I won't lie, I'm pretty proud of these cupcakes. Mainly proud that I figured out how to use a frosting bag and tips. Let that be our little secret that it's taken me this long to learn!
In a medium bowl add flour, baking powder, baking soda, and salt. Stir with a whisk and set aside. In a separate bowl add eggs and beat with an electric mixer for 20 seconds.
Add sugar and continue to beat on medium speed for around 30 seconds.
Add vanilla and oil and beat.
Reduce speed to low and slowly add half of the flour mixture. I used whole wheat flour, which is why it's a little dark of a mixture.
Add half of the milk, then rest of the flour and rest of the milk. Beat until just combined, the batter will be thin.
Pour batter into a prepared cupcake pan with paper lines sprayed with non-stick spray. Fill liners around 2/3 full. Bake at 350 degrees F for 12 minutes.
Cool in the pan for 1-2 minutes, then remove cupcakes from the pan and cool on a wire rack.
While the cupcakes cool, make the frosting. This is a butter cream frosting that I added cocoa to. However, you can add many different flavors to it, orange or lemon zest, coconut or mint extract, or even cream cheese. With an electric mixer beat butter until completely smooth. If you're adding cream cheese, add it now.
One cup at a time add powdered sugar, beating after each addition. Add salt if needed.
Add the vanilla and cocoa. Also add about one tablespoon of cream and continue beating. Then add the remaining two cups of powdered sugar, one at a time.
You might need to add an additional tablespoon of cream for the desired consistency.
For an easy way to fill up the frosting bag, drape with the tip down in a glass.
Fill the glass with the frosting, then pull the bag up out of the glass to frost the cupcakes.
If you're looking for soft cupcakes full of flavor, these are the perfect ones for you! Depending what flavor your cupcakes are you can make adjustments to the flavor of frosting. These were perfect as vanilla with chocolate frosting. Yum!!!!
Perfect Vanilla Cupcakes
Adapted from Glorious Treats
Serving Size 14 - 16 cupcakes, or 6" cake
1 1/2 cups cake flour *I used whole wheat flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
Preheat oven to 350 degrees F.
In a medium bowl add the flour, baking powder, baking soda and salt.
Stir with a whisk and set aside.
In a bowl with an electric mixer add eggs and beat for 20 seconds.
Add the sugar and continue to beat.
Add vanilla and oil, beat until well combined.
Reduce mixer to low and slowly add half of the flour mixture, then half of the milk.
Beat until just combined then continue with the rest of the flour and milk.
Pour the batter into a prepared cupcake pan with liners sprayed with non-stick spray.
Bake for around 12 minutes.
Remove and let cool in the pan for around one minute, then cool on a wire rack.
Frost when completely cooled.
1 cup unsalted butter
1/2 teaspoon salt
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
1/2 cup unsweetened cocoa powder
With an electric mixer beat butter until completely smooth.
Add salt, and half of the powdered sugar, one cup at a time, beating after each addition.
Add vanilla and combine.
Add about one tablespoon of cream and continue beating.
Add the remaining cups of powdered sugar, one cup at a time.
If you need to add additional cream to make frosting smooth, add until fluffy.