Add confectioners’ sugar and mix until light and fluffy, about 2 minutes. In the bowl of a stand mixer, beat butter on medium speed until smooth and creamy, 1 to 2 minutes. Let cool for 15 minutes, then transfer cupcakes to a wire rack to cool completely. Bake until the tops of the cupcakes are golden and a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. With the mixer running on low speed, slowly add the flour mixture and blend until well combined, scraping down the sides and bottom of the bowl to make sure everything is evenly incorporated. Add eggs, one at a time, blending well after each addition. In the bowl of a stand mixer, beat butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Line 16 muffin cups with paper liners (if you don’t have two standard pans, bake in batches). Swap Option: Substitute 1/3 cup of confectioners’ sugar in the frosting with cocoa powder to make chocolate buttercream. Technique Tip: Use an ice cream scoop to drop the cupcake batter into the cups.
Swirl or pipe a generous amount over each cupcake and watch them disappear. This is a basic recipe that you can use over and over again on any kind of cake or cupcake. The final step is a rich and creamy vanilla buttercream frosting. Since vanilla is the primary flavor component in both the cupcakes and frosting, use the real stuff! Good vanilla is key here! Use an extract labeled “pure.” Imitation vanilla extracts do not have any real vanilla in them. Overbeating can compromise the overall texture of the cupcakes, though, so it is important that you mix all of the ingredients only as long as needed. When you let your eggs and milk come to room temperature before using, they incorporate into the batter much more easily than cold ingredients. Beating air into the butter-sugar mixture gives the crumb of the cupcake a delicate texture. Cream the mixture until the sugar dissolves and it is light and fluffy. The first step is creaming the butter and sugar together. It all starts with a moist, fluffy cupcake – here are a few tips that will help make you successful every time: This recipe is so simple that both components need to be their very best selves. Its cult-like following proves that vanilla is far from boring. Ask any pastry chef about frostings and theyll tell you that theres nothing like a good basic vanilla buttercream. Whether vanilla cupcakes are being handed out at a kid’s birthday party or a tiered layer cake is served at a wedding, folks go crazy for it, especially if sprinkles are involved. Vanilla cake with vanilla frosting is everyone’s favorite for a reason, and sometimes it’s best not to mess with a classic.
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