I had to share with y'all another great Tasty Kitchen find. These vanilla cupcakes were made-from-scratch and easy! I've made a lot of chocolate cakes from scratch before, but I've never really found a vanilla cake recipe that I liked until now. Take a closer look...
I made some variations to the original recipe to make it more vanilla-y (and cause I'm a rebel), and the end product was oh so good. These were perfect to take to a potluck we were going to because they made so many. I don't know if I'm going to be able to wait until another potluck to make them again...I just liked them way too much!
To make, mix together flour, baking soda, and salt.
In a large mixing bowl, beat two sticks of softened butter until creamy.
Add the sugar, and beat for another 7 minutes, or until nice and fluffy. Then, add your eggs, one at a time, beating in between each one.
At this point, I added the innards of a vanilla bean. Take a vanilla bean, cut it lengthwise, and then use a spoon to scoop out the "caviar" inside. Your hands will smell uh-mazing!
Finally, alternate adding your flour mixture and milk, ending with the flour. Be sure to not over-mix (you want to stop the beater the minute everything is combined).
Finally, what would vanilla cupcakes be without vanilla extract? :) Pour in two teaspoons and beat to combine.
Fill cupcake liners 2/3 full with batter - use an ice cream scoop for perfect and even measurements every time! Bake at 350 for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Place on a wire rack and let cool before frosting.
These would go great with just about any type of frosting. The original recipe recommended chocolate...I used a light cream cheese frosting. I combined one stick of butter, one stick of cream cheese, a few cups of powdered sugar, and enough milk until it looked right. :) Sorry I couldn't be more specific...I was making it up as I went along!
adapted from this recipe on Tasty Kitchen
3 cups flour
1 1/2 t. baking powder
1 t. salt
1 cup butter, softened
2 cups sugar
4 whole eggs, room temperature
caviar from one vanilla bean (optional)
1 cup milk, room temperature
2 t. vanilla extract
Preheat your oven to 350 degrees, and line a cupcake tray with liners.
In a bowl, mix together flour, baking powder and salt. Using an electric mixer with paddle attachment, beat the butter until creamy. Add the sugar and beat on the "cream" setting with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Add vanilla "caviar". Turn the speed to low and alternately, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla extract until just mixed.
Divide the batter into the cupcake liners until 2/3 full (I used an ice cream scoop which was the perfect amount to fill 1 cupcake). Bake until a toothpick inserted comes out just clean, about 15-20 minutes. Cool on a wire rack before frosting.