Yellow Butter Cupcakes

I'm totally missing paper bag Valentine's this year. Like the kind you used to make when you were a kid and everyone got a Valentine from everyone. Now we all have big people things to look forward to like dinners, roses, and special dates with...presents! Sometimes, I still miss the old days though!

Luckily I have my daughter to share these things with. Watching her bring her little store-bought Valentine's to preschool was the cutest thing ever. All her little friends bombarded her the second she walked in the door...they were all sooo excited! This is probably one of the cutest, most innocent times in her life.

I sent her to preschool with dum-dum Valentine's and vanilla cupcakes. Everyone likes vanilla when you're 3. Here she is in red. My cutie.

Littles like mini cupcakes. The other moms were bringing cookies and candy so I didn't think they needed big people sized cupcakes. Littles are also allergic to a LOT, like strawberries. Big cupcakes got strawberry whoppers and malt-y frosting. Both versions are soo good! I love this recipe, it's definitely a keeper!

Yellow Butter Cupcakes

1 3/4 cups all-purpose flour

1 cup sugar

1 1/2 tsp baking powder

1/2 cup (1 stick) salted butter, at room temp and cut into 1/2" cubes

1/2 cup milk, divided

2 large eggs

1 egg white

1 tsp pure vanilla extract

Preheat the oven to 350 degrees and line a 12-cup cupcake tin or 48-cup mini cupcake tin with liners (conversely you could make 6 cupcakes and 24 mini cupcakes).

In the bowl of a stand mixer fitted with the paddle attachment add the flour, sugar, and baking powder. Mix briefly to combine. Add the butter and 1/4 cup of the milk. Beat on medium speed for about 4 minutes or until smooth, scraping down the sides of the bowl as needed.

In a separate bowl mix together the remaining 1/4 cup milk, eggs, egg white, and vanilla extract. Add this mixture to the stand mixer in thirds, beating for 2 minutes after each addition and scraping down the bowl as needed. 

Divide the mixture between the cupcake tins, filling regular cupcakes 2/3 of the way full and mini cupcakes 1/2 of the way full. Bake regular cupcakes for 15-18 minutes and mini cupcakes for 10-12 minutes. Let cool on a wire rack completely before frosting.

Vanilla Whipped Buttercream Frosting

1/2 cup (1 stick) salted butter, softened
1/2 cup sugar
1/4 cup malt powder (optional)

1/2 cup milk, divided
2 tbl all-purpose flour
2 tsp pure vanilla extract

With a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter for about 30 seconds. Add the sugar and malt powder (if using) and beat on high speed until light and fluffy, 5 to 7 minutes. Stop the mixer occasionally to scrape down the sides of the bowl and beat again.

In a small saucepan, combine 2 tbl of the milk with the flour. Whisk together until there are no lumps. Over medium heat, slowly add the remaining milk, whisking constantly. Cook until the mixture comes to a low boil. Reduce the heat to low and continue whisking until the mixture starts to thicken slightly. 

When the mixture starts to thicken, immediately remove the pan from the heat but keep whisking. After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own.

If you overheat the mixture and find that you have some lumps, try to whisk them out with a little elbow grease, or pass the mixture through a fine mesh strainer. Allow the mixture to cool to room temperature. Place the mixture in the freezer for a few minutes to speed up the process.

With the mixer on low speed, slowly poor the milk mixture into the butter and sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, about 3 to 5 minutes. Add the vanilla extract during this final process.

Source: Cake recipe adapted from Baking at Home with the Culinary Institute of America. Frosting recipe adapted from Joy the Baker.