The fact that my little darling daughter’s birthday was in August, lets you know how behind on things I am. I’ve been meaning to post this FOREVER. These cupcakes are the ones I made on her actual birthday and then I made another cake on the day of her party…more on that later. These cupcakes are really yummy and I love this frosting during the summer months.
Vanilla Cupcakes adapted slightly from Joy the Baker
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 (1 stick) unsalted butter, softened
- 1 cup vanilla sugar (if you have it, if not use regular)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 vanilla been, seeds scraped out
- 1/2 cup whole milk (I used mostly 1% because that is what I had and added a little 1/2 and 1/2)
Place a rack in the upper third of the oven and preheat it to 350 degrees. Line a 12 cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy (3-5 minutes). Add eggs one at a time, beating for 1 minute after each addition. Beat in vanilla extract and vanilla bean seeds until well incorporated.
Add half of the flour mixture and beat on low speed until almost incorporated. Add the milk and blend. Add the rest of the flour mixture and beat on low until almost incorporated. Remove bowl from mixer and finish mixing by hand.
Divide the batter between the cupcake liners. Bake for 20-25 minutes, until golden brown and a toothpick inserted into the center of the cupcake comes out clean.
Remove from the oven and let rest in pan on a rack for 10 minutes before removing from the pan and cooling completely on a wire rack.
Strawberry-Mascarpone Frosting adapted from Giada De Laurentiis
- 1 (8 oz) container of mascarpone cheese
- 1/2 cup chopped fresh strawberries
- 3-4 TBSP sugar (depending on how sweet you want it)
- 1 TBSP lemon juice
In the bowl of a food processor, process lemon juice and sugar until the sugar begins to melt. Add the mascarpone cheese and process until smooth. Add the chopped strawberries and pulse until combined (alternatively mix them in by hand if you want a more “chunky” frosting). Spread on cooled cupcakes.