Although my oldest doesn’t turn 10 until next week, we were in charge of bringing birthday treats to dinner at my in-laws’ house yesterday (as was one of my sisters-in-law–one person bringing dessert is never enough!). My girlie wanted cupcakes, and while I abhor making them, well, it was her day to choose. I plopped her in front of my computer and showed her my Pinterest cupcakes board; she found a few different recipes that appealed to her and then we narrowed it down to these Very Vanilla Cupcakes (I steered her away from the Neopolitan ones because I didn’t want to deal with layers). She and I made them yesterday afternoon, she frosted them with Daddy (I hate frosting cupcakes!), and when birthday celebration time came at her Grandma’s house, we served them up.
OH. MY. GOSH.
These things are amazing. They have vanilla bean and vanilla extract in the batter and the frosting, plus vanilla Greek yogurt in the batter. (I didn’t want to buy Vanilla Almond Milk, though, so it wasn’t vanilla FOUR ways. It could have been.) I doubled the cupcakes and one and a halved the frosting, and I went through FIVE STICKS OF BUTTER to do it. (There was extra frosting, by the way. Unless you like frosting mountains on your cupcakes, you’re fine to double the cupcakes and make a single batch of frosting.) These cupcakes are worth every calorie, friends. They are moist and rich and beautifully vanilla-y. They are a revelation–a thing of beauty and joy (and cholesterol, but hey!) forever.
Make them today.