Let me just preface by saying, these cupcakes are bound to rock your world. Really, they are SO GOOD. You don’t even need the icing, but damn with the icing and it’s game overrrr. They’re heavenly.
However, you ever hear that saying that goes, “if at first you don’t succeed, try again”? That was me with these cupcakes. The first time I tried them, my family told me they looked like dog sh*t. Not kidding. And to be honest, it stung a tad, but they really did look awful. And they tasted pretty awful, too, the first two times I made them. The texture was all wrong, and something was just missing.
All that to say, that’s how all great things are born – trial and error, and more trial, and taste testing…. and then more trials. And finally, you succeed, and it’s DAMN GLORIOUS. I might even go so far as to say, for my next birthday I’d take these cupcakes over a three tiered cake. But you’ll just have to decide for yourself. 🙂 I mean, who says we can’t have both cake and cupcakes on our birthdays?!
Easy Vanilla Cupcakes with Vanilla Icing
Difficulty: Easy1
servingsIngredients
- Cupcake Ingredients
2 Egg Whites, room temperature
3 Tablespoons Almond Milk (or regular dairy milk), room temperature
1/2 cup Butter, softened to room temperature
1/2 cup Cane Sugar
1 teaspoon Vanilla Extract
3/4 cup Cake Flour
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/4 teaspoon Salt
- Frosting Ingredients
1/2 cup Butter, room temperature
2 cup Powdered Sugar
1 tsp Vanilla Extract
1 Tbsp Almond Milk (add an additional 1-2 tsp as needed)
Directions
- Preheat oven to 350 degrees Fahrenheit and line a muffin tin, set aside.
- Begin by thoroughly creaming the butter for the cupcakes with a hand mixer or stand mixer. Beat until the butter is smooth and then add in the cane sugar, vanilla extract and milk for the cupcakes. Continue beating for another minute until well combined.
- Next, in a separate bowl, beat both egg whites with either hand or stand mixer until egg whites are light and fluffy and have doubled in size. Add the egg whites to the other bowl with the butter and sugar, and continue mixing with hand or stand mixer until the ingredients are well incorporated.
- To the bowl of the wet ingredients, add cake flour, baking powder, baking soda, and salt and gently fold together until batter comes together.
- Scoop the batter into muffin tins, about 3/4 of the way full, and bake for 18-20 minutes.
- Remove the cupcakes from the oven and let them cool completely.
- While cupcakes are cooling, prepare the buttercream frosting. Add room temperature butter to a large mixing bowl and beat with hand mixer or stand mixer until creamy and very smooth.
- Add powdered sugar (1/2 cup at a time), vanilla extract and one tablespoon of almond milk into the bowl with the butter, adding powdered sugar about 1/4 cup at a time. Continue mixing with hand mixer until creamy and smooth. Add additional almond milk by the teaspoon if needed (if frosting is too thick).
- Add prepared frosting to a ziplock bag or piping bag, and cut a small hole in a corner of the ziplock bag. Use the bag to add icing to the cooled cupcakes. Make sure cupcakes are fully cooled or the frosting will simply melt.
- Enjoy!
If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂
Leave a Reply