Vanilla Cupcakes with Marble Swirl Frosting

Vanilla Cupcakes with Marble Swirl Frosting

In the past, I’ve been called a baking fiend. Sure, I like to bake; yes, I am constantly finding occasions to bake; Maybe, even multiple desserts per occasion, but that doesn’t make me a fiend… Does it? Okay, forget I asked. As an “avid” {that’s a much nicer description of my obsession} baker, I am always trying to find the “perfect” cupcake recipe. Sure, I have my go to fancy cupcakes, like the surprise Reese’s ones Bill adores and I recently made some festive margarita cupcakes for Cinco de Mayo, but sometimes you just need a classic vanilla cupcake recipe. Call off the search party, I found it, this recipes creates perfectly moist vanilla cupcakes, which you can top with your favorite frosting or take it up a notch with some swirled cream cheese frosting, like I did.

Vanilla Cupcakes with Marble Swirl Frosting

2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1 1/2 cup sugar
3 teaspoons pure vanilla extract
1 cup vegetable oil
1 cup buttermilk

½ cup unsalted butter, room temperature
8 oz. cream cheese
1 teaspoon vanilla extract
4 cups confectioners sugar
2 Tablespoons heavy cream
1/2 cup unsweetened cocoa powder, for chocolate flavored

*I made two servings of frosting, one vanilla and one chocolate, so double the recipe if you are picking one flavor**

Vanilla Cupcakes with Marble Swirl Frosting

Preheat oven to 350*F. Line muffin tins with cupcake liners and set aside.

In a large bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.

Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.

Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full. Bake cupcakes in pre-heated oven for 12-16 minutes.

Cool in pan 1-2 minutes, then remove cupcakes from pan and finish cooling on a wire rack.

While the cakes cool, prepare your frosting. In the bowl of an electric mixer, beat butter until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds. If you are making chocolate frosting, add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese.

Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.

Slowly add the heavy cream, a little bit at a time until desired consistency is met. Beat on high until fluffy, about 1 minute.

Frost cupcakes using a piping bag and decorative tip. If you are creating marble frosting swirls, when filling the frosting bag, fill the left half with vanilla and the right half with chocolate, or vice versa, so both flavors are pipped out together.

Yields 30 cupcakes

Recipe from Glorious Treats.

Vanilla Cupcakes with Marble Swirl Frosting


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