August 17, 2011

Vanilla Cupcakes with Vanilla Almond Buttercream Icing

I have a problem.

I love to looking at baking blogs.  And the cupcakes always look completely adorable.  Then, I scan down to the ingredients and I feel disappointed.  Everything has at least 2 sticks of butter in it.

Now, I'm not exactly the most health-conscious eater in the world, but it is disheartening when you have to put 2 sticks of butter into a cake just to make it taste good.  There has to be a better way.

(Also, butter is expensive.  Though, lately I've been buying butter at Costco and I can't believe I haven't been doing that forever.  So much more of a bargain.  With 4 sticks of butter approaching $4 at most stores, I can get 16 sticks for $10 at Costco.  And I do love that butter freezes so well.)

It seemed practically miraculous that I found this recipe and it calls for only 3 TABLESPOONS of butter.  I had to try it for myself.

The Coffee Buttercream that went along with it also looked yummy, but I changed it up just a bit based on what I had in the house.  And I did omit may have omitted just a bit of the butter.  Sorry.  I know.  I disappoint bakers everywhere.

And it's still up in the air as to whether I did or did not eat half a cup of frosting off of a spoon.  No one was here to witness it so, as far as I'm concerned, it never happened.

Vanilla Cupcakes with Vanilla Almond Buttercream Icing
makes 12 cupcakes

1 cup flour
3/4 cup sugar
1 1/2 t. vanilla
1 1/2 t. baking powder
1 egg
3 T. room temperature butter
1/2 cup 2% milk

With a mixer, combine the flour, sugar, baking powder, and butter.  Mix until it's combined into a sandy texture.  It takes just a few minutes on low.  Add 1/4 cup of the milk and stir until just combined.  Whisk the rest of the milk, vanilla, and egg together in a small bowl.  Add it to the mixer bowl.  Mix on medium speed until just incorporated, less than a minute.

Spoon batter into liners in a cupcake pan.  Fill them only half full.  Bake at 325 degrees for 20 minutes.

Frost once they are cool.

For Icing:

1 stick softened butter
3 cups powdered sugar, more if needed
2 t. vanilla
1 t. almond extract
2 T. brewed coffee (mine was hazelnut-flavored)
Up to 2 T. of milk or cream, as needed

With a mixer, cream together the butter, vanilla, almond extract, and coffee.  When it's combined, add the sugar one cup at a time.  Add the milk if needed until you reach the consistency you want.

Shared at:
Cast Party Wednesday
What I Made Wednesday
This Chick Cooks
Sweet Treats Thursday
Momtrends Friday Food 
Sweet Tooth Friday
Sweet Indulgences Sunday 


  1. They look yummy! Saw you on linky party, now google friend following you. Please pop by, Karima :)

  2. vanilla is the best flavor in the world. your cupcakes look great

  3. Oh my goodness! That frosting looks delicious! It brings out the kid in me. I would love to eat all of the frosting first. Thanks for sharing on Sweet Indulgences Sunday.

  4. Cute and delicious looking cup cakes! Oh yeah, I can eat frosting just like that too! LOL shh...don't tell any one!

    My blog turns 1 today and I’m hosting a giveaway on my blog as a way to say thank you for your supports in the past year. Please come over to check it out if you’re interested.

  5. I eventually had to throw the extra frosting away. It was THAT good and I didn't need to eat it for dinner every night.

  6. they look like they are from a sugar tale so pretty I love the flavor of vanilla come see what I shared at


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