This summer I've decided that I want to find the perfect cupcake recipe. This is not so good for the waistline, but I have to say the DH is pretty happy about testing these out!
Last week I made some amazing lemon cupcakes, but did not take any pictures. I will have to make those again now that I have something to compare with and post on the blog.
This morning I made what I'm calling Nancy's Simple Vanilla Cupcakes. OK, not so original, but it will help me keep track of the recipes! I looked at several recipes, found what was the same in each, and then adapted the amounts in the other ingredients. (Same thing for the frosting.)
Nancy's Simple Vanilla Cupcakes
3/4 cup sugar
2 xlg or jumbo eggs (we buy local and organic, so it's hard to judge the size.)
2 tsp. pure vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup milk ( some recipes said "cold", others "room temp". Mine was close to room temperature.
- Preheat oven to 350°F and line 12 cupcake tins with paper liners.
- Using an electric mixer (or by hand), cream butter and sugar until light and fluffy. Add eggs one at a time and beat after each.
- Add vanilla and milk
- mix dry ingredients in a separate bowl, and add slowly to mixer bowl.
- beat until smooth.
- Use icecream scoop to fill 12 muffin tins 2/3-3/4 full
- Bake at 350°F 15-20 minutes, or until slightly golden, and knife inserted in the middle comes out clean. (I used convection, so it only took 10-12 minutes.)
- Let cool in pan about 5 minutes then transfer to wire rack to cool
- When completely cool, top with Amazing Cream Cheese Frosting
- 8oz package cream cheese
- 1 stick (1/2 c.) softened butter
- 2-4 cups powdered sugar (I used about 3)
- 1 tsp. pure vanilla extract
- cream together cream cheese and butter.
- add vanilla
- Gradually add in powdered sugar until you have the desired consistency. I used about 3 cups
- put about 1/3 of the frosting in a pastry bag and cut off the tip (I have these, but I'm sure you could use a quart size ziplock and cut off one corner. The pastry bags are really worth it though IMHO)
- Squeeze frosting onto the top of each cupcake (I used about 2/3 of the frosting I made. I put the rest in another pastry bag and used a rubber band to close the open end. This will keep in the refrigerator for a couple of weeks. Let it come to almost room temp and knead it before using again)
- Top with colored sugar or sprinkles if desired.