Vanilla Cupcakes with Vanilla Buttercream

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 ensure 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!

Want to know the secret of evenly baked cupcakes?

Measuring out your batter with a trusty cookie scoop will do the trick. If you are experiencing cupcakes that brown too quickly on one side then the other then your oven has hot pockets. If you really get to know your oven, you’ll know where these bad babies are and simply rotating your pans will eliminate your problem.

A note about rotating pans: Turn your pans from the front to the back. Only do this once your cupcakes are halfway through baking. Keep an eye on them, do not walk away while baking. When some get more golden around the edges then others, it’s time to rotate.

Your cupcakes should look like this if you babysit them while baking. I know, it’s a tough job. But, someone has to do it.

Top with glorious, fluffy, not too sweet Vanilla Buttercream (recipe below)

This is a classic American Vanilla Buttercream. I use this recipe at the Bakehouse and have NEVER received a complaint about it being too sweet. The trick is to beat the butter for a few minutes before adding the sugar. This results in a fluffy, whipped buttercream that is light and creamy. It’s very versatile and goes with any flavor cake.

Keep your cupcakes romantic and simple by using white liners and white pearl sprinkles.

These would make a Winter Wonderland dessert table dazzle.

Make these vanilla cupcakes special by using the same extracts, tools and ingredients that we used. you can purchase them through our online shop. Click HERE or the shop button above to browse around. Everything highlighted in red can be found in our shop.

Vanilla Cupcakes (makes 24 cupcakes)

1 box white cake mix (I use Betty Crocker supermoist vanilla)

1 cup all-purpose flour

1 cup granulated sugar

1 cup water

3 eggs at room temperature

1 cup (8 oz carton) sour cream

1 tsp pure vanilla extract

Directions:

Heat oven to 325 degrees. Line cupcake tin with cupcake liners.

Add all dry ingredients to a large mixing bowl and mix

together thoroughly with a whisk. Add the wet ingredients to

the bowl and using a hand mixer, mix on low for about 2

minutes. Using a large cookie scoop, fill cupcake liners 2/3

full.

Bake at 325 degrees for 15-20 minutes. Allow cupcakes to

cool in cupcake tin for one minute. Then remove and finish

cooling cooling racks.

Vanilla Buttercream

4 sticks room temperature unsalted butter

1 2lb bag (less 1 cup) confectioners sugar
2 teaspoon pure vanilla extract
4-6 tablespoons Tablespoons whole milk

pinch of salt

Instructions

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.

Comments

Justin D says:

January 18, 2013 at 5:17 am

I’m always looking for a new version of a doctored cake mix to try out, and haven’t seen this one before. Looks great!

BloodyQueen.s says:

January 25, 2013 at 8:53 pm

How many copcakes can you make from this recipe?

Anonymous says:

January 25, 2013 at 8:54 pm

How many cupcakes can you make from this recipe?

Buttercream Bakehouse says:

January 25, 2013 at 9:17 pm

This makes 24 cupcakes. I am sorry I didn’t add that…forgot and adding it now.

Anonymous says:

February 14, 2013 at 5:19 pm

Sorry, just make sure, this recipe does not have any butter or oil added to it?

Buttercream Bakehouse says:

February 14, 2013 at 8:24 pm

No, the cupcakes do not have butter or oil added to the recipe. Only butter for the buttercream.

Cathy Acton says:

March 29, 2013 at 10:42 am

Has anyone ever used almond extract instead of vanilla? Would I substitute the almond for the vanilla extract(s) in BOTH the cake and frosting recipes?

- buttercream bakehouse says:
  
  March 29, 2013 at 6:27 pm
  
  I have used recipes that call for both the vanilla and the almond. I would use the same extracts in both the cake and the frosting but it certainly would not be wrong to do it any way you see fit. Baking is a science but recipe development is a preference. Make it they way you think you would LOVE it!
  
Casey says:

April 11, 2013 at 10:20 am

How much frosting does this make? Enough for how many cupcakes??

- buttercream bakehouse says:
  
  April 11, 2013 at 11:49 am
  
  This recipe makes enough to frost 24 cupcakes.
  
Lisa says:

May 21, 2013 at 4:53 pm

How long can these cupcakes be stored? If I make them say on a Monday and ice them on Tuesday for serving on Wednesday they should be fine?

- buttercream bakehouse says:
  
  May 21, 2013 at 4:55 pm
  
  I would baked them and ice them on Tuesday to serve on Wednesday. Cupcakes dry out quicker. Keep covered tightly in a cupcake carrier for best results.