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Vanilla Cupcakes & The Best Basic Buttercream Frosting

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Vanilla cupcakes and a flawless frosting. The key is whipping the frosting for as long and as fast as you can to get it nice and light and fluffy! For a silky smooth frosting, sift your powdered sugar. Make sure you use unsalted butter and have it at room temp. Don’t microwave the butter to soften it! I had a pastry chef friend tell me she lays butter out on the counter the night before and it’s perfect in the morning.

Ingredients

  • FOR THE CUPCAKE:
  • ¾ pounds Unsalted Butter, Room Temperature
  • 2 cups Sugar
  • 5  Eggs
  • 1-½ teaspoon Vanilla Extract
  • 3 cups Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Sea Salt (or Kosher Salt)
  • 1 cup Buttermilk (or Substitute A Scant Cup Of Milk Plus 1 Teaspoon Lemon Juice)
  • FOR THE FROSTING:
  • 3 cups Confectioners Sugar (Sifted)
  • 1 cup Unsalted Butter, Room Temperature
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Heavy Whipping Cream

Preparation

Preheat the oven to 325 F.

In a large bowl using a mixer with whisk attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs and vanilla and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients and the buttermilk into the batter. Mix until just combined.

Line two 12-count muffin pans with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and set pan on a rack. Allow cupcakes to cool in the pan for 15 minutes.

Meanwhile, make the frosting. In the bowl of a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and whipping cream and continue to beat on medium speed for 1 minute more, adding more cream if needed.

Pipe or spread frosting onto the top of the cooled cupcakes, as desired.

This recipe will make exactly 24 moist and delicious standard size cupcakes.

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3 Reviews

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Julie on 7.25.2018

I just made the icing and it was amazing!I used it to cover a cake and I barely had enough though

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VictoriaDoubleU on 9.17.2013

I only made the frosting and it was great! I’d never thought of using the whisk attachment and am so glad you suggested it. Why didn’t I ever think of that before?!

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Mary D on 7.22.2013

I’m so happy! I made these over the weekend for my son’s girlfriend. They were pretty easy to make and the buttercream frosting is perfect! I made them pink too! Good cupcake recipe to have!

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