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Vanilla Cupcakes

Buddy's vanilla cupcake recipe with buttercream frosting.

Ingredients

  • Cupcakes:
  • 1 1/4 c. cake flour
  • 3/4 c. butter, room temperature
  • 3/4 c. sugar
  • 1 1/2 t. baking powder
  • 1/4 t. fine sea salt
  • 1/4 c. milk, room temperature
  • 1/4 c. buttermilk, room temperature
  • 1 t. vanilla extract
  • 1 large egg, plus 1 egg white
  • Vanilla Buttercream:
  • 1 c. butter (2 sticks), room temperature
  • 2 1/2 c. powdered sugar
  • 2 t. milk
  • seeds of 1/2 vanilla bean
  • pinch of fine sea salt

Directions

  1. Preheat oven to 350°, center rack. Line a 12 portion standard muffin pan with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder and salt. In other bowl, whisk together the milk, buttermilk and extract. In a stand mixer with whisk attachment: combine the butter and sugar, beat medium, 2-3 minutes. Scrape down sides. On low, add the whole egg, increase to medium and beat until incorporated. Scrape down sides, repeat with egg white.
  3. On med-low, add the dry mixture, alternating with the wet in three additions of dry, i.e., dry, wet, dry , wet, dry, scraping between additions. Mix just combine on last addition. Mixture will not look completely smooth.
  4. Fill liners 3/4 full with batter -- do not overfill or cake will bake slightly concave. Use two scoops of the large cookie scoop. Bake 20, 25 minutes until toothpick comes out clean from center. This cake has a flat top -- will not dome. Allow to cool before frosting.

    5. VANILLA BUTTERCREAM

  5. Beat the butter until fluffy on medium, stand mixer fitted with whip. Turn to low, add powdered sugar by 1/4 cup until incorporated. Add milk, vanilla bean bits, extract and salt. Increase to med-high, beat a minute or two until light and fluffy.