Sometimes You Just Need a Cupcake

So until I get my act together and get photos of my newly knitted sweaters (still on track – February is being seamed now, and March is down to the sleeves and neck binding), you are getting a slightly modified cupcake recipe that I recently whipped up for a friend’s birthday.  I found myself in the position of not knowing enough about her baked good preferences to whip up one of my more quirky options (Lavender Meyer Lemon Cupcakes, anyone?), so I searched and substituted until I found a solid vanilla cake recipe that serves as a reminder that sometimes simplicity is best… and then I can make whatever flavored icing I feel like at the moment.  This time in a nod to winter citrus I chose a light and slightly tart lemon cream cheese icing.

I like moist, light and fluffy when it comes to cakes – not dried out, not sopping with oil, but something that is a few shades denser than a sponge cake that will stand up to icing.  Also, the quality of vanilla used is essential – imitation vanilla extract is a big no-no in my kitchen.  I’m willing to pay a premium for something so understated, yet so make or break to many recipes, so I tend to stick with Penzey’s.  In my mind (and mouth), it’s totally worth it.  With these comments in mind, I present you with my recipe for simply perfect vanilla cupcakes with lemon cream cheese icing.

Ingredients:

2 sticks unsalted butter (1 cup), room temperature/softened
2 cups granulated sugar
4 large eggs, room temperature
1 ¾ cups AP flour
1 cup cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees Fahrenheit.

Cream the butter in a stand mixer until light and fluffy while slowly adding in the sugar.  Add one egg at a time, beating until thoroughly mixed after each.  Meanwhile, sift together the AP flour, cake flour, baking powder and salt in a bowl.  Mix the vanilla with the milk, and I measure the vanilla directly over the milk as I prefer a “heaping” teaspoon in this case.  Alternate adding small amounts of the flour mixture and milk mixture while stirring slowly until well combined.  (Don’t beat excessively, or the cakes will get tough from well developed gluten.)

Fill greased (I use canola oil spray) cupcake cups 3/4 full and bake for 20-25 minutes, until a toothpick or cake tester inserted into the middle comes out clean.

Makes between 2 and 3 dozen cupcakes, depending on your liner/muffin tin size.

Icing:

1/2 stick butter, room temperature
8 oz cream cheese, cold
2 teaspoons lemon extract
1/2 teaspoon vanilla extract
3-4 cups powdered/confectioners sugar, sifted
Yellow food coloring (if desired)
Whole milk as needed, to thin

Cream the butter until light and fluffy.  Add in the cream cheese, and beat until lightly combined.  Add the vanilla and lemon extract, beat until smooth.  Add the confectioners sugar slowly (no more than one cup at a time) and beat thoroughly until smooth after each addition.  Beat in food coloring if desired until no streaks remain.  Add milk sparingly until desired consistency is reached.