Everyone loves cupcakes! This is the only vanilla cupcake recipe you will need. They are super easy to make and the texture is light, fluffy, and melt-in-your-mouth good.
My niece’s 9th birthday is today (May 13th) and to celebrate it, my sister had a little get together for her this past Friday. Since I’m always looking for
excuses opportunities to bake something yummy, I quickly volunteered to make her cupcakes. I think all parties should include some kind of cupcakes don’t you? I’m biased since we didn’t have a wedding cake…. we had cupcakes! There is something about cupcakes that make people giddy. It must be that most of us are still kids at heart. At least I know I am 😀
I won’t deny that I’m itching to make a beautiful cake! I need to learn the skills of decorating with frosting though since that’s still my weakness as you can see by these cupcakes. My frosting skills need a “little” work 😉
Thanks to Pinterest I was able to find these delicious recipes. When I saw the cupcakes from Dine & Dish, I won’t deny that the first thing that attracted me to them is how pretty they were. Good photography has a way of bringing out the deliciousness in food don’t you think? I’m so glad I pinned it since it inspired me to make these awesome cupcakes and now they’re a keeper for sure! The recipes came from these blogs:
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
French Vanilla Cupcakes with Cookie Dough Frosting
- For the cupcakes:
- 1 cup of buttermilk room temperature
- 1 1- inch vanilla bean pod
- 1 cup unsalted butter room temperature
- 2 cus of vanilla sugar
- 2 large eggs room temperature
- 2 egg yolks room temperature
- 3 cups all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- pinch of salt
- 2 teaspoons of vanilla extract
- For the frosting:
- 12 oz 3 sticks of unsalted butter, at room temperature
- ¾ cup light brown sugar packed
- 3½ cups confectioners’ sugar
- 1 cup all-purpose flour
- ¾ tsp. salt
- 3 tbsp. milk
- 2½ tsp. vanilla extract
- Preheat oven to 350 degrees F.
- Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
- In a small saucepan, heat the buttermilk until it just simmers.
- Remove from heat and add the vanilla pod. Set aside.
- In a medium bowl, blend the flour, baking powder, salt and baking soda. Set aside.
- In a large bowl, on the high speed of an electric mixer, cream the butter and sugar until smooth.
- Add the eggs and egg yolks, 1 at a time, beating well after each addition.
- Cut the vanilla bean open and scrape out the seeds into the buttermilk. HERE is a video with instructions on how to open the vanilla pod
- Add the vanilla to the buttermilk and mix well with a whisk.
- Add the flour mixture in 3 parts, alternating with the buttermilk. With each addition, beat until the ingredients are incorporated but do not over beat.
- Using an ice cream scoop or a spoon add the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cookie Dough Frosting
- In a bowl, using the paddle attachment on high speed, beat the butter and brown sugar until smooth and fluffy.
- Add the confectioners’ sugar and beat until smooth.
- Add the salt and half of the flour and beat until combined. Add the other half of the flour and beat until combined.
- Mix in the milk and vanilla extract until smooth and combined.
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Happy Birthday Katelyn! You hold a very special place in my heart. Love ya!!