What’s baking? Cupcake Day

It was the last Hot Lunch and Cupcake Day of the year, last week at our daughter’s school.

I volunteered to make cupcakes…

I love making cupcakes! I would bake cupcakes every month for the kiddos if they let me!

They’re not the prettiest cupcakes you’ve ever seen, but they sure tasted good and the kids loved ’em!

Here’s what I made:


Perfect Moist and Fluffy Vanilla Cupcakes

courtesy of LifeLoveandSugar.com

1-2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature
3 egg whites
3 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk

Preheat oven to 350 degrees.

Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.

Cream butter in the bowl of an electric mixer, add egg whites, vanilla, sour cream and milk to and mix on medium speed just until smooth. Do not over mix.

Fill cupcake liners a little more than half way.

Bake 18-20 minutes.

Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

Best Chocolate Cupcakes

courtesy of addapinch.com


1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla
½ cup boiling water


Preheat oven to 325º F.
Place cupcake liners in muffin tin. Spray lightly with cooking spray.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cupcakes to cool completely.

Classic Vanilla Buttercream Frosting

courtesy of addapinch.com

1 cup butter, softened
3 – 4 cups confectioner’s sugar, sifted
2 teaspoons vanilla
pinch salt
2-3 tablespoons milk, heavy cream, or half-and-half


Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.

Once the cupcakes have completely cooled, spread or pipe the buttercream frosting onto each one and decorate with toppings of your choice or just leave ’em plain.