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The kitchen by itself gives you many small means by which energy and money can be saved. It is reasonably uncomplicated to live green, after all. A lot of it is basically using common sense.
We hope you got benefit from reading it, now let's go back to amazing moist vanilla cupcakes with buttercream frosting! recipe. You can have amazing moist vanilla cupcakes with buttercream frosting! using 15 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to cook Amazing moist vanilla cupcakes with buttercream frosting!:
- Take of For the cupcakes:.
- Get 2 cups of cake flour.
- Use 1/2 teaspoon of salt.
- You need 2 teaspoons of baking powder (don’t use baking soda).
- You need 1 stick of butter.
- Provide 3/4 cup of white sugar.
- You need 2 of eggs (make sure they are room temperature).
- Prepare 1 cup of milk.
- Provide 1 teaspoon of vanilla extract.
- Get of For the buttercream:.
- Provide 1 stick of butter softened.
- Get 2 teaspoons of vanilla extract.
- Provide 2 cups of pure powdered sugar.
- Prepare 2 tablespoons of milk.
- Prepare of Food coloring of your choice (I used teal and orange).
Instructions to make Amazing moist vanilla cupcakes with buttercream frosting!:
- For the cupcakes:.
- Mix the flour, salt, and baking powder in a bowl and set aside.
- Cream butter and sugar.
- Add the eggs to the butter and sugar and mix.
- Add half of the flour mixture and beat again until mixed.
- Add half of the milk and beat again until mixed.
- Add the rest of the milk and flour and beat until completely mixed and well combined.
- Place in muffin tins lined with papers.
- Add vanilla.
- Bake at 375 F. For 16-18 minutes.
- Enjoy these cupcakes!.
- Notes for the cupcakes: make sure you cream the butter and sugar for at least 4 minutes. Don’t use any other flour than cake flour. This mixture may be a little thick, don’t let that worry you! It’s supposed to be! My cupcakes were done at 17 minutes! ENJOY THESE CUPCAKES!.
- For the buttercream:.
- Cream the butter until smooth.
- Add sugar and vanilla beat.
- Add milk.
- Beat for 3-4 minutes.
- Add food coloring.
- Pipe onto cupcakes.
- Enjoy!.
- Notes for buttercream: make sure to beat the butter alone first. Make sure you don’t use a stand mixer! An electric mixer or a wooden spoon works fine..
These vanilla cupcakes with sour cream stay moist when made ahead. I topped the cupcakes with a fluffy whipped vanilla bean buttercream. I just love the speckled look of the vanilla bean seeds and it gives the buttercream a very natural vanilla flavor. I used Native Vanilla's organic premium vanilla beans. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment.
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