Vanilla Cupcakes with Vanilla Frosting

October 30, 2009 at 11:52 am | Posted in cupcakes, sweet things | 14 Comments

vanilla cupcakes with vanilla frosting

In order to keep myself from unloading a bag of fun size KIT KATs straight into my mouth, it’s time I bake up my annual Halloween cupcakes…annually featuring these black and orange sprinkles.  What??  I only get one chance a year to use them!  I just hope they never go bad, because I’ve still barely made a dent in the jar (so expect to see them for years to come!).

This is a recipe that I came across in Everyday Food, so not only are they easy cupcakes to eat, they are also ridiculously easy to make!  And the flavor’s just a simple vanilla on vanilla, so they’d be good anytime of year.  The cakes had a good texture– they were nice and moist, even on day three (stored in the fridge, and brought to room temp before eating).  I don’t often whip up this type of powdered sugar and butter frosting.  While it may not have the refined, melt-in-your-mouthiness that my favorite Swiss meringue buttercreams have, it’s homey and familiar, and I like it a lot.

vanilla cupcakes with vanilla frosting

Vanilla Cupcakes– makes 12
from Everyday Food (October 2005)

1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup reduced-fat sour cream

-Preheat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.

-With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.

-With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.

-Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.

Vanilla Frosting– makes 1 cup
from Everyday Food (October 2005)

4 tablespoons unsalted butter, room temperature
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 pinch salt

-In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy. Use immediately, or cover with plastic wrap, and refrigerate up to 3 days. Before using, bring to room temperature.


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  1. Adorable! Sprinkles do tend to last forever, so I can only imagine how long once-a-year sprinkles last! 🙂

  2. You should put Kit Kats IN those fabulous cupcakes 😉

  3. Ooh you have a new header! Or have I just not been here in a while?

    Anyway, delicious looking cupcakes!

  4. oh these look so nice and I love those cupcake wrappers. I don t find any nicely decorated ones here 😦 those cupcake look delicious. Happy Halloween

  5. Yum! They look fabulous. But I have to admit I would eat these and then move onto the Kit Kat’s :).

  6. so cute! we are making spiderweb cupcakes at work tomorrow and i’m so excited!! i love holiday-themed baking.

  7. Hmm… I think you aren’t making enough of these gorgeous cupcakes if you think it’s going to last for a long time!

  8. Great looking cupcakes. Bet they are super yummy I like the cupcake pans that you used.

  9. Vanilla is just wonderful, isn’t it? I’m growing a greater appreciation for it all the time. Great selection for Halloween! I would eat these, AND the Kit-Kats!

  10. The swoops and swirls of frosting make me smile. Simple is good, and these cupcakes look lovely!

  11. Your Halloween treat looks super cute!

  12. Beautiful looking cupcakes – very festive.

  13. Gorgeous cupcakes!

  14. I love recipes from Everyday Food and this looks like a great one! So festive and fun with the sprinkles too 🙂 I’m the same with the holiday sprinkles being used year after year!

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