VANILLA CUPCAKE

Ingredients

  • 8 slices semolina bread, sliced to about 1-inch thick
  • 2 large lemons, zested (about 1 1/2 tablespoons of zest)
  • 4 tablespoons butter
  • 2 tablespoons powdered sugar for dusting before serving
  • 3 large eggs
  • 1 cup half and half
  • 2 teaspoons vanilla extract
  • 3 tablespoons sugar
  • 12 ounces fresh blueberries or 1 dry pint

Description

These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings. They are quick and easy to make and homemade cupcakes taste way better than boxed cupcake mix.

Recipe credit:

Steps

  1. In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt.
  2. In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy.
  3. Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.
  4. Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.
  5. Pour batter into 12 lined muffin tins, filling 2/3 full. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.

How to Decorate Cupcakes

Once your cupcakes are cooled to room temperature, it’s time to decorate. This is a great vanilla cupcake base for just about any kind of frosting and toppings. We pipe frosting on with a pastry bag and our favorite Wilton 1M Tip. We have so many frosting options so pick your craving:

  1. Vanilla Cupcake Frosting – our go-to cupcake frosting
  2. Swiss Meringue Buttercream – well worth the extra effort
  3. Chocolate Cream Cheese Frosting – whipped and decadent
  4. Blackberry Frosting – you’ll love the flavor and color

Notes

For even batter, use room temperature ingredients and alternate adding flour with buttermilk.

Measure precisely and avoid overfilling liners (2/3 full) to prevent muffin tops. An ice cream scoop helps portion batter evenly.

Nutrition

183kcal calories, 23g carbs, 3g protein, 9g fat