Alright, so originally we were going to make a coffee cupcake with chocolate frosting for Jeremy’s mom, Katie for Mother’s Day (along with another batch of the lemon lemon LEMON ones for my mom). But at Jeremy’s birthday dinner, while talking about all kinds of cupcakes everyone thought I should try in the future (I have a huge list now, haha), she mentioned that she really just wanted vanilla cupcakes with vanilla frosting. So instead of searching for a yummy coffee/chocolate one, we went off in search of a delicious vanilla one.
For the cupcake, I decided to use the recipe from the lemon lemon LEMON cupcakes, minus the lemon zest, plus some extra vanilla extract. For the frosting, I tried out this vanilla buttercream, that is supposedly based on the one by Sprinkle’s Cupcakes.
Makes 12 cupcakes (made 28)
1 package (8 ounces) cream cheese
1/2 cup butter, room temperature
1-1/4 cups sugar
1 Tbsp + 1 tsp vanilla extract
1/4 cup corn oil
1/4 cup whole milk
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1. Preheat oven to 325 degrees Fahrenheit. Prepare cupcake pan with cupcake liners.
2. In a medium bowl, combine flour, baking powder, and salt in a bowl and set aside.
3. In a large bowl, combine cream cheese, butter, sugar, and vanilla extract until light and fluffy (abbout 3-4 minutes). Add eggs, one at a time, beating after each addition. Next, beat in oil. Graduaally add flour mixture in three parts, alternating with milk in 2 parts.
4. Fill cupcake liners 1/2-2/3 full. Bake 25-30 minutes or until toothpick inserted in middle comes oout clean.
5. Remove from pan and cool completely before frosting.
Vanilla Buttercream Frosting:
1 cup butter, softened
cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1. In a bowl, combine butter, sugar, and salt. Beat until blended.
2. Add milk and vanilla and beat an additional 3-5 minutes, or until smooth and creamy.
Elle: 9/10 If you like powdered sugar, you will LOVE this frosting. It tastes like a cramy powdered sugar, but not overpowering. The cupcake itself was much better with the added vanilla flavoring.
Jeremy: 9.5/10 The frosting wasn’t completely smooth – the recipe didn’t call for enough liquid to combat all of the dry ingredients. Cupcake is better with the vanilla. It’s not just a plain cake anymore. It’s a vanilla cake.
Nate: 8.5/10 I like vanilla, but it’s not my favorite. As far as the cake, it was nice and fluffy and I like the flavor. The frosting was really good. I thought it was blended well. I felt like the cupcake overall needed a little extra something to finish it off. I don’t know what it was missing, but I think it needed another flavor.
Trevor: 7.5/10 It was a sugar overload, but not so much that you wanted to gag from the amount of sugar.