Recipe: Seriously Delicious Vanilla Cupcakes

The cupcake recipe was inspired by Natasha Kravchuk from Natasha's Kitchen. The frosting recipe is credited to Nagi from recipetineats. Nutrition information can be found at each of their sites. Both of these bloggers have a plethora of wonderful other recipes to check out. 

If you're looking for a cupcake recipe with the most delicious frosting, you are welcome. Call me crazy, but I am not a fan of wedding cake because it's all about the looks and really (in my opinion) lacks in the yummy flavor category. This cupcake frosting is not too sweet, but fluffy and more whipped cream-like. We hope you enjoy it just as much as we do. 

If you know me by now, I am all about simple recipes with relatively few ingredients. The caveat with this recipe is that the frosting is more labor intensive than I typically go for, but let me tell you, it is worth it. 

Tools we use:

• The Silicone Kitchen Baking Cups
• The Silicone Kitchen Baking Mats
• The Silicone Kitchen Spatulas

Ingredients

Cupcakes (Makes ~ 12 regular cupcakes)

• 1 1/4 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature

Frosting (Generously frosts ~ 12 regular cupcakes)

• 5 tbsp all-purpose flour
• 1 cup granulated white sugar
• 1 cup milk, warmed
• 1 1/2 tsp vanilla extract
• pinch of salt
• 1 cup unsalted butter, softened

Instructions

Cupcakes

1. Preheat oven to 350°F and prepare a baking sheet with silicone baking mats and silicone baking cups
2. In a medium bowl, whisk together flour, baking powder, and salt
3. In a separate bowl, beat butter and sugar until thick and fluffy, approximately 5 minutes on med-high
4. Add eggs, one at a time, then vanilla until combined 
5. Reduce speed to medium, alternate adding flour mix with buttermilk, approximately 1/3 at a time until incorporated. Beat until combined and smooth, do not overmix
6. Divide batter into silicone baking cups, filling 2/3 full
7. Bake for 20-30 minutes; until an inserted toothpick comes out clean. Let cool completely before frosting

Frosting

Thickening Roux

1. Pour flour and sugar in a large saucepan over medium heat. Stir constantly for 30 seconds
2. Slowly pour in the milk, whisking constantly; continue stirring constantly so the base does not catch
3. Cook until the mixture thickens to a thick, dolloping custard
4. Remove from heat and transfer to a bowl. Cover with plastic wrap, pressing down onto the surface to prevent a skin from forming
5. Cool completely. Thickening roux needs to be at room temperature before making frosting

Complete Frosting

1. Using a large bowl, beat butter for 3 minutes until it is smooth and changes to very pale yellow, almost white
2. Begin whipping in the thickening roux, one tablespoon at a time on medium speed; about 1 minute
3. Add vanilla and salt; whip for 2-3 minutes until the frosting is able to hold peaks
4. Frost cupcakes as desired (we prefer piping bags for extra fun mounds and spirals)