FAVORITE VANILLA CUPCAKES

I love coming up with creative new cupcake flavors.  And I love being served creative new cupcake flavors.  But at the end of the day, if given a choice between, well, pretty much any kind of cupcake and a vanilla cupcake, that delicious little white cupcake almost always wins.

I don’t know what it is about it, but I love a good vanilla cupcake.  Always have.  Always will.

INGREDIENTS:
VANILLA CUPCAKES INGREDIENTS:

• 1 cup granulated sugar
• 1 vanilla bean, seeds scraped
• 1 3/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup Greek yogurt or sour cream (avoid non-fat versions of either)
• 1 Tbsp. vanilla extract, store-bought or homemade
• 2/3 cup whole milk

VANILLA BUTTERCREAM FROSTING INGREDIENTS:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 tsp. salt
• 1 Tbsp. vanilla extract, store-bought or homemade
• 1 vanilla bean (optional)
• 3-4 Tbsp. milk or heavy cream

DIRECTIONS:

TO MAKE THE CUPCAKES:

1. Preheat oven to 350 F (175 C).
2. Add granulated sugar and vanilla bean to the bowl of a stand mixer, and beat on medium speed for about 30 seconds until blended. Add in the cake flour, baking powder, baking soda and salt, and beat for an additional 1 minutes until well-mixed. Add butter and mix on medium-low speed for about 2 minutes until well combined and a little crumbly.
3. In a separate small mixing bowl, whisk together eggs, Greek yogurt (or sour cream), and vanilla extract until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
4. Slowly add milk and mix on low speed until just combined. The batter will be very thin and liquid.
5. ..........................................

For full instructions please see : www.gimmesomeoven.com

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