Vanilla Cupcakes with Vanilla Buttercream

I'm still on the look-out for the perfect vanilla cupcake!  I actually don't have a problem with cakes made from a box.  I often doctor up box mixes to make cakes and cupcakes.  But I LOVE the taste of homemade cakes, especially when you can taste all of that fresh vanilla bean or whatever REAL ingredients you put in there.  The only problem I really have is that homemade cakes are rarely as moist as those made from a box and I am determined to find the perfect recipe.

I do really love my vanilla bean cupcakes but I'm still looking for the perfect recipe!  I thought I'd give Brown Eyed Baker's recipe a try.  Michelle makes some fabulous baked goods and I trust her to have a great recipe!  This one did not disappoint!  Very moist cupcake,  tight crumb but not too dense.  I was a little concerned with all of the egg yolks, but it was still fairly fluffy.  I added vanilla bean seeds as well as vanilla extract, I love to see those little seeds when I eat a cupcake.  

 Now for the shocker.....I did not make Swiss Meringue Buttercream!  (gasp!)  I know....I am getting a bit of a reputation as an addict, but I started my 12 step program and step 5 is "try another frosting".  So I did!  I actually just made a very simple vanilla buttercream....with extra vanilla extract.  Hey...you are lucky there were no vanilla bean seeds in it, I really have a problem!  The frosting was delish...I thinned it out with a little  bit of cream so it was not too thick and it was perfect for the cupcake!  Ok...I will admit it....not EVERY cupcake needs to have Swiss Meringue.  There, I said it!  Now go make a batch of these yummy and very easy cupcakes!

Hope you all have a great weekend!!

Vanilla Cupcake with Vanilla Buttercream adapted from Brown Eyed Baker

makes 12 cupcakes

Vanilla Cupcakes:

1½ cups all-purpose flour

1 cup granulated sugar

1½ teaspoons baking powder

½ teaspoon table salt

8 tablespoons butter (1 stick), room temperature

½ cup sour cream

1 large egg , room temperature

2 large egg yolks , room temperature

2 teaspoons vanilla extract

seeds of 1/2 vanilla bean

Preheat oven to 350 degrees F. Line cupcake pan with liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla and vanilla seeds; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick inserted into center comes out clean, about 18 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream:

1 cup butter (2 sticks), at room temperature

3 cups powdered sugar

1 tablespoon vanilla extract

1-2 tablespoons cream

Using mixer, beat the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add cream slowly and beat until desired consistency.

Frost cupcakes and enjoy!

Recipe shared on:
Weekend Kitchen Creations
Foodie Friends Friday
Chocolate, Chocolate, and More - Thursday's Treasures
The 21st Century Housewife - Gallery of Favorites