Who doesn’t love a good cupcake?! I know I do! These cupcakes are flavorful, moist and will definitely be a hit at any holiday party. My plan was to top them with white chocolate frosting, but I totally forgot I used most of it for something else so I was left with just a tiny bit. I decided to still use it just to see if it would make a difference. I’m not sure the white chocolate flavor really came through, but they were still delicious!
Vanilla Cupcakes
- 1 Cup plus ¾ cup all purpose flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ sticks unsalted butter softened
- 1 Cup sugar
- 1 tbs vanilla
- 3 Eggs
- 2 tbs vegetable or canola oil
- 1/3 Cup buttermilk
Frosting
- 1 ½ sticks softened butter
- 2 ½ cups powdered sugar
- 3 tbs heavy cream
- 1 tsp vanilla
- 2 oz white chocolate melted and slightly cooled
Pre heat oven to 350. Sift flour, baking powder, baking soda, and salt. Set aside. Next, cream butter and sugar for about five minutes until light and fluffy. Add vanilla and eggs one at a time. Then add oil and buttermilk. If batter does not look smooth at this point, do not worry it will smooth out later. Lastly, add flour in three additions just until mixed. Bake 17-20 minutes until a toothpick inserted in the center comes out clean.
For frosting, cream butter for a few minutes until fluffy. Add powdered sugar, a little at a time until combined. Add heavy cream in between adding the sugar if frosting gets thick. Add vanilla and melted white chocolate. Mix until combined. Frost your cooled cupcakes and top with your favorite decorations. I used a Wilton 1M tip for the frosting and the cupcakes are sprinkled them with Wilton edible silver stars.
I mixed a little fresh raspberry puree in with some of the frosting and they were delicious as well! Hope you give this recipe a try.
Candice Birdsong 
Published by