Dib Bakes

These vanilla cupcakes are perfect for when you need that classic sweet pick-me-up. The lemon juice in the frosting adds a punch of brightness that every cupcake deserves!

Recipe

Time: 1 hour

Yield: 12 cupcakes

Ingredients

For the cake:

• 1 cup plus 2 tablespoons (145g) all-purpose flour
• ½ cup plus 2 tablespoons (125g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 3 tablespoons unsalted butter, cut into pieces and softened
• ⅔ cup (160 ml) buttermilk, at room temperature
• 2 large eggs, at room temperature
• 3 tablespoons vegetable oil
• 1½ teaspoons vanilla extract

For the buttercream:

• ½ cup (113g) unsalted butter, softened but cool
• 1¾ cups (175g) sifted confectioners’ sugar
• Pinch fine salt
• 1 tablespoon vanilla extract
• ½ teaspoon lemon juice
• 1 tablespoon heavy cream
• Sprinkles (optional)

Instructions

1. Heat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
2. Prepare the cupcakes: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, granulated sugar, baking powder, baking soda and salt. Stir to combine. Add the butter and mix on low until the mixture is sandy and the butter is evenly distributed.
3. In a large measuring cup, whisk to combine the buttermilk, eggs, oil and vanilla extract.
4. Add half of the buttermilk mixture to the bowl of the mixer and mix on low until incorporated, then add the second half of the mixture and mix on low until well combined. Scrape the bottom and sides of the bowl, then turn the mixer up to medium speed and mix for 30 seconds, until the mixture is smooth. The batter may have lumps.
5. Divide the mixture among the prepared liners – they will be about halfway full. Bake the cupcakes for 18 to 20 minutes until a toothpick comes out clean, with little to no browning on top. Set the cupcakes in the pans on cooling racks for about 5 minutes, then gently remove them from the pans and set them on the rack to cool completely before frosting.
6. While the cupcakes cool, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Add the confectioners’ sugar and salt and mix on low speed until the sugar is moistened. Turn the mixer to medium-high and stream in the vanilla, lemon juice and 1 tablespoon heavy cream. Mix until light and fluffy, about 5 minutes, adding more cream as needed to make a smooth and easily spreadable frosting.
7. Frost the cupcakes, top with sprinkles if desired, and serve.
8. The cupcakes and frosting can be made and stored separately one day ahead of time, covered, at room temperature.

Tips and Tricks

This recipe is adapted from Yossy Arefi’s vanilla cupcake recipe.

The frosting can be a bit stiff, just keep mixing it until it’s nice and fluffy!

Bake this with me!