VANILLA CUPCAKES
CLASSIC VANILLA CUPCAKES TOPPED WITH A PINK VANILLA BUTTERCREAM!
SKILL LEVEL: BEGINNER | QUANTITY: 12 CUPCAKES
LISTS
GROCERY LIST:
4 sticks | Unsalted Butter
2 large | Eggs
½ cup | Whole Milk
1 cup | Granulated Sugar
3 ½ cups | Confectioners’ Sugar
1 ½ cups & 1 tablespoon | All-purpose Flour
½ teaspoon | Kosher Salt
1 ¼ teaspoons | Baking Powder
2 teaspoons | Vanilla Extract
6 ounces | White Chocolate Baking Chips (optional)
Brand recommendation - Ghirardelli Classic White Chocolate Premium Baking Chips
A few dashes | Food Coloring (assorted colors, optional)
KITCHENWARE:
12-cup Muffin Pan
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl
Measuring Spoons & Cups, Whisk, Sieve (fine mesh strainer), Rubber Spatula & Pastry Bags (optional)
Paper Muffin Cups or Parchment Paper
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
Let milk come to room temperature by leaving out for about 30 minutes*.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having drier cupcakes. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt or sugar. Both are usually not fine enough to get through the sieve.
*Dependent on the temperature of your home
BAKE
CUPCAKES:
1 ½ cups & 1 tablespoon | All-purpose Flour
1 ¼ teaspoons | Baking Powder
½ teaspoon | Kosher Salt
1 stick | Unsalted Butter (room temperature)
1 cup | Granulated Sugar
1 teaspoon | Vanilla Extract
2 large | Eggs (room temperature)
½ cup | Whole Milk (room temperature)
FROSTING:
3 sticks | Unsalted Butter (room temperature)
1 teaspoon | Vanilla Extract
3 ½ cups | Confectioners’ Sugar
A few dashes | Red Food Coloring
DECORATIONS: (OPTIONAL)
6 ounces | White Chocolate Baking Chips
A few dashes | Food Coloring (assorted colors)
Line a 12-cup muffin pan with muffin cups or cut out 12 large squares from parchment paper to create your own muffin cups. Set aside.
Preheat oven to 400° F and place rack in the center of the oven.
Sift flour and baking powder in a medium mixing bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat butter, sugar and vanilla until very fluffy, about 6 minutes on medium-high speed. Add eggs one at a time, beating until well blended after each addition. Add ½ of dry ingredients and mix on low speed until just combined. Add ½ of milk and mix on low speed until just combined. Add remaining ½ of dry ingredients and mix on low speed until just combined. Add remaining ½ of milk and mix on low speed until just combined. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
Evenly distribute batter between 12 prepared muffin cups filling about ¾ of the way full. Bake for 5 minutes. Reduce oven to 350° F, and bake for an additional 22-25 minutes, until a toothpick comes out clean and the topping is lightly golden brown. Allow cupcakes to slightly cool for 5 minutes before turning out onto wire rack. Leaving hot cupcakes in the muffin pan too long will trap moisture and could result in a soggy cupcake. Let cool at room temperature or place in fridge.
Make the frosting by beating the room temperature butter in a stand mixer with a paddle attachment or a large bowl with a hand mixer until light and fluffy, about 3 minutes. Add the vanilla and continue beating for about 1 minute. Slowly add in the confectioners’ sugar until mostly mixed. Increase speed, scraping down the sides of the bowl until smooth and creamy. Add a few drops of red food coloring and mix until blended, but don’t overwhip. Set aside.
If making decorations, place white chocolate in a heat-proof bowl set over a pot of simmering water with the heat on the lowest setting. You shouldn’t need more than 2-inches of water and want to ensure the bottom of the bowl is not sitting in the water. Stir white chocolate frequently until melted. Mix with desired food color, add to pastry bag and hand pipe decorations. Let cool until hardened.
Frost cupcakes and garnish with white chocolate decorations.
Store leftovers in airtight container at room temperature.
