Vanilla Cream Cupcakes

This is the recipe I’m using to make Gracie’s birthday smash cake on Friday. I turned it into cupcakes because I wanted to test it out again, and because I really wanted a cupcake! Both John Shea and Grace (and especially their Daddy, haha) scarfed these down so fast and were all disappointed there weren’t more. I think it’s safe to say our sweet little girl is going to LOVE having her very own cake to demolish!

Happy Tuesday, I hope you enjoy these!

Vanilla Cream Cupcakes
makes about 18

1 C butter or 226 grams soft and at room temperature, cut into 1 inch cubes
1 1/2 C fine sugar
2 1/2 C cake flour
1 1/4 teaspoon fine sea salt
2 whole large eggs, at room temperature
1 C buttermilk (1 C whole milk combined with 2 TBS of fresh lemon juice, let sit for 5-10 minutes)
1 vanilla bean or 3 teaspoons pure vanilla extract 
1 teaspoon pure almond extract
1 teaspoon baking soda
1 teaspoon apple cider vinegar

Preheat oven to 350 degrees.

I’ve found that it’s really important to not over-mix or under-mix the batter. Beat ingredients on a low speed (if using an electric mixer) until they have just combined.

Cream butter and sugar until just combined. Set aside.
Sift together flour and salt in a small bowl. Set aside.
It’s also important to have all of your ingredients at room temperature, otherwise it can cause the cupcakes to become dense and not fluffy. Mix the eggs, buttermilk, vanilla (if you are lucky enough to have a vanilla bean, slice it length wise and scrape out the tiny seeds with a knife), almond, baking soda, and apple cider vinegar in a separate bowl.
Alternate adding the flour mixture and buttermilk mixture to the butter and sugar, mixing until just combined after each addition.
Line a cupcake tray. Pour batter evenly into each liner at 2/3 full to ensure they all bake uniformly. Bake for 15-20 minutes (my oven cooks very quickly, about 15 minutes). Carefully remove the cupcakes from the pan and let cool.

Whipped Cream
1 C heavy whipping cream
1 tsp pure vanilla extract
2-3 TBS sugar (depending on how sweet you’d like it! I prefer 2)

Whisk until stiff peaks form. Cupcakes tend to dry out quickly, so after they have cooled, top with the whipped cream and eat immediately 🙂 They can be stored in an air-tight container for 1-2 days. Enjoy!