Golden Butter Cupcakes with Madagascar Vanilla Buttercream
Prep Time30 minutes mins
Cook Time18 minutes mins
Total Time48 minutes mins
Course: Dessert
Cuisine: American
Keyword: vanilla cupcakes
Servings: 20
Calories: 484kcal
Preheat the oven to 350° F. Line cupcake pans with 20 paper liners.
Sift the cake flour, baking powder and salt. Set aside.
In a mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium speed until light and fluffy, about 2 minutes. Mix in the eggs one at a time, scraping well after each addition. With the mixer on low speed, add the milk and flour mixture alternately, beginning with the milk and ending with the flour.
Scoop the batter into the cupcake liners, filling them just below the rim. (I use a 2-ounce ice cream scoop.) Bake in the center of the oven for 17 to 18 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Vanilla Buttercream
In a mixer fitted with the paddle attachment, beat the butter until smooth and fluffy. Add the powdered sugar 1 cup at a time, and mix on low speed until incorporated.
Add the milk, vanilla, and salt. Mix on medium speed for 2 minutes to ensure that the frosting is light and fluffy.
Thin/thicken with additional milk and powdered sugar, as desired.
Store the frosting covered at room temperature until needed.
Calories: 484kcal | Carbohydrates: 61g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 173mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 51g | Vitamin A: 833IU | Calcium: 56mg | Iron: 0.3mg