Friday, March 15, 2013

Yellow Cupcakes with Buttercream Frosting

I wanted to make some cupcakes for St. Patricks day Weekend.  
These turned out perfectly!!

The icing was thick and creamy.

The cupcake was moist and vanila-y.


makes 24 cupcakes

2 1/3 c all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 c butter, room temp
1 1/4 c sugar
3 eggs
1 tsp vanilla
2/3 c milk


  1. Whisk flour, baking powder and salt.  Set aside
  2. In a large bowl, beat butter and sugar.  Add eggs one at a time.  Mix in vanilla.
  3. Alternating, add milk and flour. Flour mixture 1/3 at a time and milk, about 1/2 at a time.
  4. Beat until just blended.
  5. Fill muffin cups 2/3 full.
  6. Bake 20-25 minutes.  Cool in pans for 5 minutes.  Place on cooling racks to completely cool.

Buttercream Frosting
Frosts 24 cupcakes

6 c powdered sugar
2/3 c butter, room temp
1 Tbsp vanilla
3-4 Tbsp milk

  1. In a large bowl, beat 2/3 c butter and 6 c powdered sugar.  Mix in vanilla and 3 Tbsp milk.
  2. Beat Frosting until smooth and spreadable.  If too thick, add more milk, a few drops at a time.

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