Vanilla Cupcakes with Cream Cheese Frosting

As a home baker, I am always on the quest for the perfect vanilla cupcake recipe.  Seriously, why is it so hard to find a recipe that yields results like a silly little cupcake from the grocery store.

I found this particular recipe on the delightful site, I Heart Cuppycakes, and since it was from one of my fav local boys, Duff Goldman, I had to give it a whirl.

I love, love the intense vanilla flavor in these, but wasn’t completely sold on the consistency.  I think the original recipe was intended for a legit cake, which might explain why they are so dense.  I changed the buttermilk measurement, and would probably add more the next time for a fluffier cake.

These little guys were made for a baby shower for a friend of mine whose little guy will be named Finn.  I used a basic cream cheese frosting and added blue food coloring until I reached a fabulous Tiffany blue – I believe about 10 drops.

For the little cursive F’s I used that sweet little cup of chocolate discs that you melt in the microwave and get melty chocolate.  I transferred the chocolate into a Wilton squeeze bottle.  I then lined a baking sheet with parchment paper and drew fancy f’s.  Make sure that you make the lettering rather thick so that they will stand up and not melt.  I transferred the letters to the freezer to let them set up and then put them on the cupcakes.

The result was a pretty little cupcake… but the quest for the perfect vanilla cake continues.

Ingredients:

3 1/2 cups All-purpose flour

2 1/2 t baking powder

1 t baking soda

1/2 t salt

3 sticks unsalted butter, softened

2 cups sugar

4 t vanilla extract

6 eggs

3 tbl canola oil

1 c buttermilk

Directions:

Preheat oven to 350F. Line cupcake pans with liners and set aside.

In a large bowl, sift flour, baking powder, baking soda and salt. Set aside.

In a stand mixer, cream the butter and sugar for about 5 minutes until light and fluffy. Add vanilla. Add eggs, one at a time until incorporated. Add oil and buttermilk. Slowly add flour mixture in 3 additions and mix until just combined.

Fill cupcake liners about 1/2 full. Bake about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

Cream Cheese Frosting

Ingredients:

12 ounces cold cream cheese

12 tbl unsalted butter, firm but not cold

1/4 t salt

1 1/2 lbs powdered sugar, sifted

1 t vanilla

Directions:

Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.

Add sugar until just incorporated, then add vanilla.

Transfer to piping bag and decorate.

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One thought on “Vanilla Cupcakes with Cream Cheese Frosting

  1. Fabulous chocolate crafting for the F’s! so impressed. Again, you’ve made cream cheese frosting that looks solid – how do I do this?

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