The elusive vanilla cupcake. The vanilla cupcake and I have an interesting relationship. It’s probably my favorite type of cupcake as long as it has chocolate frosting on top. However, I have had the most up and down relationship with trying to perfect a recipe.
I have a recipe I love, super light and fluffy and has been my go-to that makes me so happy. But then, a trip to Sprinkles changed me. We visited Dave’s brother and family in Phoenix this past Spring and my mission was to hit up the Sprinkles cupcake shop while there. I follow them on Instagram, I see all these celebrities lovin on them. So now it was my turn to see about the hype. I even tried out the Cupcake ATM. Genius. I’m such a sucker.
The hype is real, people. Those are some damn good cupcakes. My favorite? You guessed it, the vanilla with milk chocolate frosting. Close second was the red velvet. However, my favorite red velvet of all time has still not been beat. We had red velvet cake as one of the many desserts at our wedding and it was hands down the best red velvet I’ve ever had. The woman who made it then stopped doing cakes for a living and I asked her if she would ever share her recipe. I never heard back. So I guess that’s a no. *crickets*
When I got home, I ordered the Sprinkles cookbook so I could see if I could recreate the goodness. Success. So good! Light, fluffy with an awesome texture and vanilla flavor. The frosting is just as good as the cupcake, a chocolate cream cheese frosting. Smooth and creamy, not overpowering. A perfect partner for an incredible cupcake. The best part? No crazy 27 step recipe. I had everything in my pantry.
Have you guys tried Sprinkles Cupcakes? Been to the ATM? Leave me a comment and let me know! And if you try this cupcake, tag @lolosdesserts and let me know how you like it!
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1/2 cup butter, softened
1 cup sugar
1 large egg
2 large egg whites
Frosting:
1 (8 ounce) package cream cheese, slightly softened
1/2 cup (1 stick) unsalted butter, slightly softened
1/4 teaspoon salt
3 ounces bittersweet chocolate, melted and slightly cooled
2 cups powdered sugar
1 tablespoon whole milk
1/2 teaspoon pure vanilla extract
Original recipe adapted from Sprinkles Cookbook
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