Delightful Ombre Vanilla Cupcakes

Ready in: 1 hour 15 minutes · Serves: 12 · Technique: Baking · Storage: Airtight container at room temperature for up to 3 days.

Quick Answer

Create delightful Ombre Vanilla Cupcakes by baking airy vanilla cupcakes and topping them with a beautiful whipped vanilla buttercream for a stunning dessert.

Stepping into my cozy Brooklyn kitchen, the crisp autumn air filled with whispers of cinnamon and nutmeg invigorates my spirit. With Thanksgiving and the holiday season just around the corner, I find myself reminiscing about family gatherings centered around luscious desserts. One recipe that never fails to spark joy and delight is these Ombre Vanilla Cupcakes with Whipped Vanilla Buttercream.

These airy cupcakes, with their delicate layers of vanilla, will undoubtedly charm your guests at any festive table, making them perfect for Thanksgiving or Christmas. Let's dive into the process of creating these beauties, where the journey is as delightful as the destination.

A Cozy Holiday Treat

Why You'll Love This Recipe

• Delightful layers of vanilla flavor that will charm every guest.
• A perfect addition to your holiday gathering, making special memories.
• Soft, airy texture that melts in your mouth.
• Customizable decor to match any festive theme.
• Simple steps that make baking a fun family activity.

Ingredients

Gather the following ingredients to create these delicious Ombre Vanilla Cupcakes:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• ¾ cup whole milk

For the Buttercream:

• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• 2-4 tablespoons heavy cream

For Decorating:

• Pink food coloring (optional)

How to Make Ombre Vanilla Cupcakes (Step-by-Step)

Get ready to create beautiful Ombre Vanilla Cupcakes with this straightforward process!

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Feel the excitement building as you set the stage for these cupcakes!

Step 2: Whisk the Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until combined. The silky texture of the flour will play a crucial role in the cupcakes' lightness; set it aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the unsalted butter and granulated sugar together on medium speed until fluffy and pale, about 3-5 minutes. The aroma of sweet butter fills the air, and you'll see the mixture transform into a glossy delight.

Step 4: Incorporate Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Then stir in the pure vanilla extract. This step adds a signature warmth to the batter, creating a comforting ambiance in any kitchen.

Step 5: Balance the Mixtures

Gradually add the dry mixture to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined, taking care not to overmix-this key step ensures a tender cupcake.

Step 6: Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will rise and develop a lovely golden hue, filling your kitchen with sweet anticipation.

Step 7: Cool

Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Resist the urge to snack right away; it's worth waiting for the frosting!

Step 8: Make the Whipped Vanilla Buttercream

In a medium bowl, beat the unsalted butter until creamy and smooth. The color will lighten somewhat as you work through this step.

Step 9: Combine the Ingredients

Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated. Add the pure vanilla extract and 2 tablespoons of heavy cream. Beat on high until fluffy and light, about 3 minutes. You can adjust the consistency with more cream if needed.

Step 10: Make It Pretty

If you want that beautiful ombre effect, divide the buttercream into three bowls. Keep one white, tint the second with a few drops of pink food coloring, and the third with deeper pink.

Step 11: Frost the Cupcakes

Using a piping bag fitted with a star tip, start from the bottom of the cupcake and pipe the darkest shade first, blending into the lighter shades as you work upwards to create the ombre effect.

Common Mistakes to Avoid

• Overmixing: This can lead to dense cupcakes instead of light and fluffy ones.
• Not Cooling Completely: Frosting warm cupcakes can melt the icing, losing that beautiful structure.
• Skipping the Sift for Powdered Sugar: This ensures a smooth buttercream without lumps.

Tips and Tricks for Success

• If you want a warm spiced flavor for the fall, consider adding a hint of cinnamon or nutmeg to the batter.
• Make the cupcakes a day ahead of your event; they taste fantastic even after a day in the fridge!
• Get creative with your color scheme to match your holiday décor; these cupcakes are versatile!

Variations

• Substitute half of the all-purpose flour with almond flour for a nutty flavor.
• Replace the vanilla extract with almond extract for a different twist.
• Add chocolate chips or sprinkles to the batter for added fun and flavor.
• Swirl in some fruit puree for a fruity version.

How to Serve

• Display cupcakes on a tiered stand for an elegant presentation.
• Serve with a side of fresh berries for a refreshing contrast.
• Pair with a cup of hot chocolate or your favorite seasonal drink.
• Garnish with a dusting of powdered sugar for an extra touch of sweetness.

Make Ahead and Storage

• Make Ahead: Prepare the cupcakes a day ahead; they taste great even after being refrigerated.
• Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
• Reheating: If desired, gently warm cupcakes in the microwave for a few seconds before enjoying.
• Freezing: Freeze the cupcakes without frosting for up to 3 months. Frost just before serving.

Recipe Notes / What I Learned

What really stood out to me during this baking journey was how a simple cupcake could evoke such festive joy. It's not just about the flavors but also the memories we create while baking together, sharing them with friends and family, particularly as the holiday season approaches.

Yield and Serving Size

Yield: 12 cupcakes · Serving Size: 1 cupcake

Nutrition Snapshot

Estimated Nutrition Per Serving: ~200 calories · 2g protein · 30g carbs · 9g fat

Recipe by:

Elena SMITH

Delightful Ombre Vanilla Cupcakes

Create delightful Ombre Vanilla Cupcakes by baking airy vanilla cupcakes and topping them with a beautiful whipped vanilla buttercream for a stunning dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling Time 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

Group: Cupcake Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• ¾ cup whole milk

Group: Buttercream Ingredients

• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• 2-4 tablespoons heavy cream

Group: Decorating Ingredients

• Pink food coloring (optional)

Equipment

• Oven
• Muffin tin
• Mixing bowls
• Whisk
• Piping bag
• Star tip

Method

 

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
3. In a large mixing bowl, cream the unsalted butter and granulated sugar together on medium speed until fluffy and pale, about 3-5 minutes.
4. Add the eggs, one at a time, beating well after each addition. Then stir in the pure vanilla extract.
5. Gradually add the dry mixture to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
9. In a medium bowl, beat the unsalted butter until creamy and smooth.
10. Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated. Add the pure vanilla extract and 2 tablespoons of heavy cream.
11. If you want that beautiful ombre effect, divide the buttercream into three bowls. Keep one white, tint the second with a few drops of pink food coloring, and the third with deeper pink.
12. Using a piping bag fitted with a star tip, start from the bottom of the cupcake and pipe the darkest shade first, blending into the lighter shades as you work upwards.

Notes

To avoid dense cupcakes, be careful not to overmix the batter. Ensure cupcakes are completely cool before frosting.

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