Butter’s Vanilla Cupcakes

We are divided in my house over cupcakes. There are those of us who believe that a moist and delicious cupcake is really...
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Butter’s Vanilla Cupcakes
Janis Nicolay
Butter’s Vanilla Cupcakes

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.

12
Servings
890
Calories Per Serving
Deliver Ingredients

Ingredients

For the cupcake:

  • 2  Cups  pastry flour
  • 1  Cup  all-purpose flour
  • 2  Teaspoons  baking powder
  • ½  Teaspoon  baking soda
  • ½  Teaspoon  salt
  • 1  Cup  butter, room temperature
  • 2  Cups  granulated sugar
  • large eggs
  • 1  Cup  buttermilk
  • 1  Teaspoon  pure vanilla extract

For the butter cream:

  • 2  Cups  butter, room temperature
  • 4  Cups  confectioners sugar, sifted
  • ½  Cup  whole milk
  • 2  Tablespoons  pure vanilla extract

Directions

For the cupcake:

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.

For the butter cream:

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.

Nutritional Facts

Total Fat
36g
51%
Sugar
22g
24%
Saturated Fat
10g
42%
Cholesterol
19mg
6%
Carbohydrate, by difference
141g
100%
Protein
12g
26%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
357mg
36%
Choline, total
4mg
1%
Fiber, total dietary
13g
52%
Folate, total
93µg
23%
Iron, Fe
4mg
22%
Magnesium, Mg
29mg
9%
Niacin
5mg
36%
Phosphorus, P
188mg
27%
Selenium, Se
10µg
18%
Sodium, Na
842mg
56%
Thiamin
1mg
91%
Water
27g
1%

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

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