Homemade Vanilla Cupcakes

The Anytime-of-Day Treat

Oct 2, 2008 Eftihia Maria Kougianos

The name "cupcake" was used differently back in the 1800s. Then the name "cup cake" simply referred to a cake where the ingredients were 'measured' not 'weighed'.

Cupcakes first arrived on the scene in the late 18th century, according to Cupcakes, a cupcakes-only bakery in Chicago. The bakery’s Web site credits the coining of the word ‘cupcake’ to E. Leslie’s Receipts, published in 1828. The name likely came from the amount of ingredients used to create a cupcake–a cup each of flour, butter and sugar. Or, it could come from the fact that they were baked in teacups or cup-shaped molds.

The original popularity of cupcakes may have been due to the fact that their small size ensured even baking on the open hearths common to the times beyond the pop culture allure, cupcakes remind many people of their childhoods. Add to the childish appeal the inherent small size of cupcakes, and it’s no wonder they are a winner for bakeries.

Gone are the days when they were only served at children's birthday parties dressed with a quick swipe of frosting and maybe a sprinkling of colored sugar. Today's cupcakes show up everywhere, from adult birthday parties to weddings and their decorations range from the very simple to stunning works of art.

Vanilla Cupcakes:

  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (130 grams) granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon (optional)
  • 1 1/2 cups (210 grams) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) milk

Buttercream Frosting:

  • 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk or light cream
  • Assorted food colors (if desired)

Instructions:

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

For the Cupcakes:

  1. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
  2. In a separate bowl whisk together the flour, baking powder, and salt.
  3. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
  4. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
  5. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.

For the Frosting:

  1. In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.
  2. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color

The copyright of the article Homemade Vanilla Cupcakes in Baking & Desserts is owned by Eftihia Maria Kougianos. Permission to republish Homemade Vanilla Cupcakes in print or online must be granted by the author in writing.
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