 - 8:28 am

    Very Vanilla Cupcakes | The art of cupcake - [...] Sometimes simple things are the best — and it does not get more simple than these vanilla cupcakes topped with heaping dollops of vanilla buttercream frosting! When made the “old-fashioned” way, vanilla buttercream frosting consists of eggs whites, sugar, cream of tartar, butter, sea salt, vanilla extract and vanilla seeds… quite a bit more than the simplified versions of the recipe. The cupcakes themselves are equally complex, and just as tasty. Tops with a piece of fresh fruit, like a blackberry or raspberry, before serving! Source Couple of Cooks [...]ReplyCancel

  • October 9, 2013 - 3:50 pm

    Joen A. Delfino - I’d like more recipesReplyCancel

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