This is my go to cupcake recipe and is from Cheyrl Day. The frosting is sweet and creamy and complements the airy fluffy cake. Perfect to use for birthdays, or any special occasion!
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks salted butter, cut into cubes
4 large eggs
1 cup cream
1 tablespoon pure vanilla extract
(Frosting recipe below)
Preheat your over to 325 degrees and fill a cupcake tin with liners.
Combine the flour, sugar, salt, and baking powder in a large bowl. Mix until everything is evenly distributed. Add the cubed butter and mix using an electric hand mixer until the butter is lightly coated with flour.
Add eggs one at a time. Slowly add the cream and vanilla. The batter will be pretty thick.
Scoop into cupcake cups filling ~2/3 up. It does not need to be perfect. As shown below.
Bake for around 20 minutes or until an inserted tooth pick comes out of the cupcake clean. Make sure your cupcakes are COMPLETELY cooled before you frost them!
2.5 boxes of confectioners sugar
3/4 cup cream
2 tablespoons of vanilla extract
2 sticks of butter at room temperature
Cream the butter and half of the sugar together in a large bowl using an electric mixer.
Add the cream and vanilla. Then slowly add the rest of the sugar until you get the consistency you desire.
For piping. I usually put my frosting in a plastic bag and then snip the end to make a DIY piping bag. Quick tip: place the plastic bag in a cup while you scoop the frosting into it. It acts as a third hand if you don’t have a baking buddy to help out.
Then pipe away with whatever artistic creativity you have! If piping seems daunting, you can also spread on the frosting with a knife. Final words of wisdom, let yourself eat cake!