Welcome back from the long weekend! I hope you all had a wonderful and relaxing Labor Day. If you’re anything like me, you need a day off to recover from your day off. To ease you back into the work week, I have a special treat for you today – a golden vanilla cupcake recipe with Swiss buttercream for two!
This recipe serves to satisfy your out-of-nowhere cupcake cravings, like the ones I get every other day. It’s for those who don’t want to bake a dozen and a half cupcakes at a time and don’t want to drive to the local cupcakery. With this recipe you get just two cupcakes – one for you and one for sharing later.
The cupcake has a tight crumb, is uber moist, and is topped with a Swiss buttercream that is so silky and light. Not a bad way to start the work week :)
Begin by combining butter, sifted flours, baking powder, and sugar until it resembles soft play-doh. Since the recipe only yields two cupcakes, I mixed it in a 4-cup measuring cup so that it will be easily pourable into the muffin tins, as opposed to using a cookie scooper like I usually do.
Then, whisk together an egg, egg yolk (save the white for the buttercream), milk, cream, and vanilla. Pour into the dry ingredients and stir to combine (a few lumps in the batter is fine).
Divide the batter equally between two lined muffin wells and bake.
For the Swiss buttercream, in the bowl of an electric mixer, add sugar to the egg white leftover from the cupcake recipe. Place the bowl over a pot of simmering water and stir until the sugar granules have dissolved. Move the bowl to the electric mixer and whip with the whisk attachment until it becomes white and doubles in volume. Once the bottom of the bowl is cool to the touch, add cubed butter and vanilla, and whisk until the buttercream holds soft peaks when the whisk is pulled away.
Frost the cooled cupcakes, top with sprinkles or chocolate shavings, and enjoy the rest of your week!
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Golden Vanila Cupcakes with Swiss Buttercream for Two
Yields 2 standard cupcakes
Printer friendly version
2 tablespoons salted butter, softened
2 tablespoons granulated sugar
1/8 cup all-purpose flour, sifted
1/8 cup cake flour, sifted
1/4 teaspoon baking powder
1 large egg, room temperature
1 egg yolk*, room temperature
1 tablespoon milk
1 tablespoon heavy cream
1 teaspoon vanilla extract
- Preheat oven to 350°F and line a muffin tin with 2 liners.
- In a small bowl or a large measuring cup, combine the butter, sugar, flours, and baking powder, until it resembles soft play-doh.
- In a separate small bowl, whisk together the egg, egg yolk, milk, cream, and vanilla. Pour into the dry ingredients and stir to combine (a few lumps in the batter is fine).
- Divide the batter equally between two lined muffin wells and bake for 15-17 minutes, when a toothpick inserted down the middle of the cupcake comes out clean.
- Cool in the muffin tin for 10 minutes. Remove the cupcakes to a cooling rack and cool completely.
1/4 cup granulated sugar
1 egg white, room temperature
6 tablespoons salted butter, softened and cubed
1/4 teaspoon vanilla extract
Sprinkles or chocolate shavings (optional)
- In the bowl of an electric mixer, add sugar to the egg white. Place the bowl over a pot of simmering water and stir until the sugar granules have dissolved.
- Move the bowl to the electric mixer and whip with the whisk attachment on high until it becomes white and doubles in volume, scraping down the sides as needed.
- Once the bottom of the bowl is cool to the touch, add the butter and vanilla and whisk on medium until the butter is slightly incorporated. Then, increase the speed to high and whip until the buttercream holds soft peaks when the whisk is pulled away.
- Pipe the buttercream onto the cooled cupcakes and top with sprinkles or chocolate shavings if desired**
Spread the buttercream over the cooled cupcakes and decorate with the patties and sprinkles.
*Save the egg white for the buttercream.
**For these cupcakes, I used a zester to shave chocolate chips directly over the cupcakes.