Vanilla Cupcakes + Vanilla Buttercream Frosting

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Okay, it is no secret that I suck at frosting and I cannot pipe to save my own life. My ability to work with frost is similar to my ability to cycle, non-existent. I figured the only way I am going to get better is by practicing. So I did, with the help of some yummy vanilla cupcakes. Mr. Snax ate one of it fresh out of the oven.

There goes one of my six cupcakes to practice with. Thanks.

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I found an American buttercream frosting recipe. It is excellent. If there is a no-fail frosting recipe, this will be the one. If you want a bit of risk, add a little cream cheese into the frosting. This will reduce sweetness and gives it a different flavor. Add some cocoa powder if it is a chocolate buttercream frosting that you are after or some coconut extract instead of vanilla to make some delicious coconut buttercream frosting. Okay, you get the picture.

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So, while I practice piping pretty ‘rose’ frosting on cupcakes, be my guest and enjoy the cupcake recipe and sure to be fluffy-amazing buttercream frosting recipe.

Once I master the skill, I’ll show you what has inspired me to start practicing.

Hint: It is a mini cake and it has something to do with the word ‘ombre’.

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Perfect Vanilla Cupcakes
Recipe by Glorious Treats
Yields- 15-16 cupcakes


1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup olive oil
1/2 cup buttermilk


Preheat oven to 175°C.

In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set aside.

In a mixer bowl, add eggs and whisk for 10 to 20 seconds. Add sugar and continue whisking on medium speed for another 30 seconds. Add vanilla and oil, continue whisking until smooth.

Reduce mixer speed to low and gradually add half of flour mixture. Add half of buttermilk, then the rest of the flour and milk. Whisk until just combined. Scrap down the side of the bowl to ensure all is well mixed.

Pour batter into prepared muffin pan. Fill liners to about 2/3 full. Bake cupcakes for 12 to 14 minutes. Allow to cool in pan for 1 to 2 minutes before removing from pan. Allow to cool completely on a wire rack.

American Buttercream Frosting
Recipe by Glorious Treats


225g butter
1/4 teaspoon salt (if using unsalted butter)
4 cups icing sugar
1 teaspoon vanilla extract (or 1/2 teaspoon vanilla + ½ teaspoon of preferred flavor)
2-3 tablespoons heavy cream


In a mixer bowl, fitted with whisk attachment, beat butter on medium speed until completely smooth. Add salt (if required).

Gradually add two cups of icing sugar, one cup at a time. Once combined, add vanilla and continue whisking. Add 1 tablespoon of cream and whisk until combined. Add the remaining 2 cups of icing sugar, one at a time. Add additional 1 to 2 tablespoon of cream until desired consistency is reached. It needs to be thick if it is to be piped on cupcakes. Continue whisking for another minute until smooth and fluffy.


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