Vanilla Cupcakes With Buttercream Icing

Now, who on earth doesn’t just LUV cupcakes! They seem to bring the kid out in all of us. Here’s a really simple and dee-lish-us Vanilla Cupcake with Buttercream Icing for your recipe box. This is a cupcake for all seasons! You can top it with sprinkles, or hearts, or little American flags, or Christmas angels. Or… you can savor these tasty little vanilla cakes with their rich buttercream icing, just as they are! Yippee!! Cupcakes!

Vanilla Cupcakes with Buttercream Icing

Recipe by: Bobbi Jo Lathan

Recipe type: Dessert

Cuisine: Traditional

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

INGREDIENTS

For the cupcakes:

1 /2 cup butter (softened)

1 cup sugar

1 egg (beaten)

1 /4 cup sour cream

3 /4 cup evaporated milk

2 teaspoons pure vanilla extract

1 2 /3 cup all-purpose flour

1 1 /2 teaspoons baking powder

1 /2 teaspoon salt

For the Buttercream icing:

3 /4 cup unsalted butter (softened)

4 cups powdered sugar

3 tablespoons milk

2 teaspoons pure vanilla extract

1 /4 teaspoon sea salt

INSTRUCTIONS

For the cupcakes:

1. Preheat your oven to 350°.

2. Get out your 12- cup-cupcake pan and fill each cup with a paper liner.

3. Get out a big mixing bowl and whisk together the softened butter and sugar. Then, add the egg, sour cream, milk and vanilla and whisk until nicely blended.

4. Get out another mixing bowl and a sifter. Sift the flour, baking powder and salt together into the bowl.

5. Now, add the dry, sifted flour mixture, a little at a time, into the mixing bowl with the butter-sugar-egg mixture, and whisk together until completely incorporated.

6. Next, fill each of the cupcake liners with the batter, about 2 /3 the way up of each cup.

7. Once all the cups are filled, bake the cupcakes in your 350° oven for about 15-20 minutes until done. You can stick a toothpick into a cupcake after 15 minutes or so and if it comes out clean, which means they are done. If it’s still a bit gooey in the center, then let them cook another 5 minutes until done. Remove from the oven and let them cool.

For the icing:

1. Get out your hand mixer and a large mixing bowl. And, beat the butter at medium speed until creamy, about 2 minutes.

2. Add 2 cups of the powdered sugar, and beat at high speed until blended. Next, add the other 2 cups, the evaporated milk, vanilla extract, and the salt, and beat on high speed until the icing is all fluffy, and all the ingredients are fully incorporated. (Note: If it is too dry, add a tiny bit more milk and mix. If it is too runny, add a little more powdered sugar, a little at a time until you get a nice and fluffy consistency.)

3. For the icing, I use a piping bag. I fill it with the icing and pipe it up high onto the cooled cupcakes and decorate each iced cupcake according to the holiday or special occasion.

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