Gone are the days that Vanilla cupcakes were a quick way to serve up treats at Children’s Birthday parties. Today’s cupcakes are popular for any event and can be decorated to be fun, elegant, sophisticated and displayed on cupcake tree’s, tiered cake stands and more. No matter how you plan to serve your cupcakes, the one thing you must always make sure when serving them is that they taste as good as they look. Some bakers like scratch made cupcakes while others are intimidated by the methods involved in making them. If you are one of those bakers ( I was too at one time) but you want to enjoy the taste of a scratch made treat, then you will love this recipe. It’s a popular doctored vanilla cake mix recipe that tastes like you spent all day in the kitchen whipping up a batch of fluffy, moist scratch made cupcakes. What I love about this recipe is that it’s fool-proof and they result in a perfect cupcake every time. It’s also very versatile. Try adding orange or lemon extract with zest for a citrus flavor or almost extract in place of the vanilla for wedding cake taste. Any way you make ’em…they are sure to be delicious!
Vanilla Cupcakes (makes 24 cupcakes)
2 teaspoon pure vanilla extract
4-6 tablespoons Tablespoons whole milk
pinch of salt
- Cream the butter until it is really light and fluffy. At least 3 minutes.
- Gradually add the sugar. I add about 1/2 cup at a time. If you add too much you will be wearing it. It will be pretty thick. Whip about 1 minute after each addition. I generally do not use the entire bag. About a cup or so is left in the bag.
- Add the vanilla or whatever flavoring you are using and zest if you are making a lemon or orange buttercream.
- Add 4-6 Tablespoons of whole milk and beat the frosting for a few minutes. If the frosting it too thick, add a little more milk until you get the consistency that you like.