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Sweet Tooth Fairy’s VaNIElla Squared Cupcake Copycat Recipe


  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 10min
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Makes 12 cupcakes 1x

Description

You just can’t beat a perfect vanilla cupcake with out of this world vanilla icing!


Scale

Ingredients

For the Cupcakes

  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 egg whites
  • 1/4 cup plain greek yogurt or sour cream
  • 3/4 cup 2% or whole milk
  • 1 tablespoon vanilla extract

For the Frosting

  • 1 cup unsalted butter, softened to room temperature
  • 1/4 cup heavy cream
  • 45 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coconut extract
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon salt

Instructions

For the cupcakes:

  1. Preheat the oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Use a whisk to combine them. In a separate medium bowl add the melted butter and the sugar. Stir to combine (will be gritty). Add the egg whites, yogurt, milk, and vanilla extract to the sugar mixture and stir to combine. Add the flour mixture all at once and stir until just incorporated. The batter will be thick.
  3. Divide the batter evenly among the 12 lined cups. Bake for around 20 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven. Let the cupcakes rest for 5 minutes before removing them from the pan. Allow to cool before frosting.

For the frosting:

  1. Add the butter to the bowl of your stand mixer. Mix on medium speed with the whisk attachment until the butter is light and fluffy, 3 to 5 minutes, Add cream, extracts, salt, and 2.5 cups of the powdered sugar. Mix on low until combined and then increase speed to medium and whip for 3 to 5 minutes. Add the icing 1/2 to a 1/4 cup at a time to until you reach the desired consistency.
  2. The constancy of the icing is important if you are going to pile it high on a cupcake. It should be a medium consistency. If you mix the batch of icing with a metal teaspoon (the kind you use for dinner) it should stand up straight in the middle of the bowl when it is in the icing. So, you should be able to stir it with a spoon by hand but it should also be sturdy enough to hold the spoon up. If the icing is too thick, add a little cream. If it needs to be a little thicker add a 1/4 cup of powdered sugar and whip to combine until it’s sturdy enough.
  3. Place in an icing bag and pipe on the cool cupcakes with tip 2A

Notes

I don’t normally use a lot of different extracts but they are the secret to the Sweet Tooth Fairy Copycat. They add just a subtle difference that you hardly notice but make this icing amazing. And if you aren’t coconut fans, don’t worry, it doesn’t taste “coconuty”.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 12 SERVING SIZE: 1 Cupcake
Amount Per Serving: Calories: 414.3 Fat: 26.2g Cholesterol: 99.5mg Sodium: 198.3mg Carbohydrates: 42.7g Sugars: 34.7g Protein: 3.2g Vitamin A: 233.5µg Vitamin C: 1mg

Keywords: Sweet Tooth Fairy copycat recipe, vanilla cupcake recipe, Dessert, Frosting, Cupcake