It’s been a while since I made cupcakes and I wanted to make some to celebrate a co-workers birthday, so I decided to try these vanilla cupcakes.

So, this recipe is quite different than most that I’ve tried in that your batter is more chunky than smooth. Full disclosure: this freaked me out a little because I’m not used to that and I was so worried the cupcakes would have a weird consistency that I over mixed it; resulting in a tough crumb. So if you make these just trust the recipe and don’t over mix it. I digress…. The only thing I left out was the King Arthur Bread and Cake Enhancer because I don’t have this on hand, though I might get it before making the next time just to see what it does. Mine only needed to bake for about 16 minutes, but that will vary based on your oven.

The frosting is very easy to make and very similar to my normal recipe which is basically half butter, half shortening. This recipe uses both but I noticed it uses less than I usually use for the same amount of confectioners sugar. I make my own vanilla so you’ll notice flecks of vanilla in the frosting and I let my frosting whip for a a few minutes more than normal. The result was a really fluffy, but firm, frosting that tasted amazing. Honestly, the best vanilla frosting I’ve ever made. The thing I love about frosting that you find on grocery store cakes is it’s fluffy and just has a really nice flavor and this gave me that same consistency and taste! While I was a little disappointed by the cake, overall it was really really good and will likely be my new vanilla cupcake recipe!

Recipe Used: King Arthur