1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (180 grams) cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120 ml) milk, at room temperature
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1-2 tablespoons milk or light cream
White Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy (3-5 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl sift the flour with the baking powder and salt.
With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake. Or if you want to pipe the frosting, I often use a large Wilton 1M (open or closed) star tip or a large plain decorating tip. Garnish with colored sprinkles. These cupcakes are best served the same day, but they can be covered and stored at room temperature for a few days.
Frosting: In the bowl of your electric stand mixer, or with a hand mixer, beat the butter until smooth. Add the vanilla extract and the sugar and beat on low speed until mixed in. Then beat on high speed until frosting is light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl. Add a little milk if needed so the frosting is at spreading or piping consistency. If you like you can tint the frosting with food coloring.
Makes 12 cupcakes.
Cupcakes are described as individual cakes that are baked in muffins cups lined with paper or foil baking cups. They come in a variety of flavors and are usually frosted with icing and sometimes garnished with sprinkles. While this definition sounds about right it does not describe how delightful cupcakes look and how delicious they taste. As you have probably noticed cupcakes have taken the country by storm. Bakeries offer us every possible flavor combination you can imagine, but the classic sweet and buttery White Cupcake frosted with swirls of creamy smooth Confectioners Frosting remains a favorite.
The important thing when making these White Cupcakes is not to over bake them as we want them to be soft, fluffy, and moist. Over baking causes them to be hard and dry tasting. So bake them only until a toothpick inserted into the center of the cupcake comes out clean. Always check to see if they are done a few minutes before the end of the stated baking time as everyone's oven works a little differently. And always cool your cupcakes completely before frosting.
For these White Cupcakes we are using a Confectioners Frosting (Butter Frosting) which is made with confectioners sugar (also known as icing or powdered sugar) along with butter, vanilla extract, and milk. It is easy to make and has a wonderfully light and fluffy texture with a sweet and buttery flavor. While I did not color the frosting, you can if you like. Now, you could just cover the cupcakes with a thin layer of frosting using a knife or offset spatula, which is perfect for the kids. But when you want something fancier, bring out the piping bag fitted with a plain (used here) or decorative tip. To dress them up even more, garnish with colored sprinkles which gives the cupcakes a welcome crunch.