Brown-Sugar Vanilla Cupcakes

I was sort of feeling like not blogging today.

We’ve a Christmas movie on the Netflix cue.

Fleece slippers set upon my toes.

And no school tomorrow.

No! School!


But, I promised you vanilla cupcakes, didn’t I?

Yea, The finest.

And, shoot if I’m not going to give them to you.

Because, after all, you’ve been on the nice list this year.

Though you ought be warned.

Eating these cupcakes may make you feel a bit naughty.

(Two Sticks of Butter!)

(Two sticks!)

Oh, heck. Being nice is sooo overrated.

My Cheekiest Brown-Sugar Vanilla Cupcakes
Having created the perfect chocolate party cupcake, I figured it was high time to turn to vanilla. And, whoo-mami! This recipe of mine will quickly become one of your staples. A sweet and tasty cake which rises just round enough at the top to support a happy mound of buttery buttercream. Not to mention, it makes enough to feed a classroom full of Christmas revelers, or a neighborhood awaiting plates of your baked goodies. Feel free to double the recipe below, if you need even more cupcakes. The batter, being rather sturdy can hold up to doubling, tripling, and finger-licking.

2 sticks butter
2 c. brown sugar
4 eggs
2/3 c. milk
1 tsp. baking powder
A pinch of salt
3 c. flour
3 tsp. vanilla
Two drops each of maple, almond & lemon flavorings to add that extra kick of flavor (optional)

In a large bowl, cream together butter, brown sugar and eggs. Add remaining ingredients and beat just until batter is well mixed. (*If you are NOT a high altitude baker, be sure to add an additional 1/4 tsp. of baking powder*). Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the cupcakes have set. Remove from oven and cool. Makes 24 cupcakes

Frost with my Addictable Buttercream, which you can find HERE.

Dig In. Enjoy. Eat Merry.