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Cupcakes: Crumbs Bakery Vanilla Cupcakes

Source of Recipe


Adapted from Crumbs Bakery (New York, NY)



List of Ingredients



• 3 sticks unsalted butter, room temperature
  
• 2 ½ cups granulated sugar
  
• 5 eggs
  
• 1 ½ tsp vanilla extract
  
• 1 ½ tsp almond extract
  
• 3 cups all-purpose flour
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp kosher salt
  
• 1 cup buttermilk
  
• .
  
• -- Frosting --
  
• 1 pound cream cheese
  
• 1 pound unsalted butter
  
• 1 (16-ounce) box confectioners' sugar
  
• 1 tsp vanilla extract
  
• .
  
• Rainbow sprinkles
  






Instructions



1. Preheat the oven to 325° F. Line a 12-cup muffin tin with paper liners.
   
   
2. In a mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Then add the eggs, mixing well after each addition, followed by the vanilla and almond extracts.
   
   
3. Sift together the flour, baking powder, and baking soda into a small bowl. Then, with the mixer on low speed, add the flour mixture to the butter mixture, alternating with the buttermilk and ending with the flour.
   
   
4. Fill each cup three-quarters full with batter. Bake for about 20 to 25 minutes, or until the center of the cupcakes spring back when touched. Cool completely before frosting.
   
   
5. To make the frosting, cream together the butter and cream cheese until totally smooth. Then add the sugar and vanilla extract and beat until smooth. Frost each cupcake, then place the sprinkles on a plate and roll the sides of the cupcake in them.
   
   Makes one dozen cupcakes.