After a brief break from our big baking adventure (the girls have been very busy the past couple of weekends), Ella and I are back in the kitchen.  This weekend we made cupcakes.  I found a recipe from Robyn on her add a pinch blog for The Best White Cake Recipe.  We decided to try the recipe but make cupcakes instead of cake. And are we glad we did!  The cupcakes are amazing.  Ella and I both agree that this is the best white cupcake recipe ever!!

Best Ever White Cupcakes with Buttercream Frosting

Ingredients

1 cup (2 sticks) butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 eggs, room temperature

3 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup whole milk, room temperature

½ cup buttermilk, room temperature

2 teaspoons vanilla extract

 

Instructions

Preheat oven to 350° F.

Place cupcake liners in muffin tins.  Spray lightly with cooking spray.

Cream together butter and shortening until light and fluffy with an electric mixer.  Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another.  Add eggs one at a time, making sure to fully incorporate each egg before adding another.

Sift together flour, baking powder, and salt.  Pour milks and vanilla into measuring cup and whisk together with a fork.  Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.

Gently stir all ingredients until well combined.  Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.

Makes approximately 24 cupcakes when cupcake liner is filled to ¾ full. Or approximately 36 cupcakes when filled ½ full.

Bake 18 – 20 minutes.  Remove from oven and let cool completely on wire rack.

Frost as desired.

 

Buttercream Frosting

Ingredients

1 cup butter (2 sticks), softened

3 – 4 cups confectioner’s sugar, sifted

2 teaspoons vanilla

Pinch salt

2 – 3 tablespoons milk, heavy cream, or half-and-half

 

Instructions

Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment.  Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.

Add confectioner’s sugar, ½ a cup at a time.  After each cup has been incorporated, turn the mixer onto the highest speed setting for about 10 seconds to lighten the frosting.

Add vanilla and a pinch of salt and combine until well-incorporated.

Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency.  For a firmer frosting, add more confectioner’s sugar, a ¼ cup at a time.  For a softer frosting, add more milk or cream, a tablespoon at a time.

And here are the amazing cupcakes!

I am anxious to try this recipe again.  It is very good, very interesting, and I really like it.  I encourage you to give it a try.

Spring is certainly in the air.  Time sprung ahead this weekend.  I have seen dozens of robins and all the birds are singing happily in the morning.  Which means that flowers are soon to be the center of my attention!!!  I will be ordering all my seeds this week!!!!!

Thanks so much for stopping by!!

Until next time,

Pat