Not sure how I have been writing this food blog for three years without this recipe featuring! Everybody needs a good old fashioned vanilla cupcake recipe, and this is it for sure. Soft and buttery cupcakes topped off with velvety sweet frosting. The perfect way to celebrate any day of the year.
We all know the expression, in the blink of an eye. It's such a cliche and it's so true.
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.
When you have babies, toddlers and small kids, you do find yourself sometimes wishing time away. I don't care how great of a parent you are, we have all done it. When your infant won't sleep through the night and you wish they were a few weeks older so they would settle better. When your toddler has tantrums and you say "just another year and this phase will pass". When they start school and have trouble settling in, "Next year, they will do much better". When you still need a babysitter and say, "Soon we can out out worry free". Then, yes, in the blink of an eye, it's over. Gone. Never to be repeated. There are no more crying babies, screaming toddlers, introverted school age kids or babysitters to pay. They have grown up. And you sit there, like I am right now, wondering where it went.
I am not, however, siting here wishing to go back in time. The crying baby phase, not a fan..ha! As lovely as it was, we have all moved on. It's what we do. So gone are the days of pink frilly dresses to be replaced by Vans sneakers and ripped jeans. No more fairy tea parties, play dates, costume making, baking cookies for friends (well, I do still do that one), or cuddling. Kids grow up and hopefully we can sit back and watch them with the least amount of regrets possible. Let's face it, we're not perfect. Well, not me anyway..ha!
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?
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.
Vanilla Celebration Cupcakes
Makes 12 / Prep time: 30 minutes / Bake time: 20 minutes
For the cupcakes:
1/2 Cup/115 grams butter, at room temperature
2/3 Cup/120 grams sugar
3 eggs, at room temperature
1 Teaspoon vanilla
1 1/2/195 grams flour
2 Teaspoon baking powder
1/4 Cup/60 ml whole milk
For the frosting:
2 Cups/230 grams Icing sugar, sifted
1/2 Cup/115 Butter, at room temperature
1 Teaspoon vanilla
1 Tablespoon cream
Food colouring, if using
Sprinkles if desired
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.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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