It's that time of year again. The time where I incessantly quote the movie, Elf. Coincidentally it's also the time of year that Nate starts looking for his next wife. Weird.
Today I'm going to share with you the World's Best Cupcake recipe. Picture me running into your home yelling "Congratulations. You did it. World's best cupcake!!!"
That's funny for two reason. I don't really yell or run.
Anywho, I've been baking a lot. Part of my baking is mastering the cupcake. I think I finally did it. The cupcakes are ridiculously moist (sorry for using that word) and delicious. The buttercream is what dreams are made of. Delicious and the consistency is great for making pretty cupcakes.
World's Best Cupcake
- 2 cups salted butter, softened
- 5 1/3 cups powdered sugar, sifted
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 3/8 teaspoon pure almond extract
- 7-8 tablespoons heavy cream
Preheat oven to 350 degrees. Line or grease cupcake pan.
Beat cake mix, buttermilk and oil until moistened (~30 seconds). Add eggs one at a time, until the batter is well-mixed. Beat on high until thick (~2 minutes).
Scoop the batter into the cupcake pan until they are 2/3 full. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven. Cool cupcakes on a wire rack.
Once cooled, top with the world's best buttercream frosting recipe.
For the frosting, beat the butter until it’s fluffy. Slowly add the sifted powdered sugar a cup at a time. Once all powdered sugar has been added, beat on medium-high until smooth.
Add the vanilla and almond extracts, and beat in to combine. Add the cream a bit at a time until frosting reaches desired consistency.
Increase mixer speed to medium-high, and continue to beat frosting until light and fluffy.
Frost cupcakes. I use a 1M tip.
EAT ALL THE CUPCAKES!
Do you like cupcakes, Michelle? Do cupcakes have sugar in them? Then why yes I do.
Do you have a favorite cupcake recipe? Do share! Who's pumped to watch Elf 1 million times in the upcoming months? Too soon?