Vanilla cupcakes & Buttercream Frosting
My kids love cupcakes. My daughters requested pink. I have written the recipe for Basic Vanilla Buttercream and just so you know, I am NOT a fan of food coloring at all, but after the pink request and realizing white doesn’t photograph as pretty, just a couple drops of red food coloring and Pink it is. Sprinkles just makes everything better..
I’m a chef.. not a pastry chef. But after making over a hundred cupcake flavors, I quickly mastered the basic frosting. I’ve tried many recipes for buttercream before but this is my hands down favorite…I use this recipe all the time and add X or Y to it depending on the flavor cupcake I am going with. You can “TaylorMake” this recipe to whatever flavor you want. Chocolate Buttercream Frosting? – add cocoa or maybe a key lime buttercream with lime zest. Just use this recipe as a base.
For the Buttercream – butter, sugar, vanilla, and cream, whats not to love? The texture is incredible and it spreads very easy. Great to decorate with as well. I have used it to frost cookies, cakes, cupcakes and it plays well with fondant, even though I don’t
The key is whipping it for as long and as fast as you can to get it nice and light and fluffy! For a silky smooth frosting, Sift your powdered sugar. Make sure you use UNSALTED Butter and have it at room temp. DO NOT MICROWAVE IT!! (I had a pastry chef friend tell me to lay butter out on the counter the night before and it will be perfectly softened in the morning.)
For The cupcakes - This recipe will make exactly 24 moist & delicious standard size cupcakes
Make sure to beat the butter and sugar for the full 5 minutes because that really is the difference between light and dense cake. If you don’t have buttermilk, you can use regular milk with a tsp of lemon juice OR mix 1/2 c. milk with 1/2 c. sour cream for the same effect and flavor.