Sunday, February 13, 2011

Valentine's Day Vanilla Cupcakes with Vanilla Buttercream

I have been dying to make a homemade vanilla cupcake and today was the day.  I spent some time researching recipes but I don't like to bake with sour cream, and I didn't want to use milk.  I eventually gave up finding one without milk and picked this one from The-Crafty-Penguin.  I really liked the recipe because it only made 8 cupcakes which is perfect for me.  Now if you make this you must follow the directions carefully!  It is not the normal process for making a cupcake batter, so don't be alarmed, it will turn out okay in the end.  I was thrilled with the results and this will definitely be my go to recipe!  It really is just as quick and easy as a box mix!!  I also decided to spice it up a little bit and do different color layers.  I think it looks very Valentine's Day festive!  Enjoy!!!

Vanilla Cupcake
Yield - 8 Cupcakes
1 Cup Flour
3/4 Cup Sugar
1 1/2 Teaspoons Baking Powder
A Pinch of Salt
3 Tablespoons of Butter, unsalted, room temperature
1/2 Cup Whole Milk
1 Egg
1/4 to 1/2 Teaspoon Vanilla - depending on how vanilla-yy you like it


  1. Preheat oven to 325.
  2. In bowl of stand mixer, combine flour, sugar, baking powder, salt and butter with paddle on slow. 
  3. When the mixture forms a sandy consistency (this will happen pretty quickly), slowly pour in half the milk. Stop mixing once combined.
  4. In a small bowl, whisk the other half of the milk together with the egg and vanilla (this will just take a few seconds.) Pour into flour mixture and mix until smooth (no more than a couple minutes.) Scrape the bowl as you are mixing.
  5. Extra Step if you want color - Divide batter evenly into the number of colors you want.  Mix in the color completely with a spoon, then continue on...
  6. Pour into a muffin tin that is lined with cupcake wrappers. Each wrapper should be no more than 2/3 full. This will make 8 cupcakes. 
  7. Bake for 20 to 25 minutes at 325 degrees F. Cupcakes are done when a toothpick inserted into the center comes out clean.
  8. Enjoy!!

Vanilla Buttercream
Yield: Enough for 8 Cupcakes

3 Cups Powdered Sugar
1/3 Cup Butter, unsalted, room temperature
1 1/2 Teaspoons Vanilla
2 Tablespoons Milk - depending on what consistency you want

  1. Beat butter for a couple minutes on high, using paddle attachment. Turn mixer to low and slowly add powdered sugar.
  2. Add vanilla extract and slowly add milk. Increase speed and beat for another minute or two, until fluffy. 
  3. For thicker frosting, add more powdered sugar. For thinner frosting, add more milk.
  4. Pipe or spread and ENJOY!!


  1. You're just so talented. These cupcakes are gorgeous. Thanks for linking them up to Sweets for a Saturday. Sorry it took me so long to come by and say so.

  2. Looks like an interesting recipe. Can't wait to try it.