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Before you jump to Amazing moist vanilla cupcakes with buttercream frosting! recipe, you may want to read this short interesting healthy tips about Nutritious Power Goodies.
Ingesting healthy foods can make all the difference in the way we feel. When we eat more healthy foods and less of the bad ones we usually feel much better. A salad helps us feel a lot better than a piece of pizza (physically in any case). This is often a problem, nonetheless, when it comes to eating between snacks. You can spend several hours at the supermarket searching for the right snack foods to make you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack.
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There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to amazing moist vanilla cupcakes with buttercream frosting! recipe. To cook amazing moist vanilla cupcakes with buttercream frosting! you need 15 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to cook Amazing moist vanilla cupcakes with buttercream frosting!:
- You need For the cupcakes:
- Use 2 cups cake flour
- Provide 1/2 teaspoon salt
- Prepare 2 teaspoons baking powder (don’t use baking soda)
- Get 1 stick butter
- Get 3/4 cup white sugar
- Take 2 eggs (make sure they are room temperature)
- Provide 1 cup milk
- Prepare 1 teaspoon vanilla extract
- Use For the buttercream:
- You need 1 stick butter softened
- Prepare 2 teaspoons vanilla extract
- Use 2 cups pure powdered sugar
- Prepare 2 tablespoons milk
- You need Food coloring of your choice (I used teal and orange)
Steps to make Amazing moist vanilla cupcakes with buttercream frosting!:
- For the cupcakes:
- Mix the flour, salt, and baking powder in a bowl and set aside
- Cream butter and sugar
- Add the eggs to the butter and sugar and mix
- Add half of the flour mixture and beat again until mixed
- Add half of the milk and beat again until mixed
- Add the rest of the milk and flour and beat until completely mixed and well combined
- Place in muffin tins lined with papers
- Add vanilla
- Bake at 375 F. For 16-18 minutes
- Enjoy these cupcakes!
- Notes for the cupcakes: make sure you cream the butter and sugar for at least 4 minutes. Don’t use any other flour than cake flour. This mixture may be a little thick, don’t let that worry you! It’s supposed to be! My cupcakes were done at 17 minutes! ENJOY THESE CUPCAKES!
- For the buttercream:
- Cream the butter until smooth
- Add sugar and vanilla beat
- Add milk
- Beat for 3-4 minutes
- Add food coloring
- Pipe onto cupcakes
- Enjoy!
- Notes for buttercream: make sure to beat the butter alone first. Make sure you don’t use a stand mixer! An electric mixer or a wooden spoon works fine.
These vanilla cupcakes with sour cream stay moist when made ahead. I topped the cupcakes with a fluffy whipped vanilla bean buttercream. I just love the speckled look of the vanilla bean seeds and it gives the buttercream a very natural vanilla flavor. I used Native Vanilla's organic premium vanilla beans. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment.
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