These Vanilla Cupcakes are hands down the best we’ve ever tried! They turn out perfectly every time. We usually make them as mini cupcakes, as we’ve done here, because it’s such a perfect little bite. This is a recipe from @glorioustreats and we thank her for it. We’ve given these a holiday twist with festive sprinkles and colorful frosting. The frosting is the kind you want to dive into head first and when you hear that it’s the @magnoliabakery recipe,
Perfect Vanilla Cupcakes
Recipe by Glorious Treats
Yields about 16 big cupcakes or about 40 mini cupcakes
1 1/4 cups cake flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/3 cup milk (whole or low fat, but avoid fat free)
1/3 cup sour cream (full fat or light, but avoid fat free)
Preheat oven to 350*F.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add the milk, then the rest of the flour and the sour cream. Beat until just combined. Scrap down the side of the bowl.
The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake cupcakes in pre-heated oven for 12-14 minutes.
Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
Frost as desired when fully cool.
Which brings us to the frosting!
Magnolia Bakery Buttercream Vanilla Frosting
Recipe via NYT Cooking
1 cup (2 sticks) unsalted butter, softened
8 cups confectioners' sugar
½ cup milk
2 teaspoons vanilla extract
Food coloring (optional)
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.
For these cupcakes we've used blue frosting with white snowflake sprinkles and plain white frosting with green/red sugar with a few berry and leaves sprinkles.