Vanilla Cupcakes with Buttercream Icing

Vanilla Cupcakes with Buttercream Icing Author: Canadian Living Credits: Vanilla Cupcakes with Buttercream Icing

Kary's tip: To make these even cuter, add coloured sprinkles.

  • Portion size 12 servings

Ingredients

Vanilla Buttercream Icing:
  • 1 cup butter softened
  • 5 cups sifted icing sugar
  • 1/2 cup whipping cream
  • 1/2 teaspoon vanilla
Vanilla Cupcakes:
  • 2 cups sifted cake and pastry flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon vanilla

Method

Vanilla Cupcakes: In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)

Vanilla Buttercream Icing: In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.)

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Baking & Desserts

Vanilla Cupcakes with Buttercream Icing

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