Sunday, January 30, 2011

Vanilla Cupcakes

Sorry for the little blogging hiatus… I was just completely WIPED after the big birthday bash for the hubs. Β Cooking for 50+ people kinda took it out of me! haha We ate out more times that I’d like to admit this week (all in the name of recuperating). Anyhow, I made these vanilla cupcakes for one of the desserts at Mike’s par-tay. I filled them with a raspberry filling and frosted them with a swiss meringue buttercream. YUM-MY. Those recipes to follow…

For now, enjoy this recipe for tasty vanilla cupcakes (or you can make a cake out of it!):

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Vanilla Cupcakes with Swiss Meringue Buttercream

Cupcake Source: Joy of Baking

Yield: 12 Cupcakes


1/2 Cup (113 grams) Unsalted Butter - room temperature
2/3 Cup (130 grams) Granulated White Sugar
3 Large Eggs
1 tsp Pure Vanilla Extract
Zest of 1 large lemon (outer yellow skin) - I OMITTED THIS
1 1/2 Cups (195 grams) All-Purpose Flour
1 1/2 tps Baking Powder
1/4 tsp Salt
1/4 Cup (60 ml) Milk


Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. I used a large Wilton 1M star decorating tip.

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10 Responses to “Vanilla Cupcakes”

  1. 1

    The Cilantropist — January 30, 2011 @ 1:10 pm

    I love how festive these cupcakes look with the colorful sprinkles on top! πŸ™‚

  2. 2

    Christina — January 30, 2011 @ 3:13 pm

    Sounds like you had a heck of a party. These cupcakes sound great, raspberry filling? Delicious.

    • Kristina replied: — January 31st, 2011 @ 4:29 pm

      thanks! I just posted the Raspberry filling recipe… super tasty! πŸ™‚

  3. 3

    Debbie — January 30, 2011 @ 4:34 pm

    I regret to say I didn’t eat one of these beautiful cupcakes! I was so full after your wonderful meal. I’ll say it again….GREAT party, great food, great fellowship!

  4. 4

    Amy — January 30, 2011 @ 9:20 pm

    Those look great!!! Please tell me you’ve started making your own vanilla extract!!! πŸ™‚

    • Kristina replied: — January 31st, 2011 @ 4:25 pm

      So funny you mention that… i have the “how to” bookmarked and I already bought the vanilla beans! As soon as I find some cute containers to store them in, I’m all ready to go!! πŸ™‚ Have you done it yet?

  5. 5

    Lisa — January 30, 2011 @ 10:52 pm

    What a pretty little cupcake. I can only imagine how delicious they were with that scrumptious raspberry filling inside. I have a sweet treat linky party going on at my blog right now and I’d like to invite you to stop by and link this up.

  6. 6

    Kristen — January 31, 2011 @ 12:14 pm

    What a perfect birthday cupcake. I love the idea of the filling. YUM!

  7. 7

    mom — January 31, 2011 @ 2:41 pm

    They were delicious! They not only looked good, but tasted amazing!

  8. 8

    Amy — January 31, 2011 @ 4:42 pm

    So…I tried to reply to the email you sent me back but it said “no reply” so I’ll reply here… πŸ™‚

    Let me first say…do yourself a favor and don’t wait to find cute containers for the vanilla. Get yourself a mason jar and get it going. You’ll be glad you did. It’ll take a good 3 months or so until it’s even ready to use. Worry about the cute bottles then. πŸ™‚ Although you won’t need them because you’ll want to just keep using the vanilla! All joking aside, just go ahead and start the extract in a mason jar because it really does take a while.

    I made my first batch last spring-ish and used it for the first time at some point in the summer. IN-credible. I’m almost out of that batch, so I started another batch right before Christmas. It’s no where near ready yet. Trust me…I’m pretty sure once you make your own extract you’ll never buy it from the store again. Ever.

    I did a little blog post about the first batch of vanilla I made, and also included some links I researched before I tried it the first time.

    So…get going on the extract! You’ll be glad you did! πŸ™‚

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