There’s something so promising about a simple vanilla cupcake. It not only stands on its own as a delectable treat, it’s also a perfect base for any flavor of frosting you can think of. And these cupcakes… they’re all about the frosting.
I love cinnamon rolls, almost as much as I love cupcakes. So why not combine the two? You could go crazy and find a recipe for a cinnamon roll cupcake base (I bet the brown sugar cupcakes from a few weeks ago would also suffice quite well), but I felt like pairing such a rich frosting with something more subdued. Try these and you’ll agree––sometimes vanilla is just what you need.
Classic Vanilla Cupcakes
Makes 12 cupcakes
1/2 cup softened butter
3/4 cup sugar
3 tsp. vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup cold milk
Preheat oven to 350 degrees F.
Cream together butter and sugar. Add eggs one at a time, beating after each addition. Stir in vanilla.
Mix together all dry ingredients in a separate bowl, and then slowly incorporate into wet ingredients. Stir in milk.
Bake 16-19 minutes.
Cinnamon Roll Frosting
From Oh, Sweet Basil
1 8oz package of cream cheese, softened
1 1/2 cups powdered sugar (*The original recipe calls for 3 cups, but if, like me, you don’t like your frosting so super sweet, 1 1/2 cups is sufficient)
1/4 teaspoon vanilla
1 tablespoon heavy cream if needed (Use if your frosting is too thick)
1 1/2 tablespoons of butter, melted
1/3 cup brown sugar
1/2 teaspoon cinnamon
In a small mixing bowl, beat the cream cheese until smooth. Add the vanilla, powdered sugar, and cream if needed.
In a small bowl, stir together the butter, brown sugar and cinnamon.
Using a spoon, drop dollops of the brown sugar mixture into the frosting and using a knife, gently swirl it through. (Or do what I did and just stir it in without any mind paid to prettiness.)
Finally: Frost. Eat. Swoon. Enjoy.