Vanilla Sponge Cupcake with Italian Buttercream Frosting. A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not liquid food color), and will hold up to one week if tightly covered and refrigerated. Use a real vanilla; imitations are not recommended. If you can find a vanilla bean paste it's well worth the investment.

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer. The "buttercream" frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy. No matter what time of year it is, I think we can all agree a classic vanilla cupcake with vanilla buttercream is a mighty special thing. You can cook Vanilla Sponge Cupcake with Italian Buttercream Frosting using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Vanilla Sponge Cupcake with Italian Buttercream Frosting

1. Prepare of all purpose flour (For the cake).
2. Prepare of sugar.
3. You need of butter.
4. You need of eggs.
5. It's of baking powder.
6. Prepare of vanilla extract.
7. You need of milk.
8. It's of egg whites (For Italian Buttercream Frosting).
9. Prepare of sugar.
10. Prepare of salt.
11. It's of unsalted butter.
12. Prepare of vanilla extract.
13. Prepare of water.
14. Prepare of cream of tartar.
15. It's of pink gel.

This Easy Vanilla Cupcake recipe makes moist vanilla cupcakes topped my my favorite vanilla buttercream frosting. This recipe uses oil Thousands of readers have made these cupcakes and loved the dense, sponge-like texture. These cupcakes stay moist for several days and are packed. Vanilla bean cupcakes, vanilla bean frosting, vanilla bean allllll the things.

Vanilla Sponge Cupcake with Italian Buttercream Frosting step by step

1. Sift all purpose flour and baking powder twice..
2. Whisk eggs very light and frothy..
3. Add the beaten egg to the cream mixture little by little and continue creaming..
4. Fold in flour. If the cake batter is thick,add milk until the mixture comes to a dropping consistency..
5. Fill in the paper cups and bake in the preheated oven at 400 degree Fahrenheit for 10 to 15 minutes. Cupcakes are ready.Let it cool before frosting..
6. Method for making Italian Buttercream Frosting....Beat egg whites,cream of tartar, salt and half the sugar little by little until soft peaks form..
7. In a heavy bottomed pan add remaining sugar and water and place on a medium low heat. Stir until it dissolve well..
8. The sugar syrup has to be 230 degree Fahrenheit (I used digital sugar thermometer). Switch off the flame and slowly pour into the egg white mixture. Whisk the mixture until it's cool..
9. Add room temperature butter one teaspoon at a time, vanilla extract, little pink gel and whisk again.Beat until butter is combined and mixture reached silky consistency. Italian Buttercream Frosting is ready to frost cooled cupcakes..
10. Fill the buttercream in a piping bag and frost cooled Vanilla sponge cupcake..

We're talkin' not one, but two vanilla beans squeezed of every last tiny black seed to lend their rich taste to a dessert favorite. And if you're feeling extra-inspired, grab a few more beans and use my simple trick (and two. I use this frosting on vanilla cupcakes, chocolate cupcakes, funfetti birthday cupcakes, in cake truffles and cake pops, and even as a filling in my homemade Oreo cookies. It isn't cloyingly sweet, and vanilla is by far the most prominent flavor. How to Make Vanilla Buttercream Frosting.