Butter's Vanilla Cupcakes

4 from 1 ratings

We are divided in my house over cupcakes. There are those of us who believe that a moist and delicious cupcake is really just a wonderful vehicle to get the butter cream into your mouth. Then there is Paul, who enjoys his cupcakes naked (and by this I mean without butter cream on top — not that he likes to eat them in his birthday suit). India and I have tried to convince him to see the error of his ways. I have patiently explained to him that a cupcake without butter cream is simply a plain vanilla muffin. “What’s wrong with that?” he asks. I guess when they’re as fluffy and moist as these ones, it’s pretty hard to argue with the guy. — Rosie Daykin, Butter Baked Goods.

Servings

servings

Ingredients

2 cup pastry flour
1 cup all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, room temperature
2 cup granulated sugar
4 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cup butter, room temperature
4 cup confectioners sugar, sifted
½ cup whole milk
2 tablespoon pure vanilla extract

Directions

Preheat the oven to 350 degrees F.
Onto a large piece of parchment paper, sift together both flours, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
Add the eggs one at a time, and beat well after each addition. Scrape down the sides of the bowl several times.
In a liquid measuring cup, whisk together the milk and vanilla to combine.
Turn the mixer to low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (begin and end with the dry). Scrape down the sides of the bowl several times to make sure everything is fully combined.
Use the ice cream scoop to fill each paper liner about three-quarters full with batter.
Bake in the preheated oven for 20 to 25 minutes, or until a wooden skewer inserted into the center comes out clean.
Meanwhile, prepare the butter cream frosting.
Remove the cupcakes from the oven and allow to cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
Fill the piping bag with the butter cream and pipe the top of each cupcake.
In a stand mixer fitted with a paddle attachment, beat the butter on high speed until very pale in color. Stop the mixer and scrape down the sides of the bowl at least twice while beating the butter
Turn the mixer to low and slowly add the icing sugar. Mix until well-combined and then slowly add the milk and vanilla. Scrape down the sides of the bowl.
Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.