Perfect Vanilla Cupcakes

Recently, I coordinated and designed a party at a friend's house. The night before the party, I was looking for a cupcake recipe that I could whip up quickly and easily. I thought I had just the right amount of ingredients, and I was in no position to go to the store. I was just too busy!

I had the butter softened and was ready to get started. I began creaming the butter and sugar when I realized I didn't have enough eggs! I ran over to my computer to look up an alternative recipe that required less eggs. I found one, but of course this recipe called for other ingredients I didn't have...just my luck! Being in a hurry, I threw together the ingredients I had, plus added some that weren't in either of the recipes I was using.

What happened was I made the perfect, dense, and flavorful vanilla cupcakes! I really had no faith they were going to turn out, but my friend's mother told me they were some of the best cupcakes she had ever had! Thanks to her (hi Sharon!), I must now share my recipe for the perfect vanilla cupcakes!

Makes 12 perfect vanilla cupcakes.

Cupcakes:

1 cup white sugar

1/2 cup (1 stick) butter, softened

2 eggs

1 tsp vanilla extract

1 1/3 cups all purpose flour

1/2 tsp salt

1 1/2 tbsp extra virgin olive oil

1 1/2 tbsp water

1 tsp baking powder

Preheat oven to 350 degrees.

1. Whisk together dry ingredients in a large bowl and set aside.

2. In an electric stand mixer with the paddle attachment, cream butter and sugar until fluffy.

3. Add eggs 1 at a time. Add in vanilla extract.

4. Pour dry ingredient mixture into the bowl of the standing mixer and incorporate slowly. Mix thoroughly.

5. Add olive oil. Mix in water.

6. Line a muffin tin with paper cupcake liners. Pour the batter into the liners until they are approximately 2/3 of the way full. The batter should be a little thick. Hit the tin on the counter to level out the batter.

7. Bake at 350 degrees for approximately 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Let cool completely before decorating.

Frosting:

1 cup ( 2 sticks) butter, softened

2 cups confectioner's sugar, plus more as needed

1 tsp vanilla extract

1 tsp water (or milk)

Food coloring of your choice

1. With the whisk attachment of an electric stand mixer, mix together softened butter and sugar. Add vanilla extract and food coloring. Add coconut water and mix thoroughly. If the frosting is not stiff enough, add more confectioner's sugar as needed.

2. Place frosting in a bowl and refrigerate for at least 30 minutes.

3. Using a piping bag, pipe frosting onto cooled cupcakes. Alternatively, use an offset spatula to frost cupcakes. Decorate with sprinkles.

And now you have the perfect vanilla cupcake recipe!

Cheers! -Lauren