Sometimes all you want is a simple vanilla cupcake. Am I right? These One Bowl Vanilla Cupcakes check off all of my cupcake must-haves: great texture, the cupcake supports the frosting, wonderful vanilla flavor, and they are so darn cute. Oh, and you can make these in one bowl. Also, sprinkles.
SPRANKLES!!!!
You should probably make these cupcakes today. I promise they will help you get through your week 🙂
- One Bowl Vanilla Cupcakes
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla (I like using clear vanilla to maintain a white color)
- 1/4 teaspoon almond extract
- 2 eggs
- 1/2 cup Greek yogurt (or sour cream)
- 1/4 cup buttermilk
- 1 1/2 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Vanilla <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”Vanilla ” data-mce-bogus=”1″>Buttercream</span></span></span>
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1-2 tablespoons heavy cream
- 2 teaspoons vanilla (I used clear vanilla again)
- Pinch of coarse salt
- Sprinkles
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span><span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>Preheat</span></span> oven to 350 degrees Fahrenheit and a line a cupcake pan with liners.</span>
- In a large bowl using a hand mixer (a stand mixer would work, too), beat together the butter, sugar, vanilla, and almond extract for 3 minutes. Now beat in the eggs and mix until completely combined. Next beat in the Greek yogurt and buttermilk.
- Fold in the flour, baking powder, baking soda, and salt. Mix until combined.
- Fill your prepared cupcake pan with batter, halfway up each cup. Bake in preheated oven for 15-18 minutes. You want the centers of the cupcakes to be completely baked, but be careful not to overbake them.
- Remove from oven and cool completely on a wire cooling rack.
- In the bowl of a stand or hand mixer fitted with the whisk attachment, whisk together the butter and sugar for 3 minutes on medium-speed. Now add in the vanilla, heavy cream, and salt and continue mixing for another minute.
- Use a knife to spread or a piping bag to pipe the frosting onto your cooled cupcakes. Top with sprinkles. Store covered at room temperature. Enjoy!
Beat the butter, sugar, vanilla, and almond extract together for about 3 minutes.
Now beat in the eggs until combined.
Next, beat in the Greek yogurt and buttermilk.
With a wooden spoon or spatula, fold in the flour, baking powder, baking soda, and salt until evenly combined.
Place liners in a cupcake pan.
Fill each cup about halfway with the cupcake batter.
Bake at 350 degrees for 15-18 minutes, until the center of the cupcakes are set. Remove from oven and cool the cupcakes on a wire cooling rack.
When the cupcakes are cooled, prepare the frosting. With a whisk attachment on a stand mixer or hand mixer, whisk together the sugar and butter for 3 minutes on medium speed.
Now add in the vanilla, heavy cream, and salt. Whisk for one more minute.
You can either pipe your frosting onto the cooled cupcakes or use a knife to carefully spread the frosting on. Lastly, it’s sprinkle time.
I used both frosting methods on my cupcakes. Some people like a lot of frosting and some only like a little. Cupcakes for everyone!
These cupcakes were perfect for a little early birthday celebration for our Quinny!
Pure perfection. These look so fluffy and light and delicious! Oh, and I could eat an entire mixing bowl of this frosting on it’s own. For sure. Need to get some cupcakes in my life and soon!
Thank you so much, Karly! Cupcakes and frosting make me happy, too 🤗