Transform simple vanilla cupcakes into a rich, indulgent treat with Pure Vanilla Extract. The homemade whipped vanilla buttercream is, well … icing on the cake!
402
CALORIES
11
INGREDIENTS
INGREDIENTS 12 SERVINGS
- Vanilla Cupcake
- 1 1/4 cups (300 milliliters) flour
- 1 cup (250 milliliters) granulated sugar
- 1/2 cup (125 milliliter) sour cream
- 1/4 cup (60 milliliters) (1/2 stick) butter , melted
- 3 eggs
- 4 teaspoons (20 milliliters) Pure Vanilla Extract
- 1 1/2 teaspoons (7 milliliters) baking powder
- Whipped Vanilla Buttercream
- 3/4 cup (175 milliliters) (1 1/2 sticks) butter , softened
- 1 tablespoon (15 milliliters) Pure Vanilla Extract
- 3 cups (750 milliliters) icing sugar
- 4 to 5 teaspoons (20 to 25 ml) milk
Preparation
- 1 Preheat oven to 350°F (180°C). For the Vanilla Cupcakes, beat all ingredients in large bowl with mixer on low speed just to moisten. Beat on medium speed 2 minutes. Spoon into 12 paper-lined muffin cups.
- 2 Bake 15 to 17 minutes or until toothpick inserted into center of cupcake comes out with moist crumbs. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.
- 3 For the Whipped Vanilla Buttercream Frosting, beat butter and vanilla in large bowl until light and fluffy. Gradually add icing sugar, beating well after each addition. Beat in milk until light and fluffy. Frost cooled cupcakes with Frosting.
