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Perfect Party Cupcakes

June 22, 2010

Baby O’s First(!) Birthday was this past week.  I decided on simple, yet fabulously delicious cupcakes to celebrate.  With one batch of vanilla bean and one batch of lemon, there was something to please everyone.  These cupcakes were very well received with comments such as “this is up there with the best cupcake I’ve ever had”.  When he was finished with his cupcake, Baby O treated himself to a foot massage with his uneaten frosting.  Mmm Hmm!  ;)

Perfect Party Cupcakes Lemon or Vanilla  (I made one batch of each)
Adapted from Dorie Greenspan’s Baking from My Home to Yours
Yields approximately 24 cupcakes

  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 4 large egg whites
  • 1 ½ cups sugar
  • 1 stick unsalted butter, at room temperature
  • for  lemon cupcakes:  lemon juice, ½ teaspoon pure lemon extract
  • for vanilla cupcakes:  1 whole vanilla bean
  1. Center a rack in the oven and preheat the oven to 350 degrees F.  Fill two cupcake pans with cupcake liners.  Put the pans on a baking sheet.
  2. Sift together the flour, baking powder and salt.
  3. Whisk together the milk and egg whites in a medium bowl-  For lemon cupcakes, sour the milk first with a bit of lemon juice.  For vanilla bean cupcakes, use plain milk.
  4. Put the sugar and lemon extract (for lemon cupcakes) or scraped vanilla bean (for vanilla bean cupcakes) in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.  Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
  5. Add one third of the flour mixture, still beating on medium speed.  Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.  Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
  6. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
  7. Fill the cupcake liners as evenly as possible.  I used a 1/4 C measuring cup to do this.
  8. Bake for about 20 minutes, until the cupcakes are well-risen and springy to the touch.  Transfer the cakes to cooling racks and cool.
  9. Frost and enjoy!

Vanilla Buttercream Icing
Adapted from Wilton
Yields approximately 6 cups

  • 1 cup solid vegetable shortening
  • 1 cup (2 sticks) unsalted butter, softened
  • vanilla syrup
  • 2 lbs confectioners’ sugar
  • 1 tablespoon milk
  1. In large bowl, cream shortening and butter with electric mixer.
  2. Gradually add sugar, one cup at a time, beating well on medium speed.
  3. Add milk and then slowly add syrup until desired consistency is reached.  Continue to beat until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

***Look for a Wilton Review & Give-Away later this week!***

9 Comments leave one →
  1. Mom permalink
    June 22, 2010 10:34 am

    They are SO pretty!!!

  2. Lindsey permalink
    June 22, 2010 11:04 am


  3. nancy permalink
    June 22, 2010 11:16 am

    Oh my, they are beautiful, and look sooo yummy!

  4. June 22, 2010 10:38 pm

    These look so delicious! And you frosted them so beautifully! I think life would be better if we all got frosting foot massages, don’t you?

  5. June 23, 2010 1:56 am

    Absolutely adorable. I love the frosting and the colours are really pretty.

  6. June 28, 2010 4:04 pm

    We are going to do cupcakes for Bailey’s first b-day also :) Thanks for sharing!!


  1. Oh Baby O’s Top 10 of 2010 |
  2. Review: Wilton «


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