The other day I decided to make vanilla cupcakes with pineapple filling. I think I spent a good hour looking for the perfect vanilla cupcake recipe and as you may have noticed I found it! This recipe is great because it is so versatile and you can easily turn this recipe into chocolate cupcakes by adding a bit of cocoa powder; I think 1 1/2 tablespoons, but I have to get back to you on that, so don't hold it against me if it doesn't work :P. I find that adding white vanilla flavoring to the batter really enhances the vanilla flavor, so I obviously recommend doing this for those of you looking for a more vanilla-y flavor. I hope you enjoy :)
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Ingredients
cupcake
1 1/4 cup all-purpose flour
1 1/4 tsp.baking powder
1/2 tsp.baking soda
1/2 tsp. salt
2 medium eggs
3/4 cups sugar
1 1/2 tsp.pure vanilla extract (+ ½ tsp. white vanilla flavoring; optional)
1/2 cup vegetable oil
1/2 cup buttermilk (= milk + ½ tsp. lemon juice + 5 minutes)
mascarpone raspberry frosting
3/4 cup mascarpone
Ready, set, bake!
1. Preheat oven to 350˚F and line or butter cupcake tins.
2. In a small bowl stir the all-purpose flour, baking powder, baking soda and salt until combined. Set aside.
3. In a medium sized bowl beat eggs for about 20 seconds. Add sugar with the eggs until combined. Gently stir in the vanilla and oil. Beat until well combined.
4. In the medium sized bowl pour half of the all-purpose flour mixture in and stir, pour the buttermilk in and stir, pour in the remaining of the all-purpose flour mixture. Stir until everything is combined.
5. Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full. Bake for 10-15 minutes or until a toothpick inserted comes out clean.
6. Beat the mascarpone and raspberry jam until combined. Chill for 15 minutes. The frosting can either be piped or spooned on the cupcakes. Top each cupcake with a raspberry.
