This is the last post in the series of treats I made for my three marvelous student monitors. Since I missed all of their fall birthdays, I showed my appreciation for all their hard work by baking each girl a treat for her half birthday. I’ve made bacon cupcakes, cake pops, and now these simple vanilla cupcakes jazzed up by fun frosting!
I decided to post the cupcakes today because today is the last day of school!!!! Finally, it’s summer time! This break could not come soon enough. Spending my day in a 90 degree classroom with no AC and 30 smelly, hormonal students is exhausting!
These cupcakes feature the delicious and simple vanilla cupcake recipe I have been using a lot and the Butter Lane frosting recipe I have used before. This is a delicious, moist, and flavorful cupcake and frosting.
To make the frosting yellow and blue, I divided the frosting into two different bowls and dyed half Electric Yellow and half Electric Blue. I scooped the frosting into the piping bag on different sides and slightly mushed together. The technique came out well with each cupcake looking a little different. Some are more blue, some more yellow, some have both, and some have stripes of green. This is a nice way to make simple cupcakes look cool!
adapted Cupcake Project
Yield -17 standard cupcakes (24) (34)
1 cup sugar (1 1/2 cups) (2 cups)
1 3/4 cup cake flour (2 1/2 cups + 2 tablespoons) (3 ½ cups)
1 1/2 teaspoons baking powder (2 1/4 teaspoons) (3 teaspoons)
1/2 teaspoons baking soda (3/4 teaspoon) (1 teaspoon)
1/2 teaspoons salt (3/4 teaspoon) (1 teaspoon)
4 tablespoons unsalted butter, room temperature (6 tablespoons) (8 tablespoons)
2 eggs (3 eggs) (4 eggs)
1/3 cup non-fat Greek yogurt or sour cream (1/2 cup) (2/3 cup)
1/4 cup vegetable oil (6 tablespoons) (1/2 cup)
1 tablespoon vanilla (1 1/2 tablespoons) (2 tablespoons)
2/3 cup whole milk (1 cup) (1 1/3 cups)
- Preheat the oven to 350 F.
- In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
- While the mixer is mixing, whisk together the sour cream, oil, and vanilla. Pour this in the mixer and combine.
- Slowly add the milk in and turn on high for a few seconds.
- Use a standard ice cream scoop and place the batter into lined cupcake pans.
- Bake 14-17 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.
Adapted from Butter Lane Cupcakes
1 pound (4 sticks) unsalted butter, room temperature
4 tablespoons cream cheese, room temperature
7 cups powdered sugar (a 2 pound bag minus 1/2 cup)
3 tablespoons vanilla
Beat the butter and cream cheese until light and creamy. Slowly add in the powdered sugar. Stop every once and awhile to scrape down the bowl and then beat on high speed for a few seconds. Add in the vanilla and beat again until well combined.