Double Vanilla Cupcakes with Cream Cheese Frosting

Ina Garten is the queen of simple recipes that yield perfect results.  If you are new to this whole cooking game, or simply looking for recipes that will become staples in your arsenal, Ina’s books and recipes should be your first stop!

When I stumbled upon this recipe a few years ago it immediately became my go-to vanilla cake recipe.  Sour cream might throw you off, but rest assured, it’s what makes these babies so darn moist.

I’ve finally gotten around to having vanilla beans in my kitchen and tweaked this recipe slightly by adding those tiny bits of awesome.

Using my favorite cream cheese frosting instead of Ina’s, adding some food coloring and hearts, and voila, you have the perfect treat for your valentine!

Cupcakes
Ingredients
18 tbl unsalted butter
3 cups sugar
6 extra large eggs (room temp)
1 c sour cream (room temp)
1 1/2 t vanilla extract
1 medium vanilla bean, halved lengthwise and scrapped of seeds
3 cups all-purpose flour
1/3 c cornstarch
1 t salt
1 t baking soda

Cream Cheese Icing
Ingredients
1 8 oz package of cream cheese, softened
1 stick of butter, softened
1 16 oz package of powdered sugar, sifted
1 t vanilla extract
1/4 t red food coloring
candy decorations

Directions
Preheat oven to 350° and insert paper liners in muffin tins.

Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.

Add sour cream and vanilla extract and vanilla bean seeds.

Sift together flour, cornstarch, salt and baking soda. With mixer on low speed, add dry ingredients to the butter mixture.

Mix until just combined.

Fill cupcake liners 3/4 full with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool to room temperature on a wire rack.

Directions
Combine cream cheese and butter in an electric mixer.  Beat at medium speed until smooth.  This will be so easy if your butter and cream cheese have been sitting out for awhile, trust me!

Gradually add sugar, beating until light and fluffy.

Stir in vanilla and food coloring.  Continue adding food coloring if you want a deeper pink or red color.

When cupcakes are completely cooled, decorate and enjoy!

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3 thoughts on “Double Vanilla Cupcakes with Cream Cheese Frosting

  1. I really like Ina’s recipes too. The only thing I don’t like is that her recipes call for XL eggs. I’ve just used LG and it’s been fine. I have wondered if things would be EVEN better with the XL ones.
    ~ingrid

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