I have been looking around for a while for a vanilla cupcake recipe. I have looked on tons of cookbooks, blogs and other places for ideas and finally end up on my own blog!! Not bad I guess.
I got the recipe from my strawberry cupcakes, which I made a while back, and they worked fabulously, they were actually awesome!! Just a few changes and voila!!
I made them for my son's 6 birthday party and tried them there. I also made another batch for us to keep they were so good. After much looking this will be my go to vanilla cupcake recipe from now own.
You can opt for making regular size cupcakes and you will probably get around 18-20 cupcakes.
You can also see some sprinkles on the mini cupcakes. If you want to make your own home made sprinkles I suggest you visit the link. They are really easy to put together and you can make any color you want.
The major reason I make my own sprinkles is because I hate the waxy taste regular sprinkles have, plus lets not forget they are made with trans fats (hydrogenated fats).
These mini cupcakes are great for birthdays, gatherings, giveaways etc. I love that they are little bite size. No need to eat an entire big one if you just want a taste right?
Enjoy!!
Here you can see the mini cupcakes right before being baked and right after, 10-12 minutes is what you actually need to bake these.
...and here you have them, right before being decorated with the frosting. At this stage you can actually freeze these for future use :-)
These are darling. You can decorate them how ever you like and if you want you can also make them on regular size cupcakes. You will probably get between 18-20 cupcakes.
Here you can see the sprinkles. Like I said before, if you want home made sprinkles visit the link. They are really easy to make.
One tip I want to share with you is, after the cupcakes have cooled down completely you can actually freeze these for future use. I have done that in the past. When ready to use, just thaw them out and decorate as desire. They are as good as recently baked!!
Aren't these darling? I really didn't get to creative, but the sky is the limit!!
Here you can see the cupcakes in the container I used to transport them. I made some for my son's birthday party and some for a friends gathering. These containers work really well and they were only $1.50 each. I also reuse them until they brake :-)
Ingredients
Yields 54 mini cupcakes
2 cups whole wheat pastry flour
3/4 cup unrefined sugar, if frosting 1/2 cup will be sufficient, I actually use 1/3 cup
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/4 cup olive oil
1 cup low fat milk, I use soy milk
2 teaspoons real vanilla extract
Frosting
8 tablespoons butter
8 oz reduced fat cream cheese
1 teaspoon vanilla extract
3 1/2 cup - 4 cups confectioner's sugar
Preheat oven to 350F. Line cupcake pan with cupcake liners.
In a bowl beat egg, oil, milk, vanilla extract, and sugar. Add flour, baking powder and baking soda.
Spoon batter into cupcake liners 3/4 of the way. (I use a small cookie scoop).
Bake for 10-12 minutes or until a tester comes out clean. Remove immediately from the pan after baking and let cool completely on a wire rack.
For the frosting, mix all of the ingredients ( I normally use a hand mixer when doing this) and frost cupcakes. Use whichever pattern you like!
Tip: After the cupcakes have cooled down completely you can actually freeze these for future use. I have done that in the past. When ready to use, just thaw them out and decorated as desire. They are as good as recently baked!!
Nutrition facts calculated based on the recipe giving 54 mini cupcakes.
Left nutrition facts label is using frosting, right nutrition facts label is not using frosting.
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