I hope everyone had a great Easter whether you celebrate it or not. We don’t celebrate, but the FRG held an Easter potluck on Friday for the families and I brought 4 dozen cupcakes. 2 dozen was Vanilla Bean Confetti Cupcakes with Vanilla Cream Cheese Frosting, some decorated with sprinkles. And the other 2 dozen was just a white cake mix and I layered it with Easter colors with pre-made Fluffy White frosting decorated with pastel candy corn and speckled m&m’s.
The cupcakes at the potluck were not a hit mainly because just about everyone that came after me brought cupcakes! The next day my friend invited me to an Easter dinner and the cupcakes were a huge hit with the kids! The confetti cupcakes went very well with the adults. Then again, I did bring S’more Cookies
Vanilla Bean Cupcake with Vanilla Bean Frosting
For the cupcakes:
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 stick unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla bean paste (you can use vanilla extract)
1 cup milk
Sprinkles (optional for the Confetti)
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3 cups confectioners’ sugar
2-3 tbsp. heavy cream
Preheat the oven to 350˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla bean paste. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.