For the Vanilla Cupcake:
1 ¼ tsp baking powder
2 ½ cups flour
¼ tsp baking soda
½ tsp fine sea salt
1 ¾ cups cane sugar
1 ¼ sticks unsalted butter, melted
1 cup buttermilk
3 tbsp vegetable oil, room temperature
2 tbsp vanilla extract
6 egg yolks, room temperature
3 egg whites, room temperature
cooking spray
For the Frosting:
1 lb cream cheese, softened
1 cup butter , (2 sticks) softened
1 tsp vanilla extract
4 cups confectioners’ sugar, sifted
1 cup blanched almonds, chopped
2 cups cherries, for garnish
Vanilla Cupcakes:
Preheat the oven to 350 degrees F.
Fill the mini muffin pan with cupcake liners, and spray with cooking spray.
In a large bowl, mix the baking powder, flour, baking soda, salt, and 1 ½ cups sugar.
In a medium bowl, whisk the melted butter, buttermilk, vanilla extract, vegetable oil, and egg yolk.
In another bowl, use an electric mixer to whisk the egg whites until they are foamy.
Gradually add in the remaining sugar and beat until stiff peaks have formed.
Add the flour mixture into the butter mixture in segments.
Gently fold in the egg whites until well-combined.
Pour the batter into cupcake liners and bake for 10 to 15 minutes until firm.
Let it cool on a cooling rack.
Frosting:
In a mixing bowl, beat the cream cheese, butter, vanilla extract, and sugar until smooth. Mix until fluffy.
Spoon in a piping bag and begin to frost the cupcakes.
Garnish with chopped almonds plus a cherry on top.
Serve your moist and tasty Mini Sweet Vanilla Cupcakes!
Sugar: 74g
:
Calcium: 140mg
Calories: 871kcal
Carbohydrates: 98g
Cholesterol: 167mg
Fat: 50g
Fiber: 2g
Iron: 2mg
Potassium: 260mg
Protein: 11g
Saturated Fat: 21g
Sodium: 517mg
Vitamin A: 1656IU
Vitamin C: 2mg
