Today I am sharing with you my Vanilla Cupcakes with butttercream frosting. I decorated them for Easter using the Wilton grass tip and some Cadbury Mini Chocolate eggs, which is very simple yet very fun.
2 1/3 cups all-purpose flour
1 Tablespoon baking powder
3/4 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
1 1/2 cups whole milk
1 1/2 teaspoon Vanilla Extract
Preheat oven to 325 degrees.
Prep cupcake pans with liners.
Sift together flour, baking powder, salt and sugar.
Add dry ingredients into a mixer bowl.
Add oil and mix on low speed, once incorporated add the eggs, milk, and vanilla extract.
Mix on low speed for about 15 seconds.
Scrape sides and mix on low speed for about a minute or until the batter is all mixed together. DO NOT OVER MIX.
Fill cupcake liners 3/4 full and bake in oven for 18-20 minutes or until a tooth pick comes out clean. For a moist cupcake you do not want to over bake them. Take them out before they turn golden brown and when you think they might be a little underdone. Cool cupcakes and ice with the following recipe.
1 stick butter softened
1 pound confectioners sugar
1/4 cup milk
1 tsp vanilla extract
In an electric mixer cream butter until fluffy.
Turn the mixer to low speed and add sugar a little at a time.
Add milk and vanilla extract.
Mix together while scraping down the sides of the bowl.
Add desired food coloring to fit your cupcakes.
Mix on medium speed for 3-5 minutes or until the icing is at your preferred consistency.