Classic Vanilla Cupcake with Vanilla Buttercream Frosting
You know what makes any given recipe a classic? A classic recipe should be a go-to, no-fail, always-ready-to-impress dessert. At least that’s how I define a classic recipe.
Having said that, here’s one of my favorite classic vanilla cupcake recipes from Better Homes and Gardens. It’s rich, buttery, and full of vanilla flavor—as it should be.
The frosting is one of those that adults and kids can both enjoy. It’s easy to make, and since it has sour cream in it, it won’t crust over like some American buttercream recipes can often do. In fact, I always make this cupcake fully composed the night before and let chill in the refrigerator. The next day it’s not only perfect, but also ready to serve in just twenty minutes after sitting at room temperature.
Of course when you click on the link here, you’ll see the recipe is originally crafted as a cake. I’ve made it many times as a cake, and as what you see here—a cupcake. What I don’t usually do is give it a spring touch like you see in the picture. Which as you can see by simply swapping out a plain liner for something more decorative then adding some Washi tape flags can really elevate the presentation of any cupcake.
To get started, click here for the recipe. Yes, the recipe will direct you to a 3-layer cake, but don’t worry it easily makes flips to 30 cupcakes. To make it as cupcakes be sure to only bake for approximately 16-20 minutes. But start checking for doneness for at 16 minutes.
*A small note, the only tweak I made to recipe was to increase the vanilla in the frosting from 1 ½ teaspoons to 2 full teaspoons for a richer vanilla flavor.
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