Perfect Vanilla Cupcakes

November 10th is National Vanilla Cupcake Day. There is nothing more simple than a vanilla cupcake. It is a clean, perfect canvas. Vanilla may be my favorite cupcake flavor and I almost always top it with plain vanilla buttercream. Everyone likes them and they do not turn your teeth odd colors. You can pile them high with pure, sweet buttercream icing for a perfect cupcake presentation.

Cupcake Icing

I will admit I love pictures of cupcakes piled high with icing but I really don’t get along with the piping bag. A perfectly piped cupcake is a thing of beauty but it is not a skill I have. The cupcake below was the only acceptable one out of 15 attempts. Because I have no piping skills, I generally will just frost with a spatula. A small off-set spatula is my favorite for cupcakes and touchups on layer cakes.

Perfect Vanilla Cupcakes

Course: Dessert

Keyword: cupcakes, vanilla cupcakes

Ingredients

1 box white cake mix
add an additional egg to the number called for on the box
replace the oil with an equal amount melted butter
replace the water with milk
2 tsp. vanilla bean paste or vanilla extract

Buttercream Icing

3/4 c butter softened
4 c powdered sugar
1 tsp vanilla
2-3 Tbsp milk or half and half

Instructions

Prepare cake mix according to the directions with the ingredients above. Place cupcake wrappers in the pan and fill 3/4 full.
Before you put them in the oven, pick the pan up and drop it on the counter to remove any air bubbles. Bake according to the directions on the box. Remove from the oven and let cool before icing
For the Buttercream: Beat softened butter and 2 cups powdered sugar until smooth. Add milk or half and half and vanilla. Continue adding powdered sugar until the right consistency. It is very forgiving if you add to much powdered sugar you can add another splash of milk.
If I am using a piping bag I like the icing a little looser and fluffier than when I frost by hand, so I mix it a little longer and add a splash more milk.