Vanilla Cupcake with Vanilla Buttercream
Forget the box mix and try these vanilla cupcakes that are light and airy and easy to make.
Servings 16 Cupcakes
Ingredients
- For the Cake:
- 1 ½ cups self rising cake flour
- 2 large eggs
- 1/4 cup 1/2 stick unsalted butter
- 1/4 cup vegetable oil
- ¾ cup buttermilk
- 2 tsp vanilla
For the Buttercream:
- 4 cups powdered sugar
- ½ cup butter 1 stick
- 2 Tbsp heavy cream
- ¼ tsp salt
Instructions
Directions:
- Preheat the oven to 350°F and line a muffin pan with cupcake liners.
- In a mixing bowl add cake flour, salt, and baking soda and mix together, set aside.
- Cream the butter and sugar together until light and fluffy.
- Add the egg and egg yolk, mix until combined.
- Then the vanilla, mix until combined. Scrape down the sides of the bowl.
- Then alternate the flour and the buttermilk a little at a time. Remember to scrape down the sides of the bowl.
- Mix until combined. You should have a thick batter.
- Using a cooking scoop add the batter to the cupcake liner a little above the half-way mark. Bake for 12-15 minutes depending on your oven.
To Decorate the cupcake
- Place tip 1M into a piping bag and cut off the excess, exposing the tip.
- Fold the piping bag over and add the buttercream, place in a cup to make it easier. Tie a knot at the top of the bag.
- Hold the piping bag at a 90-degree angle in the center of the cupcake
- Squeeze the piping bag then release pressure. Then pipe around the center in a circular motion as high as you like.
- It should look like this. Add sprinkles or other decorations.