Moist Vanilla Cupcakes with Vanilla-Maple Buttercream Frosting

I don’t think I’d ever say this but… I think I’m over cupcakes and anything sweet for a while.

In the past 7 days I’ve made a cake, chocolately pillow cake bliss bars and these moist vanilla cupcakes with vanilla-maple buttercream frosting (as a side note, the reason I’ve been baking so much is because my MIL, FIL and Andrew’s birthday is all within 2 weeks of each other).

So that means a lot of sweet stuff. But now I feel like I have cake coming out of my EARS! Not that I’m complaining or anything… they’ve all been ridiculously yummy but enough is enough. I’m tapped out.

But before I stay away from sweets all together, I had to share this recipe with you. I searched and searched for a recipe and adapted a little bit here and there and came up with an AMAZINGLY moist cupcake recipe. If I had to describe the consistency, it’d be a bit more spongy then cakey.  I think because of the sponginess it makes the cupcake super moist and yummy. They actually kind of remind me of my pillow cake bliss bars (you really have to try that one out) only these have a strong vanilla taste — yum!

Oh and one thing to note when mixing these bad boys up. When it comes time to mix in the flour and milk, it’s important to not over mix. The way you know you’re not over mixing is by not allowing all the ingredients to mix completely together before adding the flour or milk. So if you mix in the milk, give it a couple whirls, add the flour, give it a couple whirls (you’ll still see bits of dry flour) and continue alternating milk and flour until all done. Then give it about 10 whirl arounds before you stop mixing. The batter will be a runnier consistency. (I hope that makes sense, if you need more clarification, leave a comment below).

And the frosting? I wanted something that DID NOT have a million cups of powdered sugar (holy shiz anyone?) but fluffy, light, not super sweet and delicious and that could withstand the heat of the beach (we spent Andrew’s birthday by the water). This vanilla-maple buttercream totally hits the nail on the head. I’m such a frosting girl and the buttercream satisfied my belly.

Side note: I’ve been having a really hard time lately with my photo taking skills because of the weather so when I snapped a quick photo of the cupcake and saw that it actually looked good, I got super excited. I put some frosting on a few other cupcakes, set up the space and started snapping.

I felt like one of those photographers that work for Vogue who probably are speaking to their clients like, “Work it girl. Oh yeah, that’s right. Turn a little this way. Marvelous. You look great.” Is that weird?

Anyway, I was getting all vogue-ish on my cupcakes and then all of a sudden… SMASH. My backdrop fell right on top of my cupcakes! Yup, just my luck. It’s probably because of my ghetto-fab photo studio that it’s in my garage because the only good window I have is in a tiny corner surrounded by stuff.

HA. Oh and to make it even better, I went to lift the backdrop off and a cupcake was actually stuck to it. LOL. I just laughed at myself because this is something that would totally happen to me. Oh well!

Needless to say, I was kind of over my vogue-ish feeling so I ended the photo shoot. 🙂

Ramble, ramble, ramble, right? Alright, thanks for listening and possibly laughing with me (because if you laughed at me, that wouldn’t be very nice) and now here is the amazingly moist vanilla cupcakes.

 

Moist Vanilla Cupcakes with Vanilla-Maple Buttercream Frosting
 
Prep time
Cook time
Total time
 
Ingredients
Necessary Equipment
Moist Vanilla Cupcakes
Vanilla-Maple Buttercream Frosting
Instructions
  1. Preheat your oven to 350 and line your cupcake pan with cupcake liners*.
  2. In a bowl, whisk together sifted einkorn flour, baking powder and salt**
  3. Pour melted butter in a large bowl along with coconut sugar and beat on medium speed with a hand mixer for about 30 seconds; add eggs one at time, beating after each addition. While beating, add vanilla extract
  4. Next, you are going to mix the flour mixture and milk, alternatively. You'll want to make sure you start with flour first and end with flour; don't overmix and make sure to scrape sides of bowl down often
  5. Fill liners ⅔ of the way and set in the oven to bake for 15 minutes. If toothpick is still wet when put in the middle of the cupcake, bake for an additional 5 minutes but no more than that
  6. Top with frosting and enjoy heaven in the mouth
For the Vanilla-Maple Buttercream Frosting
  1. Place room temperature unsalted butter in bowl of stand mixer and beat with paddle hook until creamy
  2. Add sifted powdered sugar and beat until blended
  3. Add vanilla, maple syrup and salt and beat on high until light and fluffy
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About

Aside from being a wannabe backyard homesteader who wrangles chickens and free-range kids, Loriel is the owner/creator of the professional natural lifestyle blog Naturally Loriel, owner of the organic spice blend business Naturally Free, and freelance professional food photographer.


'Moist Vanilla Cupcakes with Vanilla-Maple Buttercream Frosting' has 10 comments

  1. July 11, 2014 @ 2:10 am Regina

    I was looking for your vanilla cupcake recipe, but i didn’t see it. Please help.

    Reply

  2. July 20, 2014 @ 10:20 pm Katie

    These look awesome…I LOVE that you use einkorn and coconut sugar in a cupcake recipe and look forward to giving it a whirl! I am having a Strawberry Farmer’s Market themed birthday party for my two little girls in a couple of weeks. Do you think I can add some chopped fresh berries to this recipe? I am excited to try it! (I also love that you wear your sweet tooth on your sleeve..I am a fellow real-food lover and also have a hankering for something sweet!)

    Reply

    • July 21, 2014 @ 10:03 pm Loriel

      Oh my gosh. Einkorn flour and coconut sugar are like, my GO TO ingredients for recipes. That Strawberry Farmer’s Market themed bday party sounds like so much fun! You may be able to add strawberries to the cupcakes, or I would even recommend trying to add it to the frosting. THAT would be yummy! You know, when I first started my real food journey I stayed away from sweets and felt bad to say I liked a good cake or tiramisu. But now, I just wanna be real and I can’t hide my sweet tooth. It’s just who I am. 🙂

      Reply

  3. March 3, 2015 @ 2:59 am Karen

    Hey! These look absolutely delicious! Do you think it would be a bad idea to sub the milk for yogurt? Definitely want to give these a whirl tmw morning! 🙂
    TIA!

    Reply

  4. July 10, 2015 @ 10:37 pm Kami

    Is a stick of butter equal to 1/2 cup?

    Reply

    • July 11, 2015 @ 10:42 am Loriel

      One stick equals 8oz which is 1/2 cup. 🙂

      Reply

      • January 20, 2017 @ 9:08 pm Ash

        I came here for this answer I was wondering also but 4oz is 1/2 cup not 8oz.

        I’m gonna cut this Kerrygold stick in half and say a prayer ☺️

        Reply

  5. July 19, 2016 @ 6:40 pm Madi

    What if I made these into chocolate cupcakes by switching out the extra 1/2 cup of einkorn flour for cocoa powder? Maybe a little less or a little more? I’m looking to make peanut butter chocolate cupcakes (chocolate cake with peanut butter frosting) and this recipe looks perfect if only it were chocolate! I think I’ll give it a whirl and report back with how it went:)

    Reply

    • July 20, 2016 @ 5:00 pm Madi

      IT WORKED PERFECTLY! I also added about 1 tbsp of honey and maple syrup each because, while the batter was perfectly sweet, I knew some of that sweetness was going to cook out in the oven. Overall, this recipe is amazing and it’s definitely become my go-to cupcake recipe:)

      Reply

      • August 10, 2016 @ 11:36 am Loriel

        Oh I love this! I’m going to have to try it. Thanks for sharing!

        Reply


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