Friday, March 25, 2016

Easter Vanilla Cupcakes

I wanted to make something yummy for my grandchildren the other day, and since Easter is only a couple days away, I thought cupcakes would be a good idea. The kids were thrilled with these, not just by their taste, but how festive they look, too.

These cupcakes are vanilla, and one of my favorite, basic recipes that I turn to over and over again. The buttercream frosting is a favorite too, sweet and creamy. I tinted the frosting with food coloring in pink and green, and the M&M's are Easter Pastel.

I love being the kind of grandmother who makes treats for her grandchildren. It makes me far happier than it makes them, I think, because they have no sense of time passing and I do. They just know that it's a great afternoon because Nana made treats, but I know this is a day I will remember, and a day that I hope they will.

Recipe for Vanilla Easter Cupcakes


  • 1 1/4 cups all-purpose flour

  • 1 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 3/4 cup sugar

  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature

  • 1 whole egg plus 1 egg white, at room temperature

  • 1 tsp. vanilla extract

  • 1/2 cup milk

  • Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

    In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.

    Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely before frosting.

    Buttercream Frosting Ingredients:

  • 3 cups confectioners’ sugar

  • 8 Tbs. (1 sticks) unsalted butter

  • 2 1/2 Tbs. milk, plus more, if needed

  • 1 tsp. vanilla extract

  • 1/8 tsp. salt

  • Food colorings
    Have all the ingredients at room temperature.

    In the bowl of an electric mixer, or using a hand mixer, combine the confectioners sugar, butter, the 2 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

    If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Tint with food coloring as desired, and frost and decorate cupcakes.
    Makes 12 cupcakes.
    Originally published last year, but I wanted to share it with everyone again.
    Happy Easter!!


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