Vanilla cupcakes are simply delicious. Super moist and packed with vanilla-y flavor! This recipe makes a small batch of 6-7 scrumptious cupcakes.
Lets talk Cupcakes!
Mini tier cakes are fun to make, but cupcakes are easier to share. These small cakes are perfect for individual servings. Cupcakes are the perfect addition to any gathering. Can be easily displayed or individually wrapped as to-go treats/gifts. This cupcake recipe really lets the flavor vanilla pop.
The Vanilla Cupcake
Opting out of using regular milk makes all the difference. These cupcakes are simple to make. Also, feature affordable items most home kitchen’s already have. First, key ingredient to this recipe is unsweetened vanilla milk. Specifically, a nut flavored vanilla milk such as almond, cashew, or hazelnut. I used flavored vanilla milk, instead of whole milk. Because that’s normally what I purchase at a grocery store. Also, I love the addition of the vanilla flavor to my baked goods. The brand I normally use is So Delicious almond milk. But, the flavored vanilla milk does not have to be used, its simply an suggestion.
This recipe is really basic besides the vanilla almond milk. The only other star of this recipe is vanilla extract. Its important to use real vanilla extract and not imitation. Imitation vanilla just contains a chemical compound that mimics vanilla. So, the desired vanilla flavor will not be noticeable.
Vanilla Buttercream
This vanilla buttercream is simple and easy to make. Only ingredients use are: powdered sugar, unsalted butter, vanilla extract, and vanilla almond milk. When making the tradition American buttercream I occasionally add flavor milk. To increase the flavor profile of the frosting. If allergic to nuts, whole milk or other milk alternatives could be used. The milk is only used if your buttercream becomes too thick.
Here’s the steps to prepare this buttercream. First, mix a few tablespoons of butter in an electric mixer. Then, add slowly sifted powdered sugar. If during mixing the frosting becomes too thick, add a few tablespoons of milk. After mixing in all the powdered sugar, add a teaspoon of vanilla extract. Now its all set to go.
To achieve a two-tone buttercream. Remove half of the buttercream from the bowl. Next, add in your favorite natural food dye. Mix until the powder/dye is fully incorporated. After that, take your piping bag with piping tip and add in the frosting. On the right side of the bag add your colored frosting. To the left side add your other colored frosting. Now, when you begin to frost the cupcakes, they should appear two-tone.
More Recipes for Cupcakes
Hope you enjoy these vanilla cupcakes! For more cupcake recipes check out the links below.
Vanilla Cupcakes with Vanilla Buttercream
Ingredients
Vanilla Cupcakes
- 1/4 cup Vanilla Almond Milk Can substitute with whole milk or soy milk
- 1 Large egg room temperature
- 1/4 cup Unsalted Butter room temperature
- 1/3 cup Cake flour
- 1/3 cup All-purpose flour
- 1 tsp Vanilla extract
- 1/4 cup Sugar Plus additional 3 Tbsp.
- 1/4 tsp Kosher salt
- 3/4 tsp Baking powder
Vanilla Buttercream
- 1/2 cup Unsalted butter room temperature
- 1 tsp Vanilla extract
- 1-3 Tbsp Vanilla almond milk can substitute with heavy whipping cream or soy milk or whole milk
- 2 cups Powdered sugar
- 1 pinch of kosher salt
- Natural food dye
Instructions
For the Vanilla Cupcakes:
- Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.
- In a medium sized bowl, whisk together all-purpose flour, cake flour, salt, and baking powder. Set aside.
- In an electric mixer, with the paddle attachment. Add the butter and sugar and cream until a smooth and fluffy. (1-2 minutes) Next add in the egg and mix.
- Place the vanilla extract and vanilla almond milk in a measuring cup and set aside.
- Slowly add a portion of the flour mixture to the electric mixer. Stop mixing once the flour is fully incorporated in the batter. Alternate between adding the liquid mixture (vanilla & almond milk) and the flour mixture. Until all mixtures are added to the batter.
- Remove the bowl from the electric mixer. Using an ice cream scoop or 1/4 measuring cup fill the cupcake liners half way.
- Bake for 16-22 minutes. Or until a wooden toothpick is inserted into the center of a cupcake comes out clean.
- Remove from the oven. Let the cupcakes rest for a few minutes in the muffin pan before placing onto a cooling rack.
For the Vanilla Buttercream:
- Place the unsalted butter into an electric mixer. Beat on medium speed until silky smooth.
- Slowly add in the powdered sugar in small portions at a time. If the buttercream becomes too thick, add a tablespoon or more of vanilla almond milk (whole milk or other milk alternatives).
- Once all the powdered sugar is added. Add in a pinch of salt and the vanilla extract. Mix until fully incorporated.
- To achieve the two-tone buttercream. Add natural food dye to half of your buttercream.
- Now your ready to frost those cooled vanilla cupcakes.