Vanilla Cupcakes

10 years ago, a naughty and very talky little man came into mine and my family's lives and made our life joyful and completed our family. In all odds and my physical challenges, my angel, my backbone and precious daughter brought sunshine into mine and my husband's lives and after 9 years, my cutie little son was born and from that day on, our life has been changed! Today is his 10th birthday. My son is so big now! :( 

He is naughty, isn't he?! Full of joy!

And then there is my daughter who is so shy they are complete opposites!

My son wanted me to make vanilla cupcakes for his birthday, so he can share them with his classmates and teachers.

So, here you go - best recipe ever for vanilla cupcakes! They are moist, soft and ridiculously delicious!

Ingredients ( makes 14 cupcakes):


1 ¼ cup all-purpose flour
1 ¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/2 teaspoon vanilla extract
¾ cup sugar
2 large eggs at room temperature
½ cup buttermilk
½ cup vegetable oil

Directions:

1. Preheat the oven to 350°F . 
2. Line a cupcake pan with cupcake liners. (I used Wilton's cupcake liners which has an aluminium foil liner inside that keeps the outer color of cupcake liners unfaded) 
3. In a medium bowl, whisk all dry ingredients except sugar (all purpose flour , baking powder,baking soda  and salt)
4. In the bowl of an stand mixer, whisk  eggs on medium speed for 20 seconds.
5. Add  sugar and continue to beat on medium speed for 25-30 seconds until mixture gets incorporated together.
6. Add  oil and vanilla, continue to beat on medium speed for another 30 seconds.
7. Slowly add buttermilk and lower the speed  of the mixer. Beat mixture for another 30 seconds.
8. Add 1/3 of the flour mixture and continue beat at low speed , if required, stop the mixer and scrap down sides and stat mixing again.
9. Add the rest of the flour mixer and beat until mixture is well incorporated.
10. Fill cupcake liner 3/4 full with batter. 
11. Bake for 12 -15 minutes at 350°F. or until a toothpick comes out clear when inserted into the middle of the cupcake.
12. Let them cool in the pan for 5-6 minutes, then place them on a wire rack.
13. Cool down at room temperature completely and then decorate with your favourite frosting or icing (I made cream cheese icing)

Cream cheese icing (approximately for 24 cupcakes):

1 pack Philadelphia cream cheese @ room temperature 
2 1/2 cup icing sugar
1 teaspoon pure vanilla extract
1 teaspoon milk

Directions:

1. Whisk cream cheese at medium speed with the use of a hand blender or stand mixer until it gets soft for 10-15 seconds.
2. Add icing sugar, vanilla and milk and whisk for another 10-12 seconds until it is well mixed.
3. Keep in the refrigerator for 30 minutes and then use it.

Step - by - step procedure of cupcakes:

I was busy with other chores, so my lovely daughter did this cute, neat and beautiful icing decorations! She loves to do it!