Vanilla Cupcakes With Cactus Decoration
Perfect vanilla cupcakes.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 cupcakes
INGREDIENTS
Vanilla Cupcakes:
- 1 and 1/3 cup (165 grams) all-purpose flour
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (120 grams) full fat sour cream
Vanilla Frosting:
- 1 cup (230 grams) unsalted butter, softened
- 3 cups (360 grams) confectioner's sugar
- 2 teaspoons vanilla extract
- 2 tablespoons (30ml) heavy cream
INSTRUCTIONS
To make the vanilla cupcakes:
- Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
- Scoop the batter into the cupcake liners, filling them a little over half way full. You should end up with exactly 14 cupcakes.
- Bake in separate batches at 350F for 18-22 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.
- Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.
To make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer) beat the butter on medium speed until smooth.
- Add in the confectioner's sugar and vanilla and mix on low until well combined. Slowly add in the heavy cream, increase the speed to medium-high, and mix for a few more minutes until the frosting is smooth and well combined.
- Separate your frosting into different mixing bowls and add green and blue food coloring and mixed to your desired cactus colors.
- Fill 4-5 different piping bags with your colored frosting and different frosting tips. The different tips will help create unique cactus designs.
- Make sure you Frost the cupcakes when they are cooled.
NOTES
Store prepared cupcakes in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to five days.