Feb 06 2009

Double Vanilla Cupcakes

Published by at 7:14 am under Autumn,Dessert,Spring,Winter


About three years ago, I decided I would come up with a cupcake to rival Candace Nelson’s. There were a couple of problems with this plan. First, I’d never actually had a Sprinkles cupcake. Second, I certainly wasn’t what you would call a cupcake master; up to that point, every cupcake I’d made had come from a mix (shameful, I know).

Nevertheless, I set out on my cupcake journey. I’ve made many, many cupcakes during that time. Some I’ve been happy with, some, not so much. There’s a balance needed between fluffy cake and moistness, and I discovered it’s not always the easiest to achieve.

The frosting would be a simple buttercream that you could whip together in no time flat. While I love an Italian buttercream, that was not the right choice for a simple cupcake. The challenge? I find most buttercreams to be sickeningly sweet, and I’m a self-confessed sugar addict, so that’s saying a lot. No, this buttercream would have to be buttery with lots of vanilla flavor. I took a page out of my recipe for cream cheese frosting and used a lower ratio of sugar to butter than most recipes called for.

The following cupcake is not yet perfection, but I will admit that I like it much more than the recipe from the Magnolia Bakery cookbook (and I had such high hopes for that cupcake recipe). You will likely see multiple versions of this recipe, as it keeps evolving. If you already have a favorite vanilla cupcake recipe, I’d love it if you’d share!

Double Vanilla Cupcakes

1/2 c unsalted butter (softened but still cool)
1 c vanilla sugar
1 whole large egg (room temp)
2 large egg whites (room temp)
1 1/3 c cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 c milk
2 tsp pure vanilla

Take the butter, eggs, and milk out of fridge 30 minutes prior to starting the recipe. Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.

Whisk together egg & egg whites in small bowl, set aside. In glass measuring cup, combine milk and vanilla. Set aside.

Sift together cake flour, baking powder, baking soda, and salt. Set aside.

Cream butter and vanilla sugar on medium speed until light and fluffy, about five minutes.


Reduce speed to low and add eggs, 1/3 at a time. Increase speed to medium for about 2 minutes, until well mixed. (You may need to scrape down the bowl a couple of times.)

Reduce speed to low. Alternate adding flour and milk mixtures in three batches, beginning and ending with the flour, being careful not to overmix. Scrape the bowl with a spatula as necessary.


Bake @ 350 degrees for 20-25 minutes, or until cupcakes spring back when touched and a toothpick inserted comes out clean. Cool completely before frosting.



Vanilla Buttercream Icing

½ c unsalted butter (remove from refrigerator for 30 minutes)
1 ¾ c powdered sugar
1 ½ tsp milk
2-3 tsp vanilla
pinch of salt


Cream butter and salt on medium speed for 2-3 minutes or until light and fluffy. Slowly add powdered sugar on low speed until combined. Add milk and vanilla (start with 2 tsp of vanilla and add an additional tsp if you want more of a vanilla punch), beat until well mixed. Frost or pipe icing onto cupcakes.


6 responses so far

6 Responses to “Double Vanilla Cupcakes”

  1. […] my post for Double Vanilla Cupcakes I mentioned that I’ve been searching for the perfect vanilla cupcake. Though the frosting […]

  2. Brendaon 31 Dec 2009 at 2:43 am

    I just made your cupcakes and frosting tonight. My batter looked kind of strange, but then again it was 2 a.m. and I only made half a batch and may have messed something up in my sleepiness. I used regular sugar and didn’t notice until it was all mixed that I was supposed to use cake flour. I wasn’t sure how they’d turn out, but then I licked the spoon and knew they’d be good. I bumped my hand on the oven door when I took the pan out and one cupcake went flying. I was surprised when I picked it up to feel how squishy it was, like a sponge cake. They are cooled and frosted now and I am happy to report they are very yummy. I like the spongy inside with the ever-so-slightly crisp outside. The frosting was sweet, but not too sweet. My BF said it was still a little too sweet for him, but he likes his cupcakes with nothing on them, so what does he know? Thanks for sharing your recipe, and I will be making the cupcakes again when I’m more awake. 😉

  3. Keiannaon 22 May 2012 at 10:14 am

    Making vanilla cupcakes!!!!!!!! OG Keke For Real (Love and Peace)

  4. divyaon 29 Jun 2012 at 6:37 pm

    hi, what brand of vanilla extract did you use? I have been using imitation brands until now and I wanted to know if you had any suggestions.

  5. Margieon 01 Jul 2012 at 3:07 pm

    How can I pin this recipe??? I love vanilla. To divya: I started using Neilsen-Marcus pure Madagascar Vanilla and also vanilla bean paste. Once you use either, you will never go back…trust me! The vanilla bean paste is out of this world! I’ve heard it referred to as “the pot of gold for vanilla flavoring.” People can’t figure out why my cookies taste so good!!! Good luck!!! Again, how can I pin this recipe??? Thanks!

  6. Margieon 01 Jul 2012 at 3:31 pm

    OOPS!!! That would be Neilsen-Massey Pure Vanilla or Vanilla Paste!!! Sorry about that!!!

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