This has been quite the week, y’all. If you follow me on Instagram, then you know that Brian and I spent last weekend in Las Vegas. I feel like it has taken me all week to recuperate …. and I’m still trying to shake it off.

A coffee and cupcake party sounded like the perfect thing to close the week and hopefully, get me back into the groove. Plus, when you discover there’s such a thing as Vanilla Cupcake Flavored Coffee, that in and of itself kinda calls for a celebration! Amiright?! I mean, it’s cupcake flavored coffee! That’s pretty much the best two things wrapped up into one awesome thing!

Plus, it gave me a reason to make tons and tons of cupcakes – which I will admit, it makes me happy and feel less funky! We don’t get to enjoy them very often, so they are a real treat when we do have them! Knowing that I can get my cupcake and coffee fix in one shot with Dunkin’ Donuts Vanilla Cupcake Flavored Coffee makes me pretty happy, too!

For the cupcakes:

  • 1½ cups self-rising flour
  • 1¼ cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

For the frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners’ sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • Sprinkles

For the cupcakes;

  1. Preheat oven to 350°F. Line 24 muffin cups with cupcake papers. Set aside.
  2. In a small bowl, combine the flours. Set aside.
  3. In a large bowl, cream the butter with an electric mixer until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
  4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  5. Divide the batter between the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  6. Cool the cupcakes in the pans for 15 minutes before transferring to a wire rack to cool completely.

For the frosting;

  1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. Beat with an electric mixer on medium speed until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
  2. Frost each cupcake and top with sprinkles, if desired

* Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.

Please Read The Original Full Recipe in Source (Thank You):

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