Prep Time 10 minutes Cook Time 20 minutes
Pretty vanilla cupcakes are wonderful as is but if you really want to make this your own, let me suggest a lemon curd filling, raspberry jam, slivered almonds or dulce de leche ribbons! Too many varieties to mention! What a perfect spring picnic treat or birthday party dessert for the kid in all of us!
by Ericka Sanchez
What you'll need
Cupcakes
- 1/2 cup softened butter
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup cold milk
Vanilla Bean Frosting Ingredients
- 3 ¼ sticks unsalted butter, softened
- 3 cups powdered sugar, sifted
- 3 tablespoons milk
- 2 vanilla beans, scraped
- ½ teaspoon vanilla extract
- pinch of salt
How to make it
- Preheat oven to 325 °F. Line cupcake pans with paper liners; set aside.
- In a large mixing bowl, stir together flour, sugar, baking powder and salt; set aside.
- In a separate large mixing bowl mix butter and sugar until smooth. Add eggs, 1 at a time and stir in vanilla.
- Add dry ingredients to butter mixture and stir in milk.
- Scoop batter into baking cups filling about 2/3 full. Bake until a toothpick inserted in the center comes out clean, 17 to 20 minutes.
- Vanilla Bean Frosting Preparation: In a large mixing bowl, whip butter for 7 minutes on medium speed until creamy and smooth.
- Add the rest of the ingredients and mix on low speed for 60-90 seconds then increase the speed back to medium for 5 more minutes.
- Frost cupcakes and enjoy!
