Vanilla Cupcakes With Buttercream Swirl Topping

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Vanilla cupcakes with buttercream swirl topping are a timeless treat enjoyed by many for their simple yet delightful flavor combination. These cupcakes feature a light and fluffy vanilla cake base topped with a creamy swirl of buttercream frosting. Whether you’re craving a sweet treat for yourself or looking to share a homemade delight with friends and family, these vanilla cupcakes are sure to satisfy your sweet tooth and brighten up the moment.

Ingredients

For the Cupcakes

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup milk

For the Buttercream Frosting

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 2-3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Food coloring (optional)

Instructions

For the Cupcakes

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Fill each cupcake liner about two-thirds full with the batter.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.

For the Buttercream Frosting

1. In a large mixing bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the vanilla extract and heavy cream or milk, and beat on medium-high speed until light and fluffy.
4. If desired, add food coloring to achieve your desired color, and beat until well combined.

Assembly

1. Once the cupcakes have cooled completely, frost them with the buttercream frosting using a piping bag fitted with a decorating tip of your choice.
2. Swirl the frosting onto each cupcake in a decorative pattern.

Serving:

Serve the vanilla cupcakes with buttercream swirl topping immediately, or store them in an airtight container at room temperature for up to three days.

FAQs (Frequently Asked Questions)

1. Can I use salted butter for the cupcakes?

You can use salted butter, but make sure to omit the additional salt in the cupcake batter to avoid over-salting.

2. How do I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to three days. You can also store them in the refrigerator for longer shelf life.

3. Can I freeze unfrosted cupcakes?

Yes, you can freeze unfrosted cupcakes for up to three months. Place them in an airtight container or freezer bag to prevent freezer burn. Thaw them at room temperature before frosting and serving.

4. Can I make the buttercream frosting ahead of time?

Yes, you can make the buttercream frosting ahead of time and store it in the refrigerator for up to one week. When ready to use, let it come to room temperature and re-whip it for a few minutes until light and fluffy.

Enjoy baking and indulging in these delicious vanilla cupcakes with buttercream swirl topping!