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Vanilla Cupcakes with Buttercream Frosting

Howdy!
So as some of  you may know, I have a 16 year old sister that is currently an officer on her high school dance team, and she has been really busy the last two weeks with dance camp. Being the responsible, kind officer that she is, she decided she wanted to treat the team to something sweet on their last day of camp. So naturally, she asked me if I would bake them some cupcakes… and by some, I mean 60. Yes, 5 dozen cupcakes on a weeknight. I am old… ok not that old, but I go to bed early because I have enough trouble getting up in the morning, so I was a little bit concerned I might be up all night. But thanks to Stella, and her amazing ability to crank out sweets in record time, I did get to sleep last night, yay! And so I was off in a baking frenzy (nobody in my family was allowed in the kitchen last night… haha).
After lots of thought, and talking to my sister and good friend Marissa, I decided to go with something basic… simple yet delicious. And so, the Vanilla Cupcakes with Buttercream frosting were made! I realize that this is probably the most basic recipe I have posted, but the great thing about it is that while basic, it is still DELICIOUS!!! And when you are trying to please a large crowd of 14-18 year old girls, you never know what they will like, so it’s best to stick with something classic, that everyone will like.
***Warning- I dyed the frosting blue and orange, so the cupcakes would be my sisters school colors… these would NOT have been my choice as far as decorating but hey, they were for her! Gosh I’m a good sister… 🙂
Ok, no more stalling, here we go:
Cupcakes:
You’ll need…

Vanilla Cupcake Ingredients

You’ll need to…

Pre-heat your oven to 350◦. Line a 12 cup muffin pan with cupcake papers.In a large bowl, beat the butter and sugar together until it is nice and fluffy.

Add in the eggs one at a time, mixing each in well before adding the next. Add the vanilla and lemon zest, and incorporate well.

In a medium bowl, sift together the baking powder, salt, and flour. Add 1/3 of the flour mixture to the butter mixture, and mix well. Then half the milk; mix well. Add 1/3 of the flour mixture; mix well. Then the second half of the milk; mix well. Then add the remaining flour mixture, and mix until well incorporated. Don’t over beat it, you just want it to be nice and incorporated!

Fill your cupcake pan, distributing batter evenly (they should each be about 2/3- 3/4 full).

Bake for 15 minutes, doing the toothpick test to make sure they are ready. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting:

You’ll need…

Buttercream Frosting Ingredients

***Optional- food color gel, sprinkles… any decorations you choose! I used Wiltons brand Food color gel (it keeps the frosting from getting bitter and gives you a nice bright color… it’s only $1.99 at any food supply/craft store)

You’ll need to…
In a large bowl, beat the butter until it is smooth. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much!) Remember, you can use more or less powdered sugar than is listed depending on the consistency you like!

Add in the salt and vanilla, and mix until well incorporated. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)

At this point, if you are going to color your frosting, do so now, and mix well!

Once your cupcakes are completely cooled, frost them!!!

 Despite the wacky colors… just wow, YUMMERS!!!

***Sidenote– I didn’t frost these as high/cute as I normally would because the frosting would have gotten squished in the carrying cases we used to take them to the school. But for reals people, it doesn’t matter how they look, because they taste FANTASTIC! I’ll be making these again this weekend, but with different decorations… pictures to come by Sunday!

Well I hope you enjoyed seeing the Vanilla Cupcakes with Buttercream Frosting being made!!! I promise they are great… a classic cupcake, a classic frosting, you just really can’t go wrong with these! And my favorite part is that they are SO customizable as far as decorating! You can color the frosting, you can use sprinkles, cute cupcake papers, anything you want to make these classic cupcakes pretty!

I’ve got a long day at the doctors office, so I’m out of here, but I hope you enjoy the cupcakes (I know you are all going to make them… yep.)

Love,

Katie

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Here’s the full recipe…

Vanilla Cupcakes with Buttercream Frosting

Ingredients:

Cake:

½ cup unsalted butter, softened

2/3 cup granulated sugar

3 large eggs, room temperature

1 ½ tsp vanilla extract

½ tbs lemon zest

1 ½ cups all purpose flour

1 ½ tsp baking powder

¼ tsp salt

¼ cup whole milk

Frosting:

1 cup butter

3 ½ cups powdered sugar

½ tsp salt

2 tsp vanilla

2 tbsp whipping cream

***Optional- food color gel, sprinkles… any decorations you choose!

You’ll need to…

Cake:

  1. Pre-heat your oven to 350◦. Line a 12 cup muffin pan with cupcake papers.
  2. In a large bowl, beat the butter and sugar together until fluffy. Add eggs one at a time, mixing each well before adding the next.
  3. Add the vanilla and lemon zest, and incorporate well.
  4. In a medium bowl, sift together baking powder, salt, and flour.
  5. Add 1/3 of the flour mixture to the butter mixture, and mix well. Then add half the milk and mix well. Repeat until you add the last of the flour, and mix until well incorporated.
  6. Fill your cupcake pan, distributing batter evenly (they should each be about 2/3- 3/4 full).
  7. Bake for 15 minutes, doing the toothpick test to make sure they are ready.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting:

  1. In a large bowl, beat the butter until smooth.
  2. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much… you want to get the perfect consistency for you!)
  3. Add in the salt and vanilla, and mix until well incorporated.
  4. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)
  5. At this point, if you are going to color your frosting, do so now, and mix well!
  6. Once your cupcakes are completely cooled, frost them.

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Howdy y’all!

So last night was Friday, and while I should probably out doing something super exciting and fun since it’s the weekend, I couldn’t help myself… I baked! I had been craving something sweet all day long, but I really wanted to try something a little different than the usual. So instead of one of my typical go-to recipes, I decided to make Snickerdoodle Cupcakes! The same delicious cinnamon sugar flavor as a Snickerdoodle Cookie, but different texture… and FROSTING! If you like snickerdoodle cookies, or even just cinnamon and sugar, you really really need to try these! I promise you will not be disappointed! I love sweets, but I also don’t feel like getting fat, so of course, I make my family and friends help me eat them, and I think all of us were very happy with the results! Seriously, the cupcakes are already gone, and I have requests for more! So lets get started:

Cupcakes:

You’ll need…

Snickerdoodle Cupcake Ingredients

You’ll need to…

Pre-heat your oven to 350° F. Line a 12-cup cupcake pan. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.

In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. It is VERY important to keep stirring the whole time so it doesn’t scorch on the bottom! Once melted, remove from heat and set aside.

In a medium bowl, beat the eggs and sugar together until thick (this should take a few minutes), and then add the vanilla.

Add the flour mixture to the egg and sugar mixture, and mix until they are blended. Then add the butter and milk mixture and mix until well blended.

Pour the batter into your cupcake pan, filling each cup about 3/4 full, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, they are done! Let them cool for 10 minutes in the cupcake pan, then move to a wire cooling rack to cool completely.

Frosting:

You’ll need…

Cinnamon Cream Cheese Frosting Ingredients

You’ll need to…

Cream the butter and cream cheese until smooth. Then add the vanilla and cinnamon and mix it until well blended.

Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best! And you can use more or less than 3 cups… it’s all about the consistency that you like!)

Frost your cupcakes once they are COMPLETELY cooled! If you try to frost them before they are cool, the frosting will melt and run!

*Optional- Mix a small amount of extra cinnamon and sugar together in a small prep bowl, and sprinkle over frosted cupcakes. (I use a small hand held strainer and it works perfectly!)

I wish they weren’t gone already!

Ok guys… I know that was a pretty long post, but I promise, it doesn’t take as long as it might seem! And even if it did, these cupcakes are definitely worth it! The frosting is great, but most importantly, the cake is fantastic too! The problem I have with some of the cupcake places around town is that either the frosting is really good but the cake is dry, or the cake is amazing but the frosting is just not very good. This is NOT the case with these– I promise you will like the whole thing!

I hope you all enjoyed reading, and now I hope you go make them for yourself. You will certainly enjoy (and so will your friends and family… that is, if you are nice enough to share)!

Feel free to leave me any questions/comments/suggestions! Thanks for reading 🙂

Love,

Katie

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Here’s the full recipe…

Ingredients

Cake:

1 cup all purpose flour

¾ tsp baking powder

1 ¼ tsp ground cinnamon

1 pinch salt

½ cup whipping cream

4 tbsp (half stick) butter

2 large eggs

1 cup sugar

½ tsp vanilla

Frosting:

8 oz cream cheese

½ cup butter

3 cups powdered sugar

1 tsp vanilla

2 ¼ tsp ground cinnamon

You’ll need to…

Cake…

  1. Pre-heat your oven to 350° F. Line a 12-cup cupcake pan.
  2. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.
  3. In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. Remove from heat and set aside.
  4. In a medium bowl, beat eggs and sugar together until thick (a few minutes), and then add the vanilla.
  5. Add the flour mixture to the eggs and sugar mixture and mix until they are blended. Then add the butter and milk mixture and mix until well blended.
  6. Pour batter in cupcake pan, filling each cup about 3/4 full, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, they are done!
  7. Let cool for 10 minutes in the cupcake pan, then move to a wire cooling rack to cool completely.

Frosting…

  1. Cream the butter and cream cheese until smooth.
  2. Add the vanilla and cinnamon and mix until well blended.
  3. Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)
  4. Frost your cupcakes once they are COMPLETELY cooled!

*Optional- Mix a small amount of extra cinnamon and sugar together in a small prep bowl, and sprinkle over frosted cupcakes. (I use a small hand held strainer and it works perfectly!)