Vanilla Cupcakes with Cream Cheese Frosting

After several weeks of trying vanilla cupcake recipes, I am happy to share that I have found the ONE. This recipe gives a flavorful vanilla cake that is moist but yet light and fluffy. It is simple and I love it. It will become my go-to vanilla cake. The recipe is from Glory of Glorious Treats.

I have been taking the Wilton decorating courses. In Course II, we are learning how to make flowers with royal icing and it is difficult. But I am sure with lots of practice I will get the hang of things.

Back to the star of this post, the vanilla cupcakes!! They are the best and I will be re-making them soon again.

Perfect Vanilla Cupcakes

Recipe by Glorious Treats

Yields- 15-16 cupcakes

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions

* Preheat oven to 350*F.

* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.

* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.

* Bake cupcakes for 12-14 minutes.

* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

Vanilla Cream Cheese Buttercream Frosting

1  cup (2 sticks) unsalted butter

8oz cream cheese

1/4 teaspoon salt

4 cups powdered sugar

2 teaspoon vanilla extract

2-3 tbsp heavy cream

Directions:

Bring butter and cream cheese to room temperature.

In the bowl of an electric mixer, beat butter and cream cheese on medium high until completely smooth about 2-3 minutes. 

Add salt.

Reduce speed to low and add 2 cups of sugar, one cup at a time. Beat until combined.

Add vanilla, 1tablespoon of heavy cream and beat to combine. 

Add the remaining heavy cream and beat until desired piping or spreading consistency. If buttercream is not thick enough, place in fridge for 20mins.