VANILLA CUPCAKES

 An easy recipe for vanilla cupcakes with a simple vanilla buttercream topping. This cupcake is perfect for all occasions!

I can't even begin to tell you how many cupcakes I've baked in the last few weeks. I'm talking about dozens of dozens of cupcakes trying to find the perfect vanilla cupcake recipe. I know there are a million vanilla cupcake recipes out there, but I'm on a mission to make recipes that are easy to make and taste good.

Vanilla Cupcake might look a little boring, but I think it's good to have it in your recipe collection that you can use repeatedly. This recipe is what I will use all the time starting now!
The basic recipe is simple ingredients, most of which you might have at home now. You will start with multipurpose flour, baking powder, and salt. When you measure your flour, don't put it in a cup. Be sure to stir the flour first, spoon into the measuring cup, then parallel to the back of the knife.

INGREDIENTS
Vanilla Cupcake:

• 1 and 1/3 cup (165 gram) all-purpose flour (spooned & leveled)
• 1 and 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115 grams) unsalted butter, mashed
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 2 teaspoons of vanilla extract
• 1/2 cup (120 grams) full fatty acid cream

Vanilla Frosting:

• 1 cup (230 grams) unsalted butter, softened
• 3 cups (360 grams) of confectioner's sugar
• 2 teaspoons of vanilla extract
• 2 tablespoons (30 ml) thick cream

INSTRUCTIONS
To make vanilla cookies:

1. Preheat the oven to 350F. Line a 12 depend on muffin pan with cupcake liners. Coat the second muffin pan with 2 liners (this recipe will produce 14 cupcakes). Put aside.
2. In a large bowl, stir in the flour, baking powder, and salt. Put aside.
3. In a stand mixer bowl equipped with paddle attachments (or in a large bowl using a handheld mixer), beat the butter and sugar until light and smooth. Beat the eggs one at a time, then vanilla. Add sour cream and stir until completely mixed.
4. Slowly add the dry ingredients to the wet ingredients and stir until thoroughly mixed, making sure the mixture is not evenly mixed.
5. Put the mixture into the cupcake liner, fill it a little more than half full. You must produce 14 cupcakes exactly.
6. Bake in separate batches at 350F for 18-22 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.
7. Remove from the oven and allow it to cool for numerous minutes. Remove all cupcakes from the pan and transfer to a wire rack until it has cooled completely.

To make decoration

1. In a stand mixer bowl equipped with paddle attachments (or in a large bowl using a handheld mixer) shake the butter at medium speed until smooth.
2. Add sugar and candied vanilla and stir until low until well blended. Slowly add thick cream, increase speed to medium-high, and stir for a few more minutes until the frosting is smooth and combined well.
3. Frozen cold cupcake as desired.

This recipe is inspired by livewellbakeoften

NOTE

Store the prepared cupcake in an airtight container at room temperature for 2-3 days or in the refrigerator for up to five days.