Well, guys, these cupcakes are totally a party. And I might even have to say that they age well. While putting this post together I had to eat the one I saved for a special occasion. (Obvz.) I baked these Sunday and ate the last one on Wednesday (I shared a ton, don’t go judgin’!) and it was even better somehow! I think it’s because I used fairy dust and magic in the frosting. Those two things age like a fine wine.
Another super cool fact about these guys is that you only need 1 stick of butter for all 12 cupcakes, I’m talkin’ cake and frosting included. I wouldn’t joke about such things. So, let’s say that you have a little birthday shindig after work and would like to bring cupcakes… BOOM. Done. You could even go the extra mile and pop by the local bakery to buy an empty box, sans logo-sticker, for toting them to the bar. I totally recommend it.
Vanilla Party Cupcakes
Recipe from The Hummingbird Bakery Cookbook
- 1 cup all-purpose flour
- scant 3/4 cup sugar
- 1 t baking powder
- 1/2 t baking soda
- pinch of salt
- 3 T unsalted butter, at room temperature
- 1/2 cup buttermilk, or whatever milk you have on hand
- 1 egg
- 1/2 t vanilla extract
- 2 cups powdered sugar
- 5 T unsalted butter, at room temperature
- 2 T milk
- 1/4 t vanilla extract
- food coloring, if you want
- Preheat oven to 325 degrees F. Put the flour, sugar, baking powder, baking soda, salt and butter in a large bowl. Beat using an electric mixer on a low speed until the mixture is a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
- Whisk the egg, vanilla and remaining milk together in a separate bowl, and add to the flour mixture. Continue beating until just incorporated.
- Divide the batter between 12 paper lined muffin tins. Bake for 20 minutes, rotating half way through or until lightly golden and a cake tester inserted in the center comes out clean. Cool completely before frosting.
- Make frosting. Beat the powdered sugar together in a medium sized bowl with an electric mixer on medium low speed until the mixture comes together and is well mixed. Turn the mixer to low. Combine milk and the vanilla extract and slowly stream it into the butter and sugar mixture. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. When you reach the desired consistency, add food coloring, (I used electric pink + orange) frost the cooled cupcakes, and sprinkle them with all your favorite sprinkles.
Yay! Click HERE for a printable pdf of the recipe above.