Vanilla Cupcakes ~ Baby Cakes

Today I decided to make cupcakes for a very special person who is on the way. Our little 'Babycake' or 'Cupcake' is due to arrive in the middle of September and I will be a grandmother for the very first time! Congratulations to our daughter and son-in-law! We love you!





What are little babies made of, made of?
What are little babies made of?
Diapers and crumbs and sucking their thumbs;
That's what little babies are made of.

What are little boys made of, made of?
What are little boys made of?
Snips and snails and puppy-dog tails;
That's what little boys are made of.

What are little girls made of, made of?
What are little girls made of?
Sugar and spice and everything nice;
That's what little girls are made of.

~Traditional Nursery Rhyme

Will it be a girl...


-or a boy?


It doesn't really matter - happy and healthy is all that's important ;) Update:  I was a Boy :)

By the way, these cupcakes were very tasty and I will certainly make them again. I loved the addition of the lemon zest.

Vanilla Cupcakes
Printable Recipe
from Joy of Baking

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.

Buttercream Frosting

If you want a thick frosting, it might be wise to double this recipe.

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream

Assorted food colors (if desired)

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.

Did you know that the name "cupcake" was used differently back in the 1800s. Then the name "cup cake" simply referred to a cake where the ingredients were 'measured' not 'weighed'. It seems that before the 1880s ingredients for cake baking were actually weighed so when recipes started to be given in 'cup' measurements, the cake recipes were named 'cup cakes' to reflect this difference. Greg Patent also tells us in his book 'Baking in America' that a woman named Mrs. Rorer (in 1902) was the first to actually print a recipe for the cupcakes (with frosting) we all enjoy today.

Click to see a Baby Cake being made on You Tube