When I go to a new bakery the first thing I order is a vanilla cupcake. I think this is the best way to decipher if the bakery is good or not. With a vanilla cupcake or cake, the flavor is pure, giving you the chance to really taste whether or not they are using quality ingredients.
These days I have a hard time finding a decent bakery that can make a good piece of cake. Making a vanilla cupcake at home is good for many reasons. The first is that you can control what goes into your cake. Good ingredients like butter and vanilla bean paste, really stand out. Also, for about the same price as 2 cupcakes you can make about 2 dozen! Not that any of us need that many.
Pure vanilla cupcakes are by far my favorite flavor. There is something about the little fragrant specks that make my taste buds go wild! If vanilla is not your thing, this is a great base recipe. Switch out the vanilla extract for almond, coconut, or even lemon extract.
Rodelle extracts and baking essentials are my some of my favorite extracts to work with. Their quality definitely surpasses many vanilla extract brands. The vanilla extracts and pastes are deep, rich, and robust, exactly what you need to bring out the vanilla flavor in a cupcake. I also really enjoy their almond extract and baking cocoa.
These cupcakes were so fun to make. The kids and I loved using the different colors to create the frosting. If you have an upcoming party or just need some good eats and rad colors to brighten your day, these cupcakes are it!
This is not a sponsored post. I have been using Rodelle extracts for a few years now and love the product. They did however recently send me a few samples. A delicious cupcake that is studded with vanilla bean and topped with perfect frosting.
- 2 sticks softened butter (I use Plugra)
- 1 ½ cups sugar
- 2 teaspoon Rodelle vanilla bean paste or regular vanilla
- 2 whole eggs
- 3 egg yolks
- 2 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
- 2 sticks unsalted butter , softened (I use Plugra)
- 5-6 cups powdered sugar
- 1 pinch of salt
- 2 tablespoons Rodelle vanilla bean paste
- 4 tablespoons milk or heavy cream
- Food coloring
Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
In a separate bowl, combine flour, salt, baking powder and soda and mix.
In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
Add eggs, one at a time, scraping the bowl after each addition.
Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.
Repeat this 3 times, until you have incorporated all the flour and buttermilk.Fill cups with cupcake batter ⅔ full and gently tap on counter to remove air bubbles.
Bake cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.
Allow to cool completely before frosting.
Beat butter and extract for 2 minutes.
Add powdered sugar and milk or cream.
If the frosting still looks to wet, add more powdered sugar in ½ cup increments.
Beat with whisk attachment for 3 minutes on high.
Separate frosting into different bowls and add food coloring if desired
Pipe frosting onto cupcakes and top with sprinkles.
How many cupcakes does this recipe make?
It makes 18 cupcakes.