Vanilla Cupcakes with Vanilla Buttercream

Gone are the days that Vanilla cupcakes were a quick way to serve up treats at Children's Birthday parties.  Today's cupcakes are popular for any event and can be decorated to be fun, elegant, sophisticated and displayed on cupcake tree's, tiered cake stands and more.  No matter how you plan to serve your cupcakes, the one thing you must always ensure when serving them is that they taste as good as they look.  Some bakers like scratch made cupcakes while others are intimidated by the methods involved in making them.  If you are one of those bakers ( I was too at one time) but you want to enjoy the taste of a scratch made treat, then you will love this recipe.  It's a popular doctored vanilla cake mix recipe that tastes like you spent all day in the kitchen whipping up a batch of fluffy, moist scratch made cupcakes.  What I love about this recipe is that it's fool proof and they result in a perfect cupcake every time.   It's also very versatile   Try adding orange or lemon extract with zest for a citrus flavor or almost extract in place of the vanilla for wedding cake taste.  Any way you make 'em...they are sure to be delicious!

Want to know the secret of evenly baked cupcakes?

Measuring out your batter with a trusty cookie scoop will do the trick.  If you are experiencing cupcakes that brown too quickly on one side then the other then your oven has hot pockets.  If you really get to know your oven, you'll know where these bad babies are and simply rotating your pans will eliminate your problem.  

A note about rotating pans: Turn your pans from the front to the back.  Only do this once your cupcakes are halfway through baking.  Keep an eye on them, do not walk away while baking.  When some get more golden around the edges then others, it's time to rotate.  

Your cupcakes should look like this if you babysit them while baking.  I know, it's a tough job.  But, someone has to do it.

Top with glorious, fluffy, not too sweet Vanilla Buttercream (recipe below)

This is a classic American Vanilla Buttercream.   I use this recipe at the Bakehouse and have NEVER received a complaint about it being too sweet.  The trick is to beat the butter for a few minutes before adding the sugar.  This results in a fluffy, whipped buttercream that is light and creamy.  It's very versatile and goes with any flavor cake.

Keep your cupcakes romantic and simple by using white liners and white pearl sprinkles.  

These would make a Winter Wonderland dessert table dazzle.

 Make these vanilla cupcakes special by using the same extracts, tools and ingredients that we used.  you can purchase them through our online shop.  Click HERE or the shop button above to browse around.  Everything highlighted in red can be found in our shop.   

Vanilla Cupcakes (makes 24 cupcakes)

1 box white cake mix (I use Betty Crocker supermoist vanilla)

1 cup all-purpose flour

1 cup granulated sugar

1 cup water

3 eggs at room temperature

1 cup (8 oz carton) sour cream

1 tsp pure vanilla extract

Directions:

Heat oven to 325 degrees. Line cupcake tin with cupcake liners.

Add all dry ingredients to a large mixing bowl and mix 

together thoroughly with a whisk. Add the wet ingredients to

the bowl and using a hand mixer, mix on low for about 2 

minutes. Using a large cookie scoop, fill cupcake liners 2/3

full.

Bake at 325 degrees for 15-20 minutes. Allow cupcakes to

cool in cupcake tin for one minute.  Then remove and finish 

cooling cooling racks.

Vanilla Buttercream

4 sticks room temperature unsalted butter

1 2lb bag (less 1 cup) confectioners sugar
2 teaspoon pure vanilla extract
4-6 tablespoons Tablespoons whole milk

pinch of salt

Instructions

• Cream the butter until it is really light and fluffy. At least 3 minutes.
• Gradually add the sugar. I add about 1/2 cup at a time. If you add too much you will be wearing it. It will be pretty thick.  Whip about 1 minute after each addition. I generally do not use the entire bag.  About a cup or so is left in the bag.
• Add the vanilla or whatever flavoring you are using and zest if you are making a lemon or orange buttercream.
• Add 4-6 Tablespoons of whole milk and beat the frosting for a few minutes. If the frosting it too thick, add a little more milk until you get the consistency that you like.