Vanilla Cream Cupcakes

The Vanilla Cream Cupcakes Recipe is a cupcake is quite dense in consistency, which allows it to carry more elaborate types of frosting.

1 1⁄3 cups all-purpose flour
2 tsp baking powder
1 cup sugar
½ tsp salt
7 tbsp unsalted butter, softened
3 large eggs, at room temperature
2⁄3 cup milk
1 tsp pure vanilla extract

For the frosting:
1 cup confectioner’s sugar
1 tsp pure vanilla extract
7 tbsp unsalted butter, softened
cupcake sprinkles (optional)

1 Preheat the oven to 350°F (180°C). Place the first 5 ingredients in a bowl.

2 Mix together with your fingertips until it resembles fine bread crumbs.

3 In another bowl, whisk the eggs, milk, and vanilla extract together until well blended.

4 Slowly pour the egg mixture into the dry ingredients, whisking all the time.

5 Whisk gently until smooth, being careful not to over-mix. Too much beating toughens cakes

6 Pour all the cake batter into a large measuring cup to make it easier to handle.

7 Place the cupcake paper liners into the holes in the cupcake pans.

8 Carefully pour the cake mixture into the liners, filling each one only half full.

9 Bake for around 20 minutes, until lightly colored, firm, and springy to the touch.

10 Check if the cakes are done by inserting a skewer into the center of one cupcake.

11 If traces of cake batter remain on the skewer, cook for a minute more, then test again.

12 Leave for a few minutes, then transfer the cupcakes to a wire rack to cool completely.

13 For the frosting, combine the confectioner’s sugar, vanilla extract, and butter in a bowl.

14 Beat with an electric hand mixer until very light and fluffy; this will take about 5 minutes.

15 To be sure the cakes are completely cool to the touch, or they will begin to melt the frosting.

16 If frosting by hand, add a spoonful of the frosting mix to the top of each cake.

17 Then use the back of a spoon dipped in warm water to smooth the surface.

18 For a more professional result, transfer the frosting to the piping bag.

19 Pipe by squeezing out the frosting with one hand while holding the cake with the other.

20 Starting from the edge, pipe a spiral of frosting that comes to a peak in the center.

21 Decorate with sprinkles. STORE Will keep in an airtight container for 3 days.

Vanilla Cream Cupcakes
Vanilla Cream Cupcakes
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