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5 from 1 vote

Vanilla Cupcake Recipe

A classic dessert that's worth bringing us to the future? Check out this Vanilla cupcake recipe and be part of its adventures!
Course Dessert
Cuisine American, Sugar free recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15
Calories 323kcal
Author SunCakeMom

Equipment

  • Muffin forms

Ingredients

Vanilla Muffins
  • 3 medium Eggs
  • ½ teaspoon Salt
  • 10 tablespoons Butter melted
  • 2 tablespoons Honey or sweetener of choice to taste
  • 1½ teaspoon Vanilla
  • 1 cup Buttermilk or Whole milk
  • 2½ cups Flour
  • 1½ teaspoon Baking powder
  • 1 teaspoon Baking soda optional for added flavor and airiness - it may discolor the muffins if left too long in the oven.
Vanilla German Buttercream
  • For more buttercream check out: Buttercream Frosting Recipe
  • 2 cups Milk
  • 2 medium Egg yolks
  • 6 tablespoons Corn starch
  • 1 cup Butter
  • Sweetener of choice to taste
US Customary - Metric

Instructions

Vanilla Muffins

  • Whisk eggs until light yellow.
    Whisk egg yellow --gp-- Su
  • Keep on whisking and incorporate salt, melted butter, honey or sweetener of choice then vanilla and buttermilk.
    Whisk egg yellow - buttermilk - sweetener - vanilla --gp-- SunCakeMom
  • Whisk in flour. If we have an electric mixer, we can save time by throwing everything together and let the machine do the hard work but otherwise follow the steps to easily incorporate all the ingredients.
    Flour butter eggs buttermilk baking powder baking soda --gp-- Su
  • If buttermilk is used, now it is the time to add the baking powder and the optional baking soda then whisk it in as fast as we can. Adding baking powder earlier will result reaction of the baking powder with the acid of the buttermilk which would ruin the fluffiness of our cake.
    Flour butter eggs buttermilk baking powder baking soda --gp-- Su
  • Quickly spoon the muffin forms up until about ¾ height.
    Vanilla cupcake recipe - SunCakeMom
  • Place the vanilla muffins into the middle rack of a 360°F / 180°C preheated oven until the top turns golden brown which should happen when a kitchen thermometer registers 210°F / 99°C, about 40 minutes.
    Vanilla cupcake recipe - SunCakeMom

Vanilla German Buttercream

  • Warm the milk up in a pot on medium heat until it starts to bubble gently.
    Heat milk --gp-- SunCakeMom
  • In a medium bowl, whisk the egg yolks for about a minute, until light yellow and increased in volume. Whisk in the cornstarch, vanilla extract, sweetener and gradually about ½ cup of the hot milk.
    Egg yolk yellow corn starch sweetener vanilla milk - SunCakeMom
  • Slowly pour all of the egg yolk mixture into the scalding milk while stirring vigorously until the mixture seems completely dissolved. Keep warm and continuously stir until the custard thickens.
    Egg-yolk-corn-starch-custard-recipe-Process-2-SunCakeMom
  • While letting the custard cool to room temperature, cream the butter. Whisk the creamed butter and cooled custard together.
    German-buttercream-recipe-Process-2-SunCakeMom

Vanilla Cupcake Assembly

  • Possibly with a pastry bag or a similar fancy equipment that is capable of making gorgeous lines from cream, place some cream on top of the muffins.
    Vanilla cupcake recipe - SunCakeMom

Nutrition (per serving)

Calories: 323kcal (16%) | Carbohydrates: 24g (8%) | Protein: 5g (10%) | Fat: 23g (35%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg (39%) | Sodium: 394mg (17%) | Potassium: 116mg (3%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 773IU (15%) | Vitamin C: 1mg (1%) | Calcium: 99mg (10%) | Iron: 1mg (6%)