Vanilla Butter Yellow Cupcakes
Vanilla Butter Yellow Cupcakes are very basic and not overly sweet.
Servings 12 cupcakes
Cost 5
Ingredients
- 1 ½ cups cake flour (or equivalent amount of White Lily (170 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened (114 grams)
- ¾ cup sugar (150 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Vanilla Icing
- 3 cups powdered sugar sifted
- 8 tablespoons butter unsalted (114 grams)
- 1 ½ teaspoons good quality vanilla extract
- 2 tablespoons whipping cream
- 1-2 tablespoons of whole milk or as needed
- Pinch of salt
Instructions
- Preheat the oven to 350º F. Line 12 muffin cups with paper or foil liners.
- Mix the flour, baking powder and salt in small bowl. If the flour is lumpy, you can sift it. Otherwise, just whisk everything together.
- With an electric mixer, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, stirring eggs rather than beating, until they are incorporated into the batter. Once eggs are incorporated, add vanilla. Beat on medium high with the mixer, scraping sides of bowl.
- With mixer on lowest speed or with a rubber scraper, add the flour and milk alternately, stirring until blended. Beat with the mixer on medium for about 10 seconds or just until smooth. Don't over do it.
- Divide batter evenly among between the muffins cups. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in the pan for 5 minutes, then carefully remove from pan and let cool completely before making the frosting.
- To make the frosting, gradually stir sugar into the softened butter until mixed. Add vanilla and beat with a mixer, then add cream and milk and beat until smooth and creamy. Add the salt and beat until well mixed.