vanilla cupcakes

cupcakes with chocolate and vanilla frosting

I feel like I've made about a million and four recipes for cupcakes. Going out for cupcakes is usually hit or miss, depending on how long it's been since the cupcakes have been sitting on the shelf. (The exception is the salted caramel cupcake at Georgtetown cupcakes, which have consistently been fantastic) I've since learned what I want: moist, light, and with a small crumb. The hardest part about this recipe is not eating them whilst still warm and crispy on top. The "buttercream" - I use quotes because I usually call a Swiss meringue buttercream a buttercream - comes together quickly, and the chocolate icing is super chocolatey and delicious. You can freeze the cupcakes topless - just let come to room temp and frost then.

Apologies for the lack of cupcake-innards photos... I was sick and left the party before the cupcakes could get eaten! You'll just have to trust me on this one.

birthday anytime cupcakes, adapted from Ina Garten's coconut cupcakes. yield 18-22

12 oz (3 sticks) unsalted butter, soft

2 cups (14 oz) sugar

5 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract, optional

3 cups (15 oz) flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup (8 oz) buttermilk

vanilla frosting for half the cupcakes:

1/2 pound cream cheese, soft

6 oz (1 1/2 sticks) unsalted butter, soft

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract, optional

1 pound powdered sugar

chocolate frosting for half the cupcakes:

10 tablespoons (1 1/4 sticks) unsalted butter, soft

1/2 cup (2 ounces) powdered sugar

6 tablespoons (1 1/2 ounces) cocoa powder

Pinch table salt

6 tablespoons (3 ounces) light corn syrup

1/2 teaspoon vanilla extract

4 ounces dark chocolate, melted and cooled slightly

3-5 tablespoons whole milk

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. 

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

For the vanilla frosting: In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the powdered sugar and mix until smooth.

For the chocolate frosting: In the bowl of the same electric mixer (I don't bother washing it - it doesn't affect the flavor) paddle the butter, powdered sugar, cocoa, salt, corn syrup and vanilla until smooth. Pour in the dark chocolate and paddle until smooth. Add in whole milk a few tablespoons at a time, and paddle to desired consistency.