I'm pretty much obsessed with cupcakes right now. I bake some every chance I get, and try a different recipe every time. For Memorial Day I decided to go with a basic vanilla cupcake with red, white, and blue vanilla buttercream. Both recipes come from The Baker Upstairs.
1/2 cup butter, room temperature
2/3 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
Preheat oven to 350. Line a muffin tin with paper liners.
In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Mix in vanilla. In a small bowl, whisk together the flour, baking powder, and salt. Add to the egg mixture in three additions, alternating with the milk. Mix until smooth.
Scoop into paper liners, filling 2/3 full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for five minutes, then transfer to a wire rack to cool completely.
This batter came out so delicious, thick, and creamy. However, Scot felt the cupcakes themselves turned out a little dry. I think I'll try them again with a bit more milk and see if that moistens them up enough for him. If so, this recipe will likely become my go to vanilla recipe.
1 cup butter, softened
4-5 cups powdered sugar
2-4 tablespoons milk
1 1/2 teaspoons vanilla
In a large bowl or the bowl of a stand mixer, beat butter until smooth. Gradually add 2 cups of powdered sugar, and beat well to combine. Add 2 tablespoons of milk and vanilla. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Add additional milk if too thick.