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Vanilla Cupcakes with Vanilla Buttercream

Vanilla cupcakes are simply delcious and easy to share. This recipe makes a small batch of 6-7 scrumptious vanilla cupcakes with a two-tone buttercream.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

Vanilla Cupcakes

  • 1/4 cup Vanilla Almond Milk Can substitute with whole milk or soy milk
  • 1 Large egg room temperature
  • 1/4 cup Unsalted Butter room temperature
  • 1/3 cup Cake flour
  • 1/3 cup All-purpose flour
  • 1 tsp Vanilla extract
  • 1/4 cup Sugar Plus additional 3 Tbsp.
  • 1/4 tsp Kosher salt
  • 3/4 tsp Baking powder

Vanilla Buttercream

  • 1/2 cup Unsalted butter room temperature
  • 1 tsp Vanilla extract
  • 1-3 Tbsp Vanilla almond milk can substitute with heavy whipping cream or soy milk or whole milk
  • 2 cups Powdered sugar
  • 1 pinch of kosher salt
  • Natural food dye

Instructions
 

For the Vanilla Cupcakes:

  • Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.
  • In a medium sized bowl, whisk together all-purpose flour, cake flour, salt, and baking powder. Set aside.
  • In an electric mixer, with the paddle attachment. Add the butter and sugar and cream until a smooth and fluffy. (1-2 minutes) Next add in the egg and mix.
  • Place the vanilla extract and vanilla almond milk in a measuring cup and set aside.
  • Slowly add a portion of the flour mixture to the electric mixer. Stop mixing once the flour is fully incorporated in the batter. Alternate between adding the liquid mixture (vanilla & almond milk) and the flour mixture. Until all mixtures are added to the batter.
  • Remove the bowl from the electric mixer. Using an ice cream scoop or 1/4 measuring cup fill the cupcake liners half way.
  • Bake for 16-22 minutes. Or until a wooden toothpick is inserted into the center of a cupcake comes out clean.
  • Remove from the oven. Let the cupcakes rest for a few minutes in the muffin pan before placing onto a cooling rack.

For the Vanilla Buttercream:

  • Place the unsalted butter into an electric mixer. Beat on medium speed until silky smooth.
  • Slowly add in the powdered sugar in small portions at a time. If the buttercream becomes too thick, add a tablespoon or more of vanilla almond milk (whole milk or other milk alternatives).
  • Once all the powdered sugar is added. Add in a pinch of salt and the vanilla extract. Mix until fully incorporated.
  • To achieve the two-tone buttercream. Add natural food dye to half of your buttercream.
  • Now your ready to frost those cooled vanilla cupcakes.
Keyword Vanilla Buttercream, Vanilla Cupcakes