Copycat Sweet Tooth Fairy’s VaNIElla Squared Cupcake

Once you try theseVanilla Cupcakesyou’ll never want to use another recipe ever again! The cupcakes are soft, moist, and fluffy and the frosting is rich and sweet. With how easy they are to make, you won’t be able to stop making these delicious cupcakes!

These moist vanilla cupcakes are not your ordinary cupcake. The cupcakes themselves are soft, moist, and perfectly chewy while the light and fluffy buttercream adds just the right amount of sweetness. You might feel a little intimidated by the ingredient list for these cupcakes, but they could not be easier to make!

Inspired by the Sweet Tooth Fairy’s VaNIELLa cupcake recipe, this recipe really takes a classic dessert to the next level. One of my favorite parts of this recipe is the combination of coconut and almond extract in frosting. Together they add a rich, distinct sweetness to the cupcakes.

I’m a lover of all things cupcake. Try these yummy treats too:Pink Lemonade Cupcakes,Cherry Chip CupcakesandPumpkin Cupcakes with Whipped Cinnamon Icing.

Why You’ll Love This Recipe

• The cupcakes and frosting compliment each other perfectly.
• They are easy to bake.
• These cupcakes are great for late night snacking or large family gatherings.

Recipe Ingredients

• Flour—All-purpose.
• Baking Powder and Soda—To help the cupcakes rise.
• Sugar—You will use a combination of granulated and powdered sugars.
• Butter—Unsalted and melted.
• Egg Whites—Using egg whites instead of the entire egg helps make the cupcakes light and spongy.
• Greek Yogurt—Make sure it is plain, not vanilla.
• Whole Milk—To help add moisture to the cupcakes.
• Vanilla Extract—Gives the cupcakes their distinct flavor.
• Heavy Cream—Serves as the base of your frosting.
• Coconut Extract—Adds a little bit of fresh sweetness to the frosting.
• Almond Extract—Helps round out the flavor of the frosting.

See the recipe card for full information on ingredients and quantities.

How to Make Vanilla Cupcakes

Step #1.Whisk together the flour, baking powder, baking soda, and salt in a small bowl.

Step #2.In a separate bowl, combine the melted butter and sugar. Whisk in the egg whites, yogurt, milk, and vanilla extract. Combine with the flour mixture.

Step #3.Fill your cupcake liners evenly with the cupcake batter.

Step #4.Beat the butter until fluffy. Add cream, vanilla, coconut extract, salt, and 2.5 cups powdered sugar. Whip for 3-5 minutes. Slowly add the remaining powdered sugar until desired consistency is reached.

Step #5. Bake cupcakes until the tops begin to turn golden brown and a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

Step #6.Place in an icing bag and pipe onto the cool cupcakes.

Recipe FAQs

Expert Tips

• If your frosting is too thick then you can add 1-2 extra tablespoons of heavy cream. If it is on the thinner side, add ¼ – ½ cup of extra powdered sugar and continue whipping.
• Even though it can take 3-5 minutes,don’t skip the whipping of the butter step for the frosting.Beating the butter helps it to be light enough to combine smoothly with the powdered sugar.
• I like to make sure the eggs, milk, and yogurt are room temperature. If they are too cold then it can cause your batter to be a little clumpy and cause the cupcakes to be a little dense.
• If you do not have plain Greek yogurt thenyou can use sour cream instead.

More Cupcake Recipes To Consider

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