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Vanilla Cupcakes with Buttercream Frosting

October 30, 2013

So cute right? You can never go wrong with a classic vanilla cupcake with buttercream frosting. I really like this cupcake recipe because it’s simple and makes the perfect rounded cupcake.

Vanilla Cupcakes

Last week I went to a cooking class with my foodie friend, Julia over at A Cedar Spoon, and Dave, from Dave’s Specialty Foods in Mount Prospect, IL made these cupcakes and I really enjoyed them. He dipped them in chocolate ganache (cream and chocolate) and didn’t use cupcake liners – they were the “real deal.” I appreciate his rustic clean way of cooking and baking.

cupcakes

This cupcake batter is whipped and full and makes the perfect rounded cupcake. This cupcake is not a dense moist cupcake that get’s stuck on the roof of your mouth. It’s a crumbly, but not dry, slightly moist cupcake – much different from what the cupcake boutiques often serve. Don’t get me wrong, I love a good boutique cupcake, but it’s also nice to enjoy a simple one every once in a while.

vanilla cupcakes

I made a traditional butter cream frosting to top off these cupcakes. Vanilla cupcakes deserve a sweet buttercream which makes these so perfect. This is great cupcake for any celebration…birthday, wedding shower, baby shower…you name it!

cupcakes

Add a few of your favorite sprinkles and you have yourself an adorable delicious cupcake.

Vanilla Cupcakes with Buttercream Frosting
 
Save Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Stuckonsweet.com: Stuck on Sweet
Recipe type: Cupcake
Serves: 12 cupcakes
Ingredients
Cupcakes
  • 1¾ cup flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 stick butter, softened
  • 1 cup sugar
  • 3 eggs at room temperature
  • ⅔ cup coconut milk-unsweetened
  • 2 teaspoons vanilla
Buttercream Frosting
  • 2 sticks unsalted butter, room temperature
  • 3½ cups confectioners (powdered) sugar
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons cream or milk
  • ¼ teaspoon salt
Instructions
For the Cupcakes
  1. Preheat oven to 350 degrees and grease a mini or regular cupcake pan. You can also use cupcake liners if you would like.
  2. Combine flour, baking powder and salt in bowl and mix well with fingertips.
  3. In a mixer, whip butter, and sugar until thick and pale, about 4 minutes. Add eggs one at a time and vanilla and mix until incorporated, scraping down sides of bowl as needed. Next add coconut milk and mix well. Batter will look lumpy.
  4. Fold in reserved dry ingredients with a spatula. Batter with be thick and fluffy.
  5. Spoon cupcake batter into prepared pan, about ¾ full.
  6. Bake for 15 minutes. Check at 12 minutes and continue checking until cupcakes have puffed and a thin knife or toothpick inserted comes out clean.
  7. Remove cupcakes from oven and let cool completely before frosting.
For the Buttercream Frosting
  1. In a mixer, whip butter until light and fluffy, about 3 minutes. Add powdered sugar a little at a time and whip for another 2-3 minutes. Add vanilla and 1 tablespoon milk and salt and continue to whip for 4-5 minutes. Check for consistency, if it's too thick add another tablespoon of cream or milk to thin it out.
  2. Pipe frosting on cooled cupcakes and top with sprinkles.
3.4.3177

Slightly adapted from: Dave’s Specialty Foods

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2 Comments
Filed Under: Cakes/Cupcakes, Desserts, Holidays Tagged With: chocolate buttercream, cupcakes, desserts, frosting, Halloween, vanilla cupcakes


Comments

  1. Amy says

    October 28, 2014 at 1:16 pm

    Can you taste the coconut in the cupcakes? I’m not really a fan of coconut.

    Reply
    • Jessica Erin says

      October 28, 2014 at 1:52 pm

      No you can’t. It’s more for moisture than anything. You can substitute milk instead if you would like.

      Reply

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I'm Jessica Erin and I am the recipe developer, photographer, and writer behind stuckonsweet.com! You will find a little of everything including healthy meals, comfort food, and my favorite - sweets. So stay awhile...I hope you're hungry!

Oh, and don't forget to save room for dessert... (read more)
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