August 29, 2014

Vanilla Cupcakes with Buttercream Frosting

I made these cupcakes to celebrate one of our friends becoming an American citizen today.  Not surprisingly, it's difficult to find red, white and blue items in August, but thankfully Amazon had everything I needed and Prime shipping got it to me quickly.

Until now I did not have a go-to vanilla cupcake recipe and was happy to find both a cupcake recipe and frosting recipe from Williams-Sonoma that I will definitely make again.


I prefer using large decorating tips when frosting cupcakes and Wilton's 1M tip is my favorite.  When using the large tips you'll need a 16-inch decorating bag and a large coupler.  All of these items are reasonably priced at places like Michael's and Jo-Ann's.

 

I love my Wilton Cupcake Carrier and no this post isn't sponsored by Wilton :)  The design keeps cupcakes from smashing into each other and the lid is roomy enough that I was able to leave the flag toothpicks in.  I especially enjoy sending this carrier to work with Chris, as he gets lots of comments from co-workers when he's carrying it :)




Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (makes 12 cupcakes)
    Cupcakes
    • 1 1/4 cups all-purpose flour
    • 1 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3/4 cup sugar
    • 6 tablespoons butter, at room temperature
    • 2 eggs (1 whole egg and 1 egg white)
    • 1 teaspoon vanilla extract
    • 1/2 cup milk
    Frosting
    • 3 cups powdered sugar
    • 1/2 cup butter, at room temperature
    • 2 tablespoons + 1 teaspoon milk
    • 1 teaspoon vanilla extract
    Instructions
    Cupcakes
    • Heat oven to 350 degrees. Line a muffin pan with liners.
    • In a small bowl, whisk together the flour, baking powder and salt. Set aside.
    • In the bowl of a stand mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white. Then beat in the vanilla.
    • Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating just until combined. Scrape down the sides of the bowl, then beat on a medium-high for 30 seconds (no longer than that, do not overbeat).
    • Divide the batter evenly among the prepared muffin cups (I use a large Oxo scoop). Bake for 20 minutes or until the cupcakes are lightly golden on top and a cake tester inserted in the center comes out clean.
    • Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely for about 1 hour.

    Frosting
    • In the bowl of a stand mixer, add all ingredients. Beat on low for 1 minute, then increase speed to medium and beat for 3 minutes.
    • I use a 1M tip and 16-inch decorating bag when frosting these cupcakes.

    Recipe adapted from Williams-Sonoma - Cupcakes / Frosting
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    5 comments:

    1. Please ship the cupcakes and carrier directly to me...we will test how they hold up between Florida and Colorado! Mmmmmm

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      Replies
      1. I would love to bake for you when you're here October!

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    2. I'm saving this one for reference, because I need a go-to cupcake recipe, too!

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    3. What a lovely celebration! And I love the cupcake carrier too--I recently put one cupcake pan on top of another and of course smudged my frosting...

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    4. Awe, absolutely love the fact that you made these for someone for becoming a citizen, that's so special! The decorations are adorable!!

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