Vanilla Cupcakes with Vanilla-Almond Buttercream Frosting

It’s always an exciting day when cupcakes are involved!

Especially homemade, classic vanilla ones with a hefty helping of vanilla-almond buttercream frosting on top!

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Sometimes I have cake duty in the family– or cupcake duty. These are for a birthday party for my nieces! You really can’t go wrong with vanilla cupcakes.

And, yes, if I love you I will bake for you. I’ve never heard anyone complain about that so far!

And speaking of love, Valentine’s Day is around the corner (wink, wink). I’m sure a loved one wouldn’t mind a few of these! Homemade treats are some of the best gifts.


Vanilla Cupcakes with Vanilla-Almond Buttercream Frosting
Make 28 cupcakes

Ingredients for Cake:

3 c. cake flour
1 T. baking powder
1/2 t. salt
1/4 t. baking soda
1 1/2 c. butter, melted
1 1/4 c. sugar
2/3 c. milk
1 1/2 t. vanilla extract
4 large eggs

Directions for Cake:

– Preheat oven to 350 and line cupcake pans.
– Mix flour, baking powder, salt and baking soda and set aside.
– Cream butter and sugar with electric mix on high speed until fluffy.
– Add flour mixture, milk, vanilla and eggs, mixing until well blended and scraping bowl as needed.
– Beat for two more minutes then fill cupcake pans evenly.
– Bake 15 minutes or until a toothpick comes out clean.
– Let cool a couple minutes and remove from pan.

Ingredients for Frosting:

1 c. butter, softened
4 c. powdered sugar
2 t. vanilla extract
1 t. almond extract
5 T. milk

Directions for Frosting:

– Cream butter.
– Add powdered sugar and cream.
– Add vanilla, almond, and milk.
– Mix well, scraping bowl with rubber spatula.
– Frost cupcakes when completely cooled.

Traditional Vanilla Buttercream Frosting

DSCF3453 Edited Unfortunately, I don’t have the pleasure of baking something everyday. Trust me, if I could, I most definitely would. To be honest, we’re still trying to get through the very last of those Choc-o-holic Chocolate Brownies and Chipper Pumpkin Muffins!

I did, however, have a chance to make three, count ’em, (three!) cakes to celebrate my mom’s birthday. I won’t go into detail about the cakes themselves, but I would rather go ahead and talk about the frosting!
DSCF3446 EditedDSCF3445 EditedDSCF3444 Edited This frosting is the perfect, basic frosting. With a subtle vanilla flavor, it is great on literally anything. If you’re into the piping scene, it is wonderful for that as well. It has the perfect thickness and creaminess to decorate cupcakes and cakes just the way you want!

Like a lot of frosting recipes out there, this one is made with butter. Personally, I like my frosting with butter. I think the texture is out of this world and it just tastes real– not like that airy, taste-less frosting concoction that some cakes have. This frosting has some substance to it.

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So thanks to my woman, Betty Crocker, I bring to you a…Traditional Vanilla Buttercream Frosting! Enjoy!

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Traditional Vanilla Buttercream Frosting
Frosts one 9×13 cake, one layered 8- or 9-inch round cake

Ingredients

1/2 c. butter, softened
4-1/2 c. powdered sugar
2 t. vanilla
3 T. milk or half-and-half

Directions

-In a large mixing bowl, beat the softened butter with a mixer.
-Add 3 cups of the sugar and mix.
-Add the vanilla and mix.
-Then add the rest of the sugar, the milk, and mix.
-Scrape the bowl with a rubber spatula and mix again. (Does the word mix sound funny to you, yet?)
-Do as you please, now! Frost a cake, add coloring, pipe some delicious chocolate cupcakes, etc.

Favorite Chocolate Frosting

Chocolate frosting is a favorite and a staple, I might add. Wonderful on anything– brownies, white cakes, yellow cakes, chocolate cakes, a spoon, the list goes on and on.

This recipe makes a lot, but you can halve it if you would like. Kind of like with those Choc-o-holic Chocolate Brownies? Hmm?

Frost it on anything you’d like with a knife or pipe it on your favorite cupcake! It will taste the same, all chocolate-y and smooth, I promise. Scout’s honor!

Pictures Coming Soon!

Favorite Chocolate Frosting

Ingredients
Frosts one 8- or 9-inch layered cake or 24 cupcakes

1 c. butter, softened
1/2 c. cocoa powder
5 c. powdered sugar
1 t. vanilla
3-4 T. milk (whole, skim, half-and-half, whatever tickles your fancy)

Directions

-In a large bowl, whip the butter.
-Add cocoa and whip until smooth.
-Stir in vanilla and powdered sugar.
-Slowly add milk until you have the consistency you would like.
-Scrape the bowl and mix again.