Sorry, I said that, if someone called me “cupcake” I’d probably roll my eyes so hard I’d fall over, BUT if someone gave me a cupcake I might hug ’em. Maybe, I’m not a huge “hugger”, but I’d be thankful. #blessed. Wow, this is really getting away from me, so let’s talk about these pink frosted babes instead. Okay!
I made these cupcakes for my long past birthday (I turned 32 almost 2 weeks ago!) and then got all weird and decided I wanted to make exactly one dozen, perfect vanilla cupcakes with chocolate chips in them and behold, 8 variations later, these are the results! These guys were directly inspired by the Big Top cupcake my favorite cupcake shop in Portland, Saint Cupcake. I ended up adding a smidge of almond to the vanilla batter and it really gives these tiny cakes a little extra interest. The cupcakes themselves manage to be finely crumbed, sturdy enough that they don’t fall apart when you tear away the paper, yet still fluffy. Basically, my cupcake dream. The frosting is an ultra silky, whipped cream cheese that I’ve tinted the palest pink because pale pink frosting makes my heart sing and these were my Bday cupcakes after all, despite them showing up very late to the party. Bonus, this recipe makes exactly 1 dozen, which also makes my nerd heart sing because I cannot stand it when you have to bust out an extra pan for 2 or 3 additional cupcakes #controlfreak.
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup softened unsalted butter
- ¾ cup granulated sugar
- ⅓ cup buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup mini chocolate chips
- Cream Cheese Frosting:
- 8 ounces softened cream cheese
- 4 tablespoons softened butter
- pinch of salt
- 1¼ cups confectioners sugar
- pink gel food coloring (optional)
- rainbow sprinkles and edible stars (optional)
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a medium bowl whisk the flour, baking powder, and salt. Set to the side.
- In a large mixing bowl beat the butter for about 30 seconds, until creamy and smooth. Gradually beat in the sugar. Once all the sugar is in the bowl, beat the butter and sugar together for 2 minutes until it begins to become pale and fluffy. Beat in the eggs, one at a time, scraping the bowl and mixing well after each addition. Beat in the extracts. Next, beat in ⅓ of the flour mixture followed by half of the buttermilk and repeat, ending with the flour mixture until everything is just incorporated. Fold in the mini chocolate chips. Divide the batter between the paper-lined cups, filling each about ¾ full. Bake on the center rack of the oven for 20 to 23 minutes or until the tops spring back to the touch and a toothpick inserted into the center of the cupcakes comes out clean. Cool on a rack for about 10 minutes before turning out to cool completely.
- For the frosting:
- In a large mixing bowl beat the cream cheese, butter, and salt together for 2 minutes until very creamy. Add half of the powdered sugar and beat for 2 minutes. Add the remaining confectioners sugar and beat an additional 2 minutes until the frosting is creamy, fluffy, and pale. Beat in about 1 drop of pink gel food coloring until it is completely combined. Frost the (completely cooled) cupcakes as shown by using a large closed star piping tip fitted into a piping bag, or just spread the frosting on the cupcakes with a small off-set spatula or butter knife. Decorate with whatever sprinkles you like.