Vanilla Cupcakes with Vanilla Buttercream Frosting

It seems to be birthday season in my neck of the woods.  We've attended more birthday parties since school let out then we did all year.  The birthday party I attended this past weekend was one that I made cupcakes for. I made both chocolate and vanilla, and was very happy with how they both turned out.  However, the frosting started to melt before the birthday girl even got to blow out the candles!  It was HOT outside!

At least they tasted good, and I did get this picture taken before the frosting melted. :)

I wonder if there is a good frosting recipe out there that won't melt in the hot weather….I'll have to research that.

I think the flavor and texture of these cupcakes are right on.  Very nice vanilla flavor, soft with a good crumb.  I will definitely make these again.

Oh, and the frosting recipe below is NOT the one I used for this recipe.  I used this recipe because it was requested by the birthday girls mom. It's delicious, but melts!

Vanilla Cupcakes

Recipe from Cookies and Cups

Ingredients

• 1 3/4 cup cake flour
• 1 1/4 cup all-purpose flour
• 1 3/4 cup sugar
• 2 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature, cut into 1/2 inch cubes
• 4 whole eggs
• 1 cup milk
• 2 tsp vanilla extract

Cooking Directions

1. Preheat the oven to 350º
2. Line cupcake pan with liners
3. Use your stand mixer to add the first 5 ingredients. Use the paddle attachment to combine thoroughly.
4. Begin adding the butter a little at a time until it's all added and the mixture looks like wet sand.
5. Add the eggs one at a time with the mixer on low.
6. Add the milk and vanilla while the mixer is still on low and then increase the speed to medium and beat for 2 minutes, scraping the sides as needed.
7. Fill the cups 2/3 full and bake for 15-20 minutes until the centers are set and a toothpick inserted in the middle comes out clean.
8. Cool completely before frosting.

Vanilla Buttercream

Recipe from Cookies and Cups

Ingredients

• 1 1/2 cups (3 sticks) salted butter, at room temperature
• 1/2 cup vegetable shortening
• 7-8 cups (2 LB) powdered sugar, sifted
• 1/2 cup milk

Cooking Directions

1. Use your stand mixer to cream together the butter and shortening. About 3 minutes.
2. Add the sugar while the mixer is on low speed, once it's all added you can increase the speed until it's about medium high and whip for 1 minute.
3. Add the milk slowly until the desired consistency is reached, if you get it too thin just add more sugar.