Every occasion deserves a good and cute dessert. This one is pretty pretty cute if you ask me! Vanilla cupcakes with vanilla buttercream frosting, yummy.
If you are not into very sweet dessert, I suggest you just skip the buttercream part because it is really sweet! But the cupcake itself isn’t all that sweet, it is very moist and delicious. Plus, it keeps well stored in an airtight container, for up to 5 days without drying up.
Vanilla cupcakes (12 cupcakes) :
- 185g flour
- 200g sugar
- 2 eggs
- 115 g butter
- 120ml milk
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Vanilla buttercream frosting :
- 115g butter
- 3 tsp vanilla extract
- 4 tbsp milk
- 500g powdered sugar
For the cupcakes :
Take the butter and eggs out of the fridge about an hour before starting. It is important!
Preheat the oven at 180°C/350°F.
Add the softened butter and sugar in a big mixing bowl, beat with an electric mixer or a whisk until creamy and combined.
Add the eggs and mix well.
Add the vanilla, mix.
In a smaller bowl, combine flour, salt and baking powder.
Add half of the flour mixture to the big bowl, mix until just combined.
Add the milk and mix.
Add the remaining flour and fold it in with a spatula. Don’t overmix or you’ll get dry cupcakes.
In cupcakes tin, add the liners. Fill up to 3/4 with the batter.
Bake for 15 minutes at 180°C/350°F.
When the cupcakes are done, let it cool 5 minutes before taking them out of the tin. Let it cool completely on a rack before frosting them.
For the frosting :
Take the butter out of the fridge in advance to soften it.
With a spatula, combine butter, vanilla and about 50g of powdered sugar.
Add 2 tbsp of milk and 150g more of powdered sugar, fold it in with the spatula.
Add the remaining milk, mix.
Add what is left of the powdered sugar 1/2 cup at a time until you reach the desired consistency. The frosting should be thick and not runny.
Fill a pipping bag with the frosting.
When the cupcakes are completely cooled, frost them and enjoy!