Aren’t cupcakes adorable? There’s just something about the cute little package they come in— the paper cup wrapped around a little cake topped with a pile of frosting. They’re almost too pretty to eat. Almost.
I had no problem eating several of these vanilla cupcakes with fudge buttercream frosting for breakfast the other morning. No problem at all.
I had made a few dozen for my sister-in-law’s baby shower. She’s having a baby boy in September and what better way to celebrate his upcoming arrival than with little cupcakes? They sure are a crowd pleaser. Lucky for me the crowd wasn’t that large so I’m still enjoying the leftovers.
The combination of vanilla cake with chocolate frosting is classic and doesn’t need any fancy treatment. Just a few chocolate sprinkles and you’re good to go. The cake is light and moist, but the frosting is dense and very rich. And they work together beautifully.
You may want to have a tall glass of cold milk handy.
The cupcakes are from Smitten Kitchen, the frosting is from Sky High: Irresistible Triple Layer Cakes
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