Vanilla Cupcakes with Fudge Buttercream Frosting
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.
Makes approximately 4 dozen cupcakes
For the cupcakes:
4 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
2 cups buttermilk, well shaken
Preheat oven to 350 degrees F. Line cupcake pan with liners or grease well with butter.
In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixture, cream together the butter and sugar until light and fluffy. Beat in vanilla. Add eggs one a time, mixing after each. Beat in the buttermilk at low speed until incorporated (batter will appear curdled). Add flour mixture in three batches, mixing until just combined after each addition.
Fill each cupcake liner about 2/3 full (I use an ice cream scoop to ensure that all will be the same size). Bake until golden and a toothpick inserted into the center comes out clean, about 12-15 minutes. Cool in the pan for about 5 minutes and then transfer to a rack to cool completely.
For the frosting:
6 ounces unsweetened baking chocolate, melted and cooled
4 1/2 cups powdered sugar
1 1/2 cups unsalted butter, at room temperature
4-6 tablespoons whole milk
1 tablespoon vanilla extract
Mix all ingredients together in the bowl of an electric mixture until smooth. Frost cupcakes as desired.
Note: If you plan to frost all of the cupcakes with this frosting, you will need to double the recipe. I used a combination of the fudge buttercream and my favorite vanilla buttercream
. This recipe yields approximately 5 cups of frosting.