Vanilla Cupcakes Recipe

Vanilla Cupcakes (Fairy Cakes) have become so popular. Gone are the days when they were only served at children's birthday parties dressed with a quick swipe of frosting and a sprinkling of colored sugar. Today's cupcakes show up everywhere, from adult birthday parties to weddings and their decorations range from the very simple to stunning works of art.

These beautiful Vanilla Cupcakes start with a white cake batter that is baked in individual cup-shaped molds (Americans like to use a muffin pan) that have been lined with fluted paper bake cups. These paper bake cups make the cupcakes easy to release from the pan and also make clean up a breeze. Most of us like our cupcakes frosted with a sweet buttery confectioners frosting made from butter and confectioners (powdered or icing) sugar, with a little vanilla extract for flavoring. While covering them with just a thin layer of frosting makes them ideal for everyday, you can make them more decorative with a piping bag fitted with a decorative tip (in the picture I used a Wilton 1M star tip). To dress them up even more, garnish with fresh or candied flowers or a sprinkling of colored sugar, which also gives the cupcakes a welcome crunch.

The name "cupcake" was used differently back in the 1800s. Then the name "cup cake" simply referred to a cake where the ingredients were 'measured' not 'weighed'. It seems that before the 1880s ingredients for cake baking were actually weighed so when recipes started to be given in 'cup' measurements, the cake recipes were named 'cup cakes' to reflect this difference. Greg Patent also tells us in his book 'Baking in America' that a woman named Mrs. Rorer (in 1902) was the first to actually print a recipe for the cupcakes (with frosting) we all enjoy today.

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

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