The perfect Vanilla Celebration Cupcakes. Light and fluffy vanilla cupcakes topped with a classic buttercream frosting. Perfect for any celebrations!
Back in April, my baby girl turned 16! And yes, the years flew by and I still have to pinch myself that she isn’t dressed in pink and paying Barbies for hours and days on end.
So I have a 16 year old now which makes me feel somewhat nostalgic but mostly old!
How exactly do we celebrate turning 16? Well, we we told nothing. I was somewhat shocked but maybe not surprised really. She is a quiet girl after all. Plus I reminded her of my sweet 16 surprise party and she may have been scared off for life. That I might just have to talk about one day.
But on to present day and this 16 year old. I couldn’t let the occasion pass without something to remember the special day. So I made a dozen of one of her favourite cupcakes but managed to get 16 candles on them! She loved them and ate even more than me that day. Which is no mean feat. I usually can resit, but this time I caved and possibly ate…ummmm three?
Notes About The cupcakes
The cupcakes themselves are so easy to make. Very basic with no unusual or fussy ingredients. There isn’t really too much to say about the baking as they are pretty straightforward.
- I would say don’t over bake them though. Otherwise, they will turn out dry. So about 5 minutes before the time, check them with a toothpick. If it’s clean, get them out. Remember all ovens are different so baking time varies from oven to oven!
- Also, I just did basic decorating as it’s isn’t my strong suit, but you could fancy them up a bit if it’s your thing. On that note, I challenged myself to get better with cakes. Watch this space.
That’s just about about sums up the 16 candles. Happy baking and try not to blink.
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Vanilla Celebration Cupcakes
Ingredients
For the cupcakes:
- 1/2 Cup butter at room temperature
- 2/3 Cup granulated white sugar
- 3 eggs at room temperature
- 1 Teaspoon vanilla
- 1 1/2 cups flour
- 2 Teaspoon baking powder
- Pinch salt
- 1/4 Cup whole milk
For the frosting:
- 2 Cups Icing sugar sifted
- 1/2 Cup butter at room temperature
- 1 Teaspoon vanilla
- 1 Tablespoon cream
- Food colouring if using
Decorating:
- Sprinkles if desired
Instructions
- Preheat oven to 350 degrees. Line or grease 12 muffins tins. Set aside.
- In the bowl of your electric mixer, beat butter and sugar until light and fluffy, 3-5 minutes. Beat in eggs, one at a time and then vanilla.
- In a small bowl, combine the flour, baking powder and salt.
- Add about 1/2 of the flour to the batter and stir to incorporate. Then add the milk and stir in and then finally the remaining flour.
- Fill the muffin tins.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Remove from oven and leave to cool on a wire rack
- Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth. Whisk in the vanilla and then slowly start sifting in the icing sugar and whisking until you have reached the desired consistency. Add the milk and whisk. Last add the food colouring and whisk.
- You can pipe the frosting on the cupcakes or spread it on with a butter knife. Decorate how you like.
- Best served the day they are made but will keep up to two days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.