Disclaimer: I am not a huge fan of cupcakes.
Now, before you question my sanity, let me tell you why.
I've seen "Cupcake Wars" on the Food Network.
If you haven't watched an episode of this show, well, don't. It'll spoil any future cupcake experience you may have.
That said, no child should be deprived of cupcakes. Especially homeschooled children. Because they can't participate in the almost weekly birthday celebrations in a public school setting, my children have to rely on their ol' momma having moments of weakness.
Luckily for them, I have those moments often.
You should know, our house is a divided house. Half of us love chocolate, the others prefer vanilla.
This one is for the others.
Vanilla Buttermilk Cupcakes
1-1/2 cup soft, white pastry wheat flour
1-1/4 t. baking powder
1/4 t. baking soda
1/4 t. sea salt
3/4 cup unsalted butter, softened
1 cup organic sugar
2 large eggs
1 large egg yolk
2 t. pure vanilla extract
1/2 cup buttermilk
Preheat oven to 350F.
In a mixer bowl, beat sugar and butter until fluffy, about 2 minutes. Scrape sides as needed.
Mix in eggs and egg yolk, one at a time, making sure each one is mixed in before adding the next. Add vanilla.
In a separate bowl, sift dry ingredients. (Discard the bran if you want a smoother texture. I kept it in.)
While mixer is running, add 1/3 of the flour mixture. Add 1/4 cup of the buttermilk, followed by another 1/3 of the flour. Repeat with the buttermilk and last of the flour, scraping sides of bowl as needed.
Place cupcake liners in pan and fill each cup a little more than 1/2 full. Bake 15-18 minutes, or until toothpick comes out clean. (Mine took a full 18 minutes, but it will depend on your oven.)
Cool in pan for 5 minutes, remove and finish cooling on wire racks. Frost when completely cooled.
Momma's Bestest Buttercream Frosting Ever
(For the record, I did NOT name this. But I will accept the honor!)
1/2 cup unsalted butter, softened
3 oz. cream cheese, softened
3-1/2 cups powdered sugar
1/4 cup heavy cream
1 vanilla bean
1 t. vanilla extract
Beat butter and cream cheese together until light and fluffy, about 2 minutes. Mix in vanilla extract. Add powdered sugar gradually, mixing well after each addition. Cream at low speed until well blended, about 2 minutes. Pour in the heavy cream and whip until frosting is light and fluffy.
Use kitchen shears to carefully split vanilla bean length-wise. Gently scrape with a paring knife the inside of each half.
Add vanilla bean seeds to frosting.
Stir until seeds are mixed in well.
Frost cupcakes and enjoy!
Maybe our house isn't so divided after all~the cupcakes seemed to disappear rather quickly.☺
*A couple of weeks ago, I had an oops with my frosting. I tried to make it without measuring or actually paying attention. Instead of vanilla extract, I accidentally used almond extract. And instead of 1/4 cup heavy cream, I added milk. Could've been 1/4 cup, but probably more. The result was a thin frosting that I used to frost our Chocolate Waffle Cookies. It was delicious, but a little too thin. So, if almond is your preference, by all means, use almond extract. That was an oops that had a nice outcome!