Vanilla Cupcakes

Hi everyone – it’s Eva from Eva Bakes here again to share a fantastic recipe with you today!

With my daughter’s joint birthday party quickly approaching earlier this month, I wasn’t sure what kind of cupcakes to bake. This year’s party was huge – we would have over 20 kids and their parents attend, so I planned to make 4 dozen cupcakes. I needed a recipe that I could easily double and appeal to both adults and children. I thought about Oreo cupcakes but didn’t want to make things more complicated. On top of that, my in-laws were going to visit for the party weekend, so my time was extremely limited. I needed a good cupcake recipe – fast.

The recipe I finally decided to try was this one from Magnolia Bakery. I’ve heard a lot of hype about Magnolia Bakery and their cupcakes. In fact, I hear a lot about cupcakeries. But what can I say? I’m cheap. I’m not usually one to dish out $2+ for a cupcake when I know that I can bake a dozen for the same price. Plus, I just get a lot of joy baking things for people. Not to mention I don’t add any funky ingredients into my cupcakes to make them shelf-stable.

I wasn’t able to try a cupcake on the day that they were baked, but I can tell you that they dried out just slightly overnight. I had them stored in an airtight container, but the cupcakes lost a bit of moisture. The parents all loved the cupcakes, though, and the kids seemed to love them too, so that is all that matters.

Vanilla Cupcakes

 

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Cook time

20 mins

Total time

20 mins

 

Author: Eva | Eva Bakes

Serves: 24

Ingredients

• Cupcakes:
• 1 and ¼ cups all-purpose flour, plus extra for dusting pans
• 1 and ½ cups self-rising flour (to make your own self-rising flour, mix 1 cup of all-purpose flour, 1 and ½ teaspoons baking powder and ¼ teaspoon salt; this makes 1 cup of self-rising flour)
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• Frosting:
• 2 sticks unsalted butter, softened
• ¼ teaspoon salt
• 5 cups powdered sugar
• 1 Tablespoon vanilla extract
• 1-2 Tablespoons heavy cream
• blue food coloring
• sprinkles, for decorating (optional)

Directions

1. Make the cupcakes:
2. Preheat your oven to 350 degrees F. Line two standard muffin/cupcake pans with paper liners and set aside.
3. In a medium sized bowl, whisk the flours together and set aside.
4. In a measuring cup, mix together the milk and vanilla.
5. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until smooth. Slowly add in the sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time until well mixed.
6. Turn the mixer down to low and alternately add the flour mixture and milk, beginning and ending with the flour. Do not over mix.
7. Evenly distribute the batter into your prepared baking pans, filling each paper liner at least ¾ full. Bake in your preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
8. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a
9. large bowl if using a handheld mixer, whip the butter and salt on
10. medium-high speed for about 30 seconds. Turn the mixer down to low and
11. add the powdered sugar about ½ a cup at a time. Add vanilla and mix.
12. Drizzle in the heavy cream. If your frosting seems too stiff, add more
13. cream. If it's too soft, add more powdered sugar. Once the frosting is
14. to your liking, add in the food coloring (I used about 10 drops) and mix until the color is uniform.
15. Once the cupcakes are cool, pipe the frosting on top of the cupcakes and
16. decorate with extra sprinkles if desired. I used a Wilton 1M open star
17. tip to pipe my cupcakes.

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