Perfect and Easy Homemade Vanilla Cupcakes with Buttercream Frosting
Today (August 31st) is my Birthday! To celebrate, Timothy and I made homemade vanilla cupcakes. It’s so funny, before I got pregnant with the twins, I have to admit I was not much of a cook or baker. The boys have brought something out in me, lately I’ve been cooking and baking up a storm. I am not vegan, Paleo, vegetarian, gluten-free, or on any sort of “diet”. I like to eat healthy and I listen to my body when it’s hungry and when it’s had enough. When I do cook or bake, though, I think it’s nice to choose good quality ingredients that really taste like they should and satisfy my palette and belly. I’ve definitely been eating a bit more during this pregnancy as well; and definitely have a bit of a sweet tooth:)
So I brought out my inner Martha Stewart and made some delicious as healthy as can be vanilla cupcakes. Timothy even helped me frost them. I will try and offer substitutes in case you are gluten-free or have specific food allergies or concerns. Otherwise follow the recipe as listed and enjoy!
1 1/2 cups organic Arrowhead Mills white flour (here you could use almond, coconut, garbanzo bean or oat flour instead)
1 1/2 tsp baking powder
1/4 tsp salt
Mix together in a medium sized bowl
2/3 cup Hain organic sugar (or coconut sugar or a sugar substitute such as stevia if you need to watch your sugar intake)
2 large organic eggs at room temperature (banana, tofu, or even baking soda and vinegar can all act as egg substitutes for vegans)
3/4 cup butter (or coconut oil, applesauce, coconut butter, or olive oil) *I actually used MELT organic butter probiotic butter spread
2 teaspoon vanilla *I used Simply Organics pure vanilla extract
1/2 cup milk (or milk substitute, almond, coconut, rice, etc)
In a separate medium to large size bowl, cream the butter and sugar about two minutes, then add the melted butter slowly as you keep mixing. Add in the vanilla and milk and cream some more. Then add the dry ingredients to the wet ingredients without over mixing.
Add 1/3 cup mix to each muffin tin or cup and bake for 20 minutes or until you insert a toothpick and it’s dry once you remove it.
1 1/2 sticks butter (or a vegan butter alternative, you could also use a nut butter if you wanted a different tasting frosting)
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon heavy cream (I used Organic Valley)
Cut the cold butter sticks in to pieces and cream for at least five to seven minutes. Add half of the powdered sugar and mix the butter and sugar together well. Add the vanilla extract and rest of the powdered sugar, then add the heavy cream and beat for three to five minutes. Leftover frosting can be stored in the fridge for a few days.
Spread the frosting over the cupcakes and VOILA!
I thoroughly enjoyed the delicious cupcake on for my Birthday treat. It was just the right amount to satisfy my sweet tooth, and Timothy LOVED them as well.