This is great classic vanilla cupcake. Vanilla bean paste is the secret – a syrupy extract with real vanilla beans.Â It can be found in most specialty stores, and is popping up more in mainstream grocery stores. Greek yogurt or sour cream gives the cake a subtle tang.
Makes 12 cupcakes, 2 6-inch cakes, or one 8 or 9-inch cake, double recipe for a larger layer cake
1 1/3 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
4 oz unsalted butter (1 stick), room temperature
1/2 cup greek-style yogurt (or sour cream or creme fraiche)
1 egg yolk
1 tbs vanilla bean paste* (or seeds from one vanilla bean pod, or just vanilla extract)
8 oz unsalted butter, room temperature (two sticks)
3-4 cups confectionerâ€™s sugar (around 12 oz)
1 tbs vanilla bean paste or vanilla extract
1/2 tsp salt
2 tsp heavy cream
Preheat oven to 350Â° F. Line cupcake pan with paper liners. Allow all ingredients to reach room temperature.
In a large bowl combine flour, salt, baking powder, and sugar. Beat on low briefly to combine. Add butter, and mix on medium speed until coarse crumbs form, less than a minute. Beat in sour cream until incorporated, batter will still be lumpy.
In a small bowl, whisk together egg, egg yolk, and vanilla. Then beat eggs into batter until smooth. It will be very thick and sticky.Â Divide batter evenly among cups in pan, about 1/3 cup of batter in each. Using an ice cream scoop makes this very easy. Using a small spoon or off-set spatula, smooth the top of the batter in each cup.
Bake for 20 minutes for standard cupcakes (12 for mini), or until a toothpick comes out clean. Cool in pan for 5 minutes, then remove cupcakes and cool completely on a rack.
While cupcakes cool, make frosting. With a hand mixer, or a stand mixer with a whisk attachment, whip butter on high speed for at least three minutes, until it is light in color and doubles in volume. In one cup increments, beat in sugar. This step can be done to taste. Beat in salt, then vanilla. Last, briefly beat in heavy cream.
Frost cupcakes as desired. Frosting and cupcakes can be stored separately in airtight containers for up to three days.Â ServeÂ immediately, or store covered for up to three days. Do not refrigerate, this will dry out the cake and harden the buttercream.
Bakerâ€™s Note: This recipe can easily be doubled for more cupcakes, or baked off in either 2 6-inch, or one 8 or 9-inch cake pan until a toothpick comes out clean, between 25 and 30 minutes.Â When doubling the recipe, make sure to evenly distribute batter between pans.