Vanilla cupcake – clean, simple and classic. You can have it on its own or dress it up with a flavoured frosting. Alright its not that clean its filled with buttery goodness actually. This recipe is Magnolia’s famous vanilla cupcake recipe that I found from Food Network. Lets give this cupcake a moment.

Vanilla Cupcake with Maple Buttercream I apologise for my frosting. Working on the technic of making pretty frosting. Guess i’ve got a long way to go still. But visuals aside, I decided to add a little something to this cupcake. I made a maple syrup buttercream frosting instead of the usual vanilla frosting, that is suppose to be Magnolia’s best seller cupcake.

Vanilla Cupcake with Maple Buttercream

These cupcakes are really easy to make. They taste soft and very buttery. Butter makes everything taste a ton better doesn’t it? They were moist as well. I had to keep them in the fridge because of the buttercream frosting. I made 24 cupcakes for the Husband’s colleagues and had some left for my Colleagues as well.

Vanilla Cupcake with Maple Buttercream

These cupcakes are good for up to 4 days in an airtight container in the fridge. You don’t want these babies to dry out in the fridge or melt in the summer heat! They do become a little dense after keeping them in the fridge, as compared to leaving them out and eating them on the same day. The flavours are still there!

Vanilla Cupcake with Maple Buttercream

I recently have a crazy obsession with maple syrup after watching Sugar shack.


The smoky caramelise dark golden syrup. Is pure heaven. After watching the video I added maple syrup to almost everything. Coffee, on peanut butter, with plain greek yoghurt, on pancakes, on waffles and of course in frosting! How I wish we have some good quality maple syrup here in Germany as well!

Vanilla Cupcake with Maple Buttercream

So the original recipe asked for self-rising flour. Of course I don’t have any self-rising when I need some so I substituted self-rising flour with all purpose flour, baking soda and some salt.

Recipe from Food Network

This recipe yield’s 24 cupcakes

2 3/4 cups all purpose flour

2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks/ 226g) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees F/ 175 degrees C

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.

Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 15 to 20 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Maple Buttercream Frosting recipe adapted from add a pinch

1 cup (2 sticks/ 226g) unsalted butter, softened

1 cup confectioner’s sugar

6 tablespoon maple syrup

1 teaspoon vanilla extract

Cream softened butter until the butter has lightened in color, about 3 minutes.

Add confectioner’s sugar and incorporate fully. Turn your mixer onto high speed to make sure the sugar is well incorporated and to lighten the mixture.

Reduce the speed of your mixer and add maple syrup, vanilla extract, and salt.

Turn your mixer back onto high speed and beat for about 30 seconds to lighten.

Taste the buttercream to make sure it has the flavor you prefer, if you would like more maple flavor, add maple flavoring 1 teaspoon at a time until it has reached the flavor you prefer. You may need to incorporate additional sugar to have your buttercream at the proper consistency.

Vanilla Cupcake with Maple Buttercream

 

Pin It on Pinterest

Share This