Vanilla Butter Yellow Cupcakes
Vanilla Butter Yellow Cupcakes are very basic and not overly sweet.
Servings 12
Ingredients
- 1 ½ cups White Lily or cake flour 168 grams
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened (114 grams)
- ¾ cup sugar 147 grams
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Vanilla Icing
- 3 cups powdered sugar sifted
- 8 tablespoons butter unsalted (114 grams)
- 1 to 1 ½ teaspoons good quality vanilla extract
- 2 tablespoons of whipping cream
- 1-2 tablespoons of whole milk or as needed
- Pinch of salt
Instructions
- Preheat the oven to 350º F. Line 12 muffin cups with paper or foil liners.
- Mix the flour, baking powder and salt in small bowl.
- In a mixing bowl, using a handheld electric mixer, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, stirring eggs rather than beating, until they are incorporated into the batter. Add vanilla. Beat on medium high with the mixer, scraping sides of bowl.
- With mixer on lowest speed or with a rubber scraper, add the flour and milk alternately, stirring until blended. Beat with the mixer on medium for about 10 seconds or just until smooth. Don't over do it.
- Divide batter evenly among between the muffins cups. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in the pan for 5 minutes, then carefully remove from pan and let cool completely before making the frosting.
- To make the frosting, gradually stir sugar into the butter until mixed. Add vanilla and beat with a mixer, then add cream and milk and beat until smooth. Add the salt and beat until well mixed.