Vanilla Cupcakes With Vanilla (Crusting) Buttercrea

Name: Vanilla Cupcakes With Vanilla (Crusting) Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/4 cup Cake Flour; 1-1/4 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Lemon Zest; 1/2 teaspoons Salt; 2 whole Large Eggs; 3/4 cups Sugar; 1-1/2 teaspoon Pure Vanilla Extract; 1/2 cups Canola Oil; 1/2 cups Buttermilk; FOR THE BUTTERCREAM FROSTING:; 1/2 cups Unsalted Butter; 1-1/4 cup Vegetable Shortening; 1/4 teaspoons Salt; 1 Tablespoon Vanilla Extract; 2 pounds Confectioners Sugar; 3 Tablespoons Milk

Servings: persons

FOR THE CUPCAKES:
1-1/4 cup Cake Flour
1-1/4 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Lemon Zest
1/2 teaspoons Salt
2 whole Large Eggs
3/4 cups Sugar
1-1/2 teaspoon Pure Vanilla Extract
1/2 cups Canola Oil
1/2 cups Buttermilk
FOR THE BUTTERCREAM FROSTING:
1/2 cups Unsalted Butter
1-1/4 cup Vegetable Shortening
1/4 teaspoons Salt
1 Tablespoon Vanilla Extract
2 pounds Confectioners Sugar
3 Tablespoons Milk

1
For the cupcakes:
2
Preheat the oven to 350 F and line a 12-count muffin pan with paper cupcake liners.
3
In a large bowl, whisk together flour, baking powder, baking soda, lemon zest and salt. Set aside.
4
On medium speed, in the bowl of an electric mixer, beat eggs until light and frothy. Beat in the sugar. Add vanilla and oil and beat on medium speed until it's pale and well combined.
5
Reduce mixer to medium-low speed, and alternately add the flour mixture and buttermilk into the creamed mixture, beginning and ending with the flour, scraping down sides of bowl a couple of times. Beat until just combined. Do not over-beat. Batter should be thin.
6
Evenly fill the muffin cups with the batter, about 2/3 full.
7
Bake for 14-17 minutes at 350 F. Remove pan from oven and set it on a rack. Allow cupcakes to cool in the pan for 2-3 minutes, then remove them from the pan and cool completely on a wire rack. Frost when cooled.
8
For the buttercream frosting:
9
Note: This is a recipe for a crusting buttercream, one that can hold the many shapes it's piped into. It's sweeter and usually dries to the touch, perfect for elaborate decorating and these hydrangea flowers.
10
In the bowl of an electric mixer, cream the butter, shortening, salt and vanilla extract until pale and smooth, 3 to 5 minutes on medium speed.
11
On the lowest speed, start by adding 1/2 of the confectioners' sugar (use a bowl shield if you have one). Pause, scrape down bowl and continue adding additional half cups of sugar, until it's all been used.
12
Once sugar is incorporated, raise speed to medium and continue beating, while adding milk, tablespoon by tablespoon. Stop at each addition to test consistency. It should be smooth, a bit stiff and well combined. Pipe or spread onto cooled cupcakes.
13
Cupcake recipe adapted from Natasha's kitchen.

1971

kcal

Calories

Fat

301

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/4 cup Cake Flour, 1-1/4 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Vanilla Cupcakes With Vanilla (Crusting) Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Cupcakes With Vanilla (Crusting) Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions