I love cupcakes. Not my all-time-favorite dessert, but I think they are so cute and fun. And versatile!
I am taking a classic vanilla cupcake recipe and making two other cupcake recipes from it! It’s like three recipes in one, and you won’t believe how simple it is to make.
Classic vanilla cupcakes are just that, classic. They can be used for birthdays, anniversaries, showers, etc. You can add any kind of paper topper and it will look fabulous. But, I like to shake things up…
Adorable dotty sprinkles make this cake, don’t you think??
Classic Vanilla Cupcake Recipe
1/2 cup softened butter
1 cup sugar
2 tsp vanilla extract
1 1/2 cups AP flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
Preheat your oven to 350˚
Begin beating sugar and butter together in the bowl of an electric mixer fitted with the paddle attachment. Beat for a good minute to minute and a half. Add one egg at a time, then beat for another 2 minutes. Till pale, pale yellow. Add the vanilla extract and give it a whirl.
In a separate bowl, combine flour, baking powder and salt, stir with a whisk to remove any lumps.
Starting with the mixer on low, add the flour and milk; alternating dry, wet, dry, wet, dry. Be sure to end using the last of your dry mixture!
If you are using liners (I didn’t!) place them in the tin. Otherwise, spray your tin liberally, and I mean it!
Fill each cupcake 3/4 of the way full,
smoothing out the tops as you go. (You don’t HAVE to do that…
It just makes me feel like a better baker…)
Place in oven on middle rack, and immediately turn the oven down to 325˚. My cupcakes took close to 24 minutes, but as you can tell, they were the BIG babies….As in, I baked 6 cupcakes, instead of the 12 in a normal pan. Keep an eye on them, and as soon as the sides of the cakes are starting to pull away, they are done.
Look at those beautiful vanilla beans!
Vanilla Bean Icing Recipe
1 stick butter, room temperature
1 block cream cheese, room temperature
1 box confectioners sugar
1/2 vanilla bean, seeds scraped into mixing bowl
1/2 tsp vanilla
Splash of heavy cream to thin, if needed
Add butter and cream cheese and whip in the bowl of an electric mixer fitted with the whisk attachment. Mix until fully combined. Add vanilla beans (cut the bean down the center, then using the back of your knife, scrape the seeds.) and vanilla extract. Mix just slightly, then begin adding the sugar a cup at a time, on low. If you need your icing thinned a bit, add a touch of cream. Start with the tiniest amount, you can always add more!
Ice cupcakes with a good amount of frosting – the cupcakes aren’t as sweet as some recipes, so the icing really shines.
Now… Ready for some fun????
While your cupcakes bake, you need to make a lime syrup. Take 1 cup Simply Limeade and half cup of sugar. Bring to a boil in a small saucepan over medium high heat, and reduce by half.
Once the cakes are out the oven, immediately spoon some of the syrup over the cupcakes. I do this after they have been dumped on to the cooling rack, placed over a half sheet pan lined with foil.
To the Vanilla Bean Frosting, add a tablespoon of the syrup as well as lime zest. The syrup makes the icing a but runny. If that bothers you, add some more confectioners sugar, or cream cheese.
Caramel Popcorn Cupcakes
Mix chopped caramel popcorn into the Vanilla Icing, then top with extra popcorn. This would be perfect for movie night! It hints at the sweet and salty bit of the popcorn, but makes for very fun presentation.
What do you do with vanilla cupcakes?? Have any fun things you add??
I adore cupcakes! I haven't tried gluten free ones yet (recently had to switch to a new diet for health reasons), but I'm hoping to soon! These ones look scrumptious!
The limeade cupcake sounds delicious. I am looking forward to giving this recipe a try.
I found your site through Paulina's site and I am looking forward to seeing your other posts.
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