Thursday, July 14, 2016

{The Best} Easy Vanilla Cupcakes with Vanilla Bean Buttercream

Foolproof and delicious, these Easy Vanilla Cupcakes with Vanilla Bean Buttercream are the best!

Though not the fanciest, these simple cupcakes are some of the best ever. Not only are they purely delicious, they are a cinch to make. No waiting for butter to soften (except for the buttercream), no long ingredient list, and no drawn out steps. Just basically add everything together, scoop, and bake. 

These cupcakes have a wonderful vanilla flavor. I used vanilla bean paste but you can substitute vanilla extract. 

Easy Vanilla Cupcakes with Vanilla Bean Buttercream
Makes 12 cupcakes
Recipe Source: Just Easy Recipes
  • 1 1/2 cups all purpose flour
  • 3/4 cup white granulated sugar
  • 1/2 cup light tasting oil (I used avocado oil)
  • 1/2 cup milk 
  • 2 eggs 
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon fine sea salt
Vanilla Bean Buttercream
  • 1 (1 lb) box powdered sugar (about 4 cups)
  • 1 stick unsalted butter, softened to room temperature
  • 3 to 4 tablespoons milk or cream 
  • 1 teaspoon vanilla bean paste
  • small pinch fine salt (optional)
Preheat the oven to 375 F and line a cupcake pan with liners. 

Add the flour, sugar, baking powder, and salt to a large bowl. Whisk to combine.

In a large measuring cup or bowl, add the oil, milk, eggs, and vanilla bean paste. Whisk to combine.

Stream in the wet ingredients into the dry ingredients while gently mixing with a whisk or spoon. Mix until well combined.

Scoop the batter into the cupcake liners until 3/4 full. Bake for 16 to 20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes. Carefully remove the cupcakes and move to a cooling rack to cool completely.

For the buttercream, add the butter, vanilla bean paste, and salt to the bowl of a stand mixture fitted with the paddle attachment. Turn on high and beat until creamy and to ensure no lumps. 

Add half of the powdered sugar and mix to combine. Add the other half and mix again. 

Finally add the milk, one tablespoon at a time, until desired consistency. 

Frost the cooled cupcakes as desired and enjoy!

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