Thursday, April 21, 2011

One-Bowl Vanilla Cupcakes with Vanilla Buttercream Frosting.

I made cupcakes!
... again!

I'm sorry. If it helps, I made fluffy, buttery-rich vanilla cupcakes. And then I ate them. And they were delicious. 
Did you think I stopped there? I didn't.
I had lots of leftover coconut after making the hummingbird cupcakes earlier this week, so I dyed it pink.
Okay. Light magenta. I was excited.
Don't they just make you want play dress-up and have a tea party?

And look! Peanut butter eggs.
How'd those get there...
These are the first and only vanilla cupcakes I've ever made (so far) and I have to say... they're really, really good.
They're soft, moist, and melt-in-your-mouth buttery, with just the right amount of vanilla flavor, and the best part of all (besides the sugary frosting being the best I've ever tasted)... they're a one-bowl recipe.
Although any excuse to dye cocount pink is reason enough for me.
One-Bowl Vanilla Cupcakes with Vanilla Buttercream Frosting

Printable Recipe

Cupcakes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sour cream
1 large egg, at room temperature
2 egg yolks, at room temperature
1 1/2 teaspoons vanilla extract

Vanilla Buttercream Frosting
1 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 tablespoon vanilla extract

Adjust oven rack to middle position & preheat to 350°F. Line a muffin tin with paper liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg, egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick inserted into center comes out clean, 20-24 minutes. Remove the cupcakes from the pan and transfer to wire rack; cool cupcakes to room temperature before frosting.

To make the buttercream, using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. 

Pipe onto cupcakes and decorate as desired. 

Makes 12 cupcakes.

Source: From Brown-Eyed Baker.

13 comments:

  1. Oh my goodness. There are no words for how cute these are! And your beautiful photos make them look even lovelier.

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  2. Bakergirl, all of the cupcakes you've been producing lately just look sensational. And your photos of them all are simply gorgeous! You're on some kind of a special streak lately! What's your secret??

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  3. OMG, I just love the color and decor on this sweet cakes. Hope you had a fab easter.

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  4. Just made these. The easiest, from-scratch cupcakes I've ever made. Now I have to wait till after dinner to eat them, darnit! Thanks for the wonderful recipe!

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  5. Delicious frosting!! I made the cupcakes with a boxed mix, but I made this frosting recipe and it was sooo delicious and easy!! Thanks for sharing!!

    Diane~

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  6. Is it supposed to be 1 Tsp Vanilla for the frosting? It came out EXTREMELY strong...

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  7. Anonymous- I looked up the recipe again to be sure and yes, it's 1 tablespoon of vanilla for the frosting. I remember wondering if that was wrong too when I first made these. They're just super vanilla-y!

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  8. It was yummy but the cakes were a bit dry. The frosting was amazing though! I'm gonna bring the extras into work and see what my coworkers think!

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  9. I just made these cupcakes and they were absolutely fluffy, moist, and just heavenly. I didn't mix as the directions said, but creamed the butter and sugar first, then added the vanilla, then eggs, then alternated dry ingredients with 1 cup sour cream. Oh I also aded half a package of vanilla instant pudding. I'm about to devour another one right now. Tastes great with chocolate frosting. I'm definitely gonna double the recipe to make a cake. Thanks for this! And your blog is wonderful!

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  10. I followed the recipe but my cupcakes did not look as pretty nor taste ans vanilla-y, they were actually pretty plain without the frosting. I guess my expectations were a bit too high

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  11. These cupcakes are amazing!!! I have made them twice in one week and I am planning on making them for my friend's bridal shower. Any advice for making the frosting look nice! I am just starting to use pastry bags!

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  12. These look great..I only hope that mine will look as good. I'm making them next week when my fmaily come up and visit me. I made the oreo cupcakes a few months ago and they were divine. Looking forward to making more of your recipes :) x

    jazknoxlangford@blogspot.com

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  13. YAY! OKAAY IM LATE BUT IM JUST INTRODUCED TO YUR BLOG KNOW BY GOOGLE SO YEAH ;)

    i like how you made the recipe just for two its easier for me & dont have to keep tons there! :)

    keep thhe goodworkk goinnng!! :)

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