Easy Vanilla Cupcakes with Cinnamon Buttercream Frosting

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Easy Vanilla Cupcakes with Cinnamon Buttercream

Hands down, these are the EASIEST cupcakes I’ve EVER made.  I have Sally from Sally’s Baking Addiction to thank for that.  This is her recipe for Very Vanilla Cupcakes with only one very minor change.

Sally’s recipe calls for 1/2 a vanilla bean in addition to 2 teaspoons of vanilla, and I did not have a vanilla bean.

So, what do you do when you need a vanilla bean?  You call your son who works at a neighborhood grocery store, less than 2 miles away at 10pm on a Friday night.

Of course, this particular store only carries “organic” vanilla beans of three different varieties, and they are priced at $5.99, $10.79 and $12.79.  Those prices are for ONE vanilla bean.  Are you people crazy??!!

So since I haven’t won the lottery lately, I opted to make the recipe with just the 2 teaspoons of vanilla, but you know what… They’re still soft and sweet with a very vanilla flavor.  I think I’ve found my new go-to vanilla cupcake recipe.

I did order some reasonably priced vanilla beans online last night, so I will be trying this recipe again very soon, once my order arrives.

Let me show you just how easy this is… Anytime I can make a recipe and only dirty one bowl, I am ALL in!    The fewer dishes to wash, the better!

Instead of measuring my dry ingredients into a bowl, I measured them onto a piece of parchment and then just used the knife that I used for leveling the dry ingredients to gently mix the dry ingredients together.

Either in a bowl or on a piece of parchment, combine the flour, baking powder, baking soda, and salt.

Dry Ingredients

In a medium bowl, melt your butter, and add in your sugar, combining the two ingredients.  It will be gritty.  Then add in egg whites, yogurt, milk and vanilla, and use a whisk to blend ingredients together.  OK, here is where I realized I had forgotten to take a photo of the wet ingredients, duh…

Wet and Dry Ingredients

Add the dry ingredients to the wet and blend well with a whisk until combined.  The batter will be very thick and smooth.

Vanilla Cupcake Batter

Fill 12 lined muffin cups and bake at 350°F for 20 minutes.

Ready for the oven

Mine were ready at 22 minutes.

Fresh from the oven

Let cool in the pan for about 5 minutes, then move to a cooling rack, until completely cool, about an hour.

Easy Vanilla Cupcakes cooling

I frosted these with Cinnamon Buttercream Frosting and then topped them off with Cinnamon Sugar for a little added sparkle and cinnamon flavor.

Easy Vanilla Cupcakes I

Sometimes you just need things to be easy with no complications, and I can guarantee you that this recipe will not disappoint.  They are incredibly easy, but oh so good!

Easy Vanilla Cupcakes

Thanks Sally!  These cupcakes are DA BOMB!  I can’t wait to try them with the vanilla bean seeds added.

Easy Vanilla Cupcake Single

Happy Saturday Everyone!  Prayers go out to the Houston Firefighters who lost their lives yesterday, and their families.  God Bless.

Easy Vanilla Cupcakes II

Easy Vanilla Cupcakes with Cinnamon Buttercream Frosting

 

Vanilla Cupcakes

  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 egg whites
  • 1/4 cup greek yogurt
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350°F.  Line a 12 count muffin tin with cupcake liners.
  2. In a medium bowl or on a piece of parchment paper if you’re lazy, combine your flour, baking powder, baking soda and salt.  Gently mix to combine.
  3. In a large microwaveable bowl, melt the butter and then stir in the sugar.  Mixture will be very gritty.
  4. Stir in egg whites, yogurt, milk and vanilla extract with a whisk and and combine until smooth.
  5. Add dry ingredients to wet ingredients and whisk until thick and smooth with no lumps.
  6. Divide batter evenly (my favorite tool here is a #16 ice cream scoop, as it’s the perfect size for evenly dividing the batter) between the 12 liners.  I always tap my pan on the counter top a few times to get out any air bubbles.
  7. Bake in the preheated oven for 20-25 minutes, depending on your oven, or until a cake tester or toothpick comes out clean. Mine were perfect at 22 minutes.
  8. Cool in the pan for 5 minutes, then move to a cooling rack until completely cool, about an hour.
  9. Frost with Cinnamon Buttercream frosting – recipe follows.

Cinnamon Buttercream Frosting

  • 1 stick butter
  • 3 and 3/4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 heaping teaspoon cinnamon
  • 3 tablespoons heavy cream; more if needed (I used 4)
  • 1 tablespoon of granulated sugar and 1 teaspoon cinnamon mixed together (for sprinkling on top after frosting)
  1. Beat butter with an electric mixer until light and fluffy.
  2. Add in the powdered sugar, vanilla, cinnamon and heavy cream and beat until light and fluffy, adding in more heavy cream if necessary, to get the desired consistency.
  3. Using a spatula or decorator bag (or a ziplock bag with the corner cut off), decorate or frost the cupcakes.  I had a small amount of frosting leftover.
  4. Combine the granulated sugar and cinnamon and sprinkle on top of the finished cupcakes for a little added sparkle and cinnamon flavor.
  5. Store in an airtight container at room temperature for 3-4 days.

Recipe Source: Cupcake – Sally’s Baking Addiction

Frosting – Slightly adapted from The Cake Mix Doctor



Too Much Time On My Hands

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Recipes and Ramblins with the Tumbleweed Contessa

Snickerdoodles

Cookies are definitely my weakness.  Of all the things I bake, there’s nothing I LOVE more than a fresh, warm, chewy cookie.  I think we’ve already established that I’m crazy for cinnamon, so it should be no surprise that these Snickerdoodles are one of my all-time favorite cookies.  You NEED to bake these cookies.  You will LOVE them, too.  Your family will LOVE you for baking them.  They have a wonderful slightly crisp exterior from the cinnamon sugar coating, but once you take a bite, it’s all chewy deliciousness inside.

Snickerdoodle and milk 4

I’ve been making these for over 30 years, so I have no idea where the original recipe came from.

Yield: 42 cookies

1 1/2 cups sugar

1/2 cup butter, softened to room temperature

1 teaspoon vanilla

2 large eggs

2 3/4 cups flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

Preheat oven to 400°F.  In a large bowl, cream butter and sugar together with an electric mixer, and then add eggs and vanilla, blending well.  Combine flour, cream of tartar, soda and salt and whisk together, then add to the butter mixture, mixing until well combined and dough comes together.  I use a small cookie scoop to scoop out the dough balls so that they are all uniform in size, and then I roll each in a  ball.  If you don’t have a cookie scoop, then just pinch off sections of dough and roll them into 1-inch balls.  Combine 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl, and roll balls of dough in this mixture.  Place 2 inches apart on an ungreased cookie sheet.  I use a 13 X 18 (1/2 sheet) pan and get 15 dough balls on each sheet.  Bake for 8-10 minutes or until set and then remove to a cooling rack to cool completely.   Mine were perfect at 9 minutes.   I believe it’s better to under bake than over bake here.

Cinnamon Chip Scones

I’m definitely a bacon and egg kind of girl when it comes to breakfast.  I like em all kinds of ways….in an omelet, breakfast burritos, in a biscuit sandwich, etc, etc, etc.  But sometimes, I just need a little something different, especially when my sweet tooth kicks in.  These flaky, buttery, cinnamonny (is that a word?) scones fit the bill perfectly!  Try em, you’ll like em!

Cinnamon Chip Scones Close up

Cinnamon Chip Scones

2 cups all purpose flour

1/3 cup sugar, plus 1 tablespoon, divided

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, frozen

1/2 cup cinnamon chips

1/2 cup sour cream

1 large egg

1 teaspoon cinnamon

powdered sugar (optional)

milk (optional)

Preheat oven to 400°F.  In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt.  Grate butter into the flour mixture using the large holes of a box grater.  Use your fingers to work the butter into the flour mixture until it is the texture of coarse meal, and then stir in the cinnamon chips.  In a small bowl, whisk sour cream and egg until smooth.  Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form.  Use your hands to make the dough come together.  Place on a lightly floured surface and pat into a 7 to 8 inch circle about 3/4 inch thick.  Combine 1 tablespoon sugar and 1 teaspoon cinnamon and sprinkle over circle of dough.  Use a sharp knife to cut into 8 triangles.  Place on a parchment lined cookie sheet, about 1 inch apart.  Bake until golden, about 15 to 17 minutes.  Cool for 5 minutes and serve warm or at room temperature, but I believe they are at their best when warm.  Making a powdered sugar glaze with powdered sugar and milk is optional, but the glaze makes them over the top good.

Adapted from Simple Scones

Cinnamon Bun Popcorn

Cinnamon and Sugar…. Ahhh!   You are going to love this one because it is so quick and easy.  The cinnamon syrup comes together in the microwave and once it’s been combined to make ooey gooey goodness with the popcorn, it bakes in the oven at a low temperature for 30 minutes to crisp up.  Finished off with a sweet drizzle of marshmallow candy melts, this is one of my favorite sweet treats of all time.  Mother’s Day is coming up in May and a cute canister filled with this popcorn makes a great gift for the “mom who has everything”.

12 cups popped popcorn (about 1/2 cup kernels)
1 cup sugar (You can use brown sugar if you prefer more of a caramel flavor, but I really like to let the cinnamon shine)
1 to 1 1/2 teaspoons cinnamon
1/4 cup light corn syrup
1 stick butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3 squares almond bark or 1/2 cup marshmallow candy melts

Preheat oven to 250 degrees.  Pop your popcorn.  You can use air popped or microwave popcorn.  I prefer air popped cause it’s just easier.

Place popcorn in a very large bowl and set aside.  That is some hot cinnamon goo you are going to be pouring over the popcorn and you need plenty of room to toss it around and get it really coated.

Combine sugar and cinnamon in a big, microwave-safe bowl. I used my 8 cup Pampered Chef Batter Bowl.

Slice butter into pats and place on top of sugar mixture. Pour corn syrup over the top of everything.

Microwave on high for 30 seconds and then stir to combine.  Microwave for 2 minutes and stir, then microwave for an additional two  minutes.  It will be nice and bubbly.  Remove it from the microwave and stir in your baking soda and vanilla, mixing well.  Beware, it will bubble and foam up quite a bit when you do this.

Immediately pour this hot cinnamon mixture over the popcorn in your large bowl and toss and mix together well until all kernels are evenly coated.  You’ll want to do this as quickly as possible as the mixture does begin to get really thick and start hardening pretty fast.

Once your popcorn is coated, pour it into a well greased large baking pan or sheet pan (lining with foil first makes for easy cleanup) and put it in the oven for 30 minutes, stirring after every 10 minutes.

After it’s been in the oven for 30 minutes, take it out and pour it out onto parchment or waxed paper on the countertop to cool and harden.

Drizzle with your melted almond bark or marshmallow candy melts.  I like to put the candy melts in a ziploc bag in the microwave for melting, then just seal and snip off a corner for easy drizzling.  Allow your almond bark or marshmallow candy melts to dry completely and then put the popcorn in an airtight container or ziploc bag for storage.   If you like cinnamon, you are going to love these!!  Sweet, crunchy, cinnamon goodness!

Adapted from Keeping Up with the Johnsons