This month, our recipe for Secret Recipe Club comes from Maxine from Why Am I Not Skinny, which is a fantastic blog name. I like to bake and she has a lot of dessert recipes. It was hard to decide what to make.
I finally chose her Cupcakes from Heaven, but her Upside Down Peach Sponge Cake was definitely a top contender too. I think I’m going to try that later this month.
But for this month’s recipe…the cupcake is a vanilla cupcake with a buttercream frosting. And also the ingredients were in American and metric, which is great because I was too lazy to convert the ingredients. It made me laugh because she also mentions in her blog post about how great it is to not have to convert to metric!
In Maxine’s bio she talks about how she believes that we have a 2nd stomach for desserts and sweets. When my daughter Jessica was little, she told us she had a regular stomach and a dessert stomach, and it is still a running joke in our family. Must be some truth to that.
The vanilla cupcakes are simple to make. The only thing I did not have was a lemon for the zest so I omitted that, but they were still delicious. They bake up quickly. While the cupcakes are cooling the buttercream frosting can be made. Frost them. Decorate them if you want.
Sit down and take a break and have a sweet treat.
Vanilla cupcakes that will please any sweet tooth
Ingredients
- 1/2 cups softened butter
- 2/3 cup granulated white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 cups powdered sugar
- 1/2 softened butter
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
Instructions
- Beat the butter and sugar for the cake until light and fluffy.
- Continue beating and add one egg at a time and the vanilla. Make sure each addition is incorporated well.
- In a separate bowl, sift together dry cake ingredients.
- Slowly mix dry ingredients into wet ingredients.
- Add milk.
- Fill paper-lined muffin cups and bake at 350 degrees for 17-20 minutes, or until a toothpick comes out clean.
- While cupcakes are baking, combine the frosting ingredients and chill until needed.
- Allow cupcakes to fully cook before frosting them.
Oh, and check out who else is playing along for Secret Recipe Club this week! Here’s the full list:
Sharon
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What pretty cupcakes!! And I bet they were DELICIOUS!! Lovely choice for the SRC! 😀
Perfect timing. I am on the lookout for cupcakes to make for the grandbaby’s birthday next weekend.
They look amazing. I figure now that summer is over, I can splurge and bake treats again. Bathing suits – see you next summer:)
These cupcakes look darling! Like fairy tea party cakes! What a lovely choice for this month’s SRC <3
My husband and I say that there is a special dessert compartment, lol. It’s true – there’s always room for dessert!
These look so cute.
Such pretty looking cupcakes! Perfect for bringing to a potluck or for filling up that special dessert stomach! lol