These are the cupcakes I made for Soren’s birthday. They were easy to make and everybody seemed to like them. Also, I’m pretty cautious about food safety and I’m happy to report that after the party, the leftover frosted cupcakes sat out (unrefrigerated) for a week and were less-than-super-fresh but still fine.
Note: I doubled this.
1 cup white sugar (3/4 cup at altitude)
1/2 cup unsalted butter, softened
2 eggs (have them sit out with the butter)
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder (1 1/4 teaspoons at altitude)
1/4 teaspoon salt
3/4 cup whole milk
Preheat oven to 350. Line a muffin pan with paper liners (one batch will make 12-15 cupcakes). In a medium bowl, sift together flour, baking powder, and salt. In a standard bowl on a stand mixer, cream together the sugar and butter for 8 minutes on medium-high (6 on a KitchenAid) (this is a long-ass time to cream butter and sugar but it’s worth it). As always, when mixing anything in a stand mixer, scrape the sides of the bowl, turning the mixer off when necessary, every couple minutes or so. Beat in the eggs, one at a time, beating (medium-high/6) for a minute or 2 after each egg. Add the vanilla and beat for another minute. With the mixer still running (turn down to 3 or 4), add some of the flour mixture alternately with the milk, a bit at a time (1/4 to 1/3 of each), beating until just incorporated. Remove bowl from mixer and scrape well, making sure you have everything mixed together.
Spoon the batter into the muffin pan and bake for 20-25 minutes (mine were perfect at 22 — they’ll spring back when touched).
Adapted from Simple White Cake Recipe on allrecipes.com.
Note: I doubled this, too.
I used the Creamy Chocolate Frosting Recipe from allrecipes.com. I’m not a big frosting person but I liked it! My very slightly modified version of the recipe is as follows:
- 2 3/4 cups confectioners’ sugar
- 6 tablespoons unsweetened cocoa powder (I used Ghirardelli natural unsweetened cocoa)
- 1/8 teaspoon salt
- 6 tablespoons butter, softened
- 5 tablespoons whole milk
- 1 teaspoon vanilla extract
In a medium bowl, sift together the confectioners’ sugar, cocoa, and salt. In a standard bowl on a stand mixer, cream butter for a few minutes (at medium-high/6). With the mixer still at medium-high, gradually add sugar mixture alternately with milk. Then add vanilla. Beat until light and fluffy — 3-5 minutes.
To frost the cupcakes, I used something that looks like this that I got at Target. It was the same price as the cheapest bag + tips and seemed like it would be easier. I’ve never used anything other than a knife to apply frosting and I thought it was super-easy to use. I added some nonpareils, too. The cupcakes didn’t look all that exciting, but they tasted pretty good.