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vanilla cupcakes
vanilla cupcakes

I have a confession - I am not a huge fan of frosting, especially on cupcakes. I am all about the cake, the texture and the flavor, if that is on point, I am good to go. I am the girl you see scraping off the mound of frosting from her cupcake before delving in - I know I am in a minority here, but I think a piece of cake without the bells and whistles aka frosting is just right. Of course, I have to consider my tasters and their tastes, so I comprise on the frosting bit by sprinkling lightly with cinnamon or powdered sugar  or my personal favorite - coating the top with salted caramel (simple but ah.mazing).

This is my "easy laid back craving a cupcake, but don't want the hassle of any complicated flavor cupcake" which I will simply call vanilla cupcakes with salted caramel topping. Most times I make cupcakes, this is the recipe I start with , before adding in the more fancy ingredients. It is light and fluffy and just perfect on its own without the bells and whistles of frosting. 

vanilla cupcakes
vanilla cupcakes
vanilla cupcakes
vanilla cupcakes
vanilla cupcakes

What you need

  • 1 1/4 cup flour
  • 1/4 teaspoon salt
  • 11/2 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 7 tablespoon butter (room temperature)
  • 3/4 cup sugar
  • 1/2 cup whole cream
  • 1/4 cup sour cream
  • 2 teaspoon vanilla extract
  • 1 egg and 1 egg white (room temperature)

How To:

Preheat oven to 350 F

Sift together flour, baking powder and salt. In a mixing bowl, mix sugar and butter until it is light and fluffy. Beat in the egg, then the egg white and vanilla extract.

Add flour mixture in 3 parts, alternating with milk and sourcream [beat in 1/3 flour mix, then 1/4 cup of milk, 1/3 cup flour, 1/4 cup sour cream, 1/3 cup flour and 1/4 cup milk] and beat until the ingredients are fully incorporated. Use a spatula to scrape down the batter into the bowl and make sure the ingredients are comvbined.

Line muffin pan with paper and scoop batter into muffin cups [I use a 1/4 cup to measure the batter). Bake till top is golden brown and toothpick inserted comes out clean (about 18 to 20 minutes).

Let it cook for 20 minutes and serve. AT this point, if you decide to use a frosting of topping, you can go ahead and add it.

I used salted caramel and cinnamon sugar to top this batch. If you choose cinnamon sugar, just lightly sprinkle it on the cake and serve. If you go the salted caramel version (which you totally should) - here is a simple and quick recipe.

Salted Caramel

  • 4 tablespoon water
  • 4 tablespoon sugar
  • 1 tablespoon butter
  • 4 tablespoon whipped cream
  • 1 teaspoon vanilla
  • 1 teaspoon honey
  • 1/4 teaspoon salt 

Heat sugar, vanilla and water over medium heat. Stir the mixture until the sugar is completely dissolved. Leave mixture on heat  (swirling pan regularly, don't stir) until it starts to caramelize and get that golden color. Then stir in butter, honey and cream, turn heat down to low and stir till you have a smooth consistency. Cook on low heat for 5 to 7 minutes until it thicken. Dip top of cake into caramel, leave it to cool and set.

12 cupcakes / 1 hour

vanilla cupcakes with salted caramel topping