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Moist Vanilla Cupcakes With Chocolate Buttercream Frosting

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Moist Vanilla Cupcakes

Moist Vanilla Cupcakes ---- Here's a larger photo of these cupcakes.

Photo of Moist Vanilla Cupcakes © Diana Rattray
Are you looking for a great classic vanilla cupcake recipe? These basic vanilla cupcakes are moist and delicious, and they're wonderful with the included chocolate frosting. Or, feel free to use your own favorite frosting or decorations for these great cupcakes. They're the perfect base cupcake for a party or special occasion.

 

Yield: Makes about 22 to 24 Cupcakes

Ingredients:

  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1 2/3 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, Spoon and Sweep Method
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt (just a pinch if you use salted butter)
  • 1 cup light cream or half and half
  • Frosting
  • 6 ounces unsweetened chocolate, coarsely chopped
  • 1 cup butter, room temperature
  • 2 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla extract

Preparation:

Heat oven to 375°. Line 24 muffin cups with cupcake papers.

In a mixing bowl with electric mixer, combine the 1 1/2 cups of butter and granulated sugar. Beat until light and fluffy, scraping the sides of the bowl from time to time. Beat in the eggs and 1 teaspoons of vanilla until smooth and well blended.

In another bowl combine the flour, baking powder, and salt.

Stir the dry ingredients into the creamed mixture with the milk until blended. Beat for 2 minutes.

Fill cupcake papers about 2/3 full.

Bake for about 18 minutes, until a toothpick inserted into a cupcake comes out clean.

Cool in the pan for about 5 minutes, then remove and cool completely on racks.

Makes 22 to 24 cupcakes.

Chocolate Buttercream Frosting:

Put the coarsely chopped chocolate in a stainless steel or heatproof bowl and set the bowl on a pan over simmering water. Stir frequently until the chocolate has melted completely. Remove the bowl from the pan and set aside to cool.

In a mixing bowl with electric mixer on low speed, combine the 1 cup of butter, confectioners' sugar, and 2 teaspoons of vanilla until blended. Increase mixer speed to medium-high and beat until light and fluffy. Add the cooled chocolate and beat until fluffy, about 3 minutes.

Frost with a spatula or use a pastry bag to pipe frosting onto the cupcakes. Decorate as desired.

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