Vanilla Cupcakes with Vanilla Buttercream
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners. Spray with non-stick spray.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another medium sized bowl, beat eggs for approximately 30 seconds. Add sugar and beat for another 30 seconds. Beat in oil and vanilla extract.
Add half of the flour mixture to the sugar mixture and beat on low until just combined. Next add half of the buttermilk and once again beat on low until just combined. Use a spatula between each addition to scrape the sides of the bowl. Continue with the other half flour and then end with the rest of the buttermilk.
Fill each muffin tin about 2/3 full. Bake for approximately 12-15 minutes.
Allow to cool for 1 minute in the muffin tin. Then remove to a wire rack to continue cooling.
Once cupcakes have cooled ice with vanilla buttercream.
Using a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add powdered sugar and salt. Beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
Scrape down the bowl and beat about 15 seconds at medium speed until the mixture is fully combines.
Scrape the bowl once again and add vanilla extract and heavy cream. Beat for about 10 seconds until incorporated.
Increase speed to medium-high speed and beat until light and fluffy. This will take about 4 minutes. Make sure to scrape the bowl once or twice during this time.
Printed from: Southern Pink Lemonade