Sweet Cuppin' Cakes!

The cupcakes I made. Messy but dee-licious.

The cupcakes seemed to be a hit amongst the general populace at work and home today and last night (respectively), and I promised one of my coworkers I'd post a recipe.

One of the cool things about the new cupcake cookbook I bought (Cupcakes from the Primrose Bakery) is the way it's organized. Yes, the photos are colorful and adorable, the narratives are well-written, the tips are useful, and the recipes are clear and concise. But it's the organization that gets my Type-A side.

The first section of the book gives recipes for "basic cupcakes." The second section gives recipes for "basic frostings." You can mix and match to your heart's delight. (And then, if you wish, move onto the "Festive and Seasonal" cupcakes and cupcakes for "Special Occasions." And "Beyond Cupcakes." Ooo.) So, I mixed and matched, and came up with vanilla cupcakes with lemon buttercream frosting. Recipes from the Primrose Bakery after the jump.

If you like this recipe and like making cupcakes, I can't stress enough...buy this book. If nothing else, it's great food pr0n, and will look absolutely adorable on your cookbook shelf or coffee table. And, best case scenario, you make really good cupcakes.

Note: The book suggests not refrigerating the cupcakes or the frosting. They should be stored in an airtight container at room temperature. If they last long enough. :)

Vanilla Cupcakes (makes 12 regular or 36 mini cupcakes)
8 tablespoons unsalted butter, at room temperature
1 cup + 2 tablespoons sugar
2 large eggs
1 cup self-rising flour
3/4 cup + 1 tablespoon AP flour
1/2 cup 2% reduced-fat milk, at room temperature
1 teaspoon pure vanilla extract

How lemon cupcakes are supposed to look. Photo from Primrose Bakery.

• Preheat the oven to 350F and line a muffin pan with cupcake liners
• In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
• Sift the two flours together into a separate bowl. Mix the milk and vanilla together.
• Add 1/3 of the flours to the creamed mixture and beat well. Pour in 1/3 of the milk and beat again. Repeat these steps until all the flour and milk have been added.
• Carefully spoon the mixture into the cups, filling them about 2/3 full. Bake in the oven for 20-25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes--it should come out clean.
• Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, frost the cupcakes.

Lemon Buttercream Frosting (Makes enough to frost 15-20 regular cupcakes or 1 "two layer" cake. Or enough for 12 cupcakes plus plenty to spread on toast for breakfast. I have no shame.)
8 tablespoons unsalted butter, at room temperature
2-3 tablespoons freshly squeezed lemon juice
Grated zest of 1-2 unwaxed lemons (2 teaspoons)
4 1/4 cups confectioner's sugar, sifted

• In a large mixing bowl beat the butter, 2 tablespoons lemon juice, lemon zest, and half the confectioner's sugar until smooth--this can take several minutes with an electric hand mixer. Gradually add the remainder of the confectioner's sugar and beat again until smooth and creamy. If needed, thin with additional lemon juice.