I made these cupcakes at Jessie's house with her and Sean. It was a very hilarious evening involving the KitchenAid stand mixer, a Dollarama spatula and batter going everywhere but those photos aren't as lovely as the ones pictured here.
Triple Vanilla Cupcakes
(adapted from Cupcake Bakeshop*)
- 3/4 cup (1-1/2 stick) unsalted butter, room temperature
- 1 cup of vanilla sugar (down from 1 2/3 cups)
- 2 large eggs, room temperature
- 2 2/3 cups flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 3/4 cup + 2 Tbsp milk
- 1 Tbsp vanilla extract (upped from 1 tsp)
- 1 vanilla bean, seeds scraped out (upped from 1/2 vanilla bean)
- Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating until well combined.
- Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.
- Measure out the milk and vanilla and stir to combine.
- Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
- Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Vanilla Bean Frosting
(adapted from Cupcake Bakeshop)
- 1 cup unsalted butter, room temperature
- 1 package (8 ounces) philly cream cheese
- 2 Tbsp vanilla extract
- 1/2 vanilla bean, seeds scraped out
- 4-5 cups powdered sugar*
- Using an electric mixer, beat the butter at medium speed until creamy.
- Add the cream cheese and beat until combined.
- Add the vanilla extract, vanilla seeds, and 3 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy.
- Add more powdered sugar to arrive at the consistency and sweetness you like. (Our frosting was really "runny" so I kept adding more and more powdered sugar. In fact, I nearly ran out and Jessie was worrying about all the sugar I was adding. Next time, I would decrease the amount of butter used to maybe 1/4 of a cup or none at all.)