Ingredients
Method
CUPCAKES
- Pour the cream into a small saucepan; if using a vanilla bean, split it, scrape out the seeds, and add both to the pan, or simply stir in the vanilla paste if using.
- Heat the cream over low heat until it begins to steam, then remove from heat and let steep for 30 minutes before removing any vanilla pods.
- Preheat the oven to 350°F (177°C) and line a 12-count cupcake pan with paper liners.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl and set aside.
- Beat the melted butter, sugar, egg, yogurt, infused cream, and vanilla extract in a large bowl or stand mixer on medium-high speed until the mixture is completely smooth.
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet until just combined, then fold gently by hand to press out any large flour lumps.
- Fill the cupcake liners 2/3 to 3/4 full and bake for 15-17 minutes until a toothpick comes out clean, then allow them to cool completely.
FROSTING
- Beat the butter in a large bowl or stand mixer on medium speed for approximately 2 minutes until creamy.
- Add the powdered sugar, vanilla, and milk on low speed, then increase to medium and beat for 3 minutes; adjust the consistency with more milk or sugar as needed and add salt to taste.
- Refer to the book, The Home Baker's Guide to Basic Buttercream, for further troubleshooting tips.
- Frost the cupcakes using a piping bag and store them at room temperature for up to 3 days, in the refrigerator for 5 days, or in the freezer for up to 3 months.
Nutrition
Notes
- Full fat dairy: it is imperative to use full fat dairy in this recipe for moisture, since we’re using melted butter, therefore removing some natural moisture.
- Room temperature ingredients: these are always a good idea when using room temperature butter as it makes for easier incorporation into the batter. To bring eggs to room temperature quickly, place eggs in a bowl of warm water for 5-10 minutes.
- Mixer: I’ve had repeated success making these cupcakes in a bowl without a mixer, which is my preferred method for this cupcake batter.