Baby Shower Cupcakes

My friend Kristin is having her first baby this spring and our good friend Carrie had a really lovely shower for her. Kristin is a reader and really wanted me to make her cupcakes after the Snickerdoodle cupcake post so I happily obliged. These might look fancy but they really were not hard to do. (Check out the gorgeous cookies here for inspiration, i am baker puts me to shame) I did it over the course of a few days. Icing the cookie was definitely the hardest part and only because I am impatient. If I really took my time I probably could have had very clean lines and made them really super cute. But patient I am not.

I have been having an internal debate for some time about the cake part of cupcakes. My mom owned a catering business for years and had always said that she cannot bake a better cake than Betty Crocker can. For a long time I agreed with this statement. Isn’t the cake part really just a frosting delivery system? But now, I see that I can bake a cake that is better than Betty’s. I found this in the Martha Stewart Cupcake book and it is really good, not to mention easy. I really like easy.

I made the cookie dough one afternoon while the kids were napping. I let the dough chill and baked off the cookies that evening. I rolled them out fairly thick and just gently laid the dough on top of a regular size lollipop stick and pressed gently. The next night, I decorated the cookies. I did cheat and used an instant royal icing mix that I got at a baking supply store, but you could easily make your own icing. I kept them in an airtight container. The following day I made the cupcakes again during naptime and iced them later that day. I kept them in the fridge until I was ready to take them to the shower the next day. I put the cookie pop in the cupcake right before they were to be served. I was a little worried about stability, but it was not a concern. They did not even budge.

Yellow Buttermilk Cupcakes

*adapted from Martha*

3 cups cake flour (not self-rising)
1 1/2 cups flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 cup plus 2 Tablespoons unsalted butter at room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks at room temperature
2 cups buttermilk at room temperature
2 teaspoons vanilla

Preheat the oven to 350 degrees and line 2 muffin tins with liners. Whisk together the dry ingredients in a bowl and set aside.


Cream the butter and sugar together until light and fluffy. I let it cream together for about 5 minutes. Add the eggs and yolks one at a time until well incorporated. Scrap down the sides of the bowl and continue to beat.


Reduce the speed to low and add the flour mixture in three batches alternating with the buttermilk. Combine well after each addition. Add the vanilla.

Divide the batter into the liners. I use a large ice cream scooper for this to keep the size the same.

Bake the cupcakes for about 20 minutes. Rotate the pans once during cooking. They are done when a toothpick comes out clean. Let cool in pans for 10 minutes, then let the cupcakes cool out on a rack until completely cool.

Make the frosting.

Vanilla Bean Buttercream

2 sticks room temperature butter
6-7 cups confectioners sugar
6-8 Tablespoons heavy cream
1 vanilla bean
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
food coloring (optional)

Cream together the butter and 6 cups of the sugar. Add 6 Tablespoons of heavy cream and beat until very light and fluffy. Add more sugar or cream to get the consistency that you want. I knew that I wanted to a looser frosting since I was going to pipe it so I used closer to 8-10 Tablespoons of cream. Scrape the seeds from the vanilla bean and add to the frosting. Add the vanilla extract and almond extract. Add food coloring to get your desired color. I used a gel color for this and a little bit goes a very long way, so start slowly.

*I used Cake Craft gel color in turquoise, golden yellow, and flesh tone for the cookie icing*

*I used Cake Craft gel color in turquoise for the cupcake frosting and a 6 point round tip*

These were a hit at the shower for being cute and being delicious. Make some and share them with your friends.

baby shower cupcakes

Baby Shower Cupcakes

Yield: 24 cupcakes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Baby Shower Cupcakes - vanilla cupcakes with vanilla buttercream and a baby bottle sugar cookie.

Ingredients

Yellow Buttermilk Cupcakes

  • 3 cups cake flour (not self-rising)
  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 cup plus 2 Tablespoons unsalted butter at room temperature
  • 2 1/4 cups sugar
  • 5 large whole eggs plus 3 egg yolks at room temperature
  • 2 cups buttermilk at room temperature
  • 2 teaspoons vanilla

Vanilla Buttercream

  • 2 sticks room temperature butter
  • 6-7 cups confectioners sugar
  • 6-8 Tablespoons heavy cream
  • 1 vanilla bean
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • food coloring (optional)

Instructions

  1. Preheat the oven to 350 degrees and line 2 muffin tins with liners. Whisk together the dry ingredients in a bowl and set aside.
  2. Cream the butter and sugar together until light and fluffy. I let it cream together for about 5 minutes. Add the eggs and yolks one at a time until well incorporated. Scrap down the sides of the bowl and continue to beat.
  3. Reduce the speed to low and add the flour mixture in three batches alternating with the buttermilk. Combine well after each addition. Add the vanilla.
  4. Divide the batter into the liners. I use a large ice cream scooper for this to keep the size the same.
  5. Bake the cupcakes for about 20 minutes. Rotate the pans once during cooking. They are done when a toothpick comes out clean. Let cool in pans for 10 minutes, then let the cupcakes cool out on a rack until completely cool.
  6. Cream together the butter and 6 cups of the sugar. Add 6 Tablespoons of heavy cream and beat until very light and fluffy. Add more sugar or cream to get the consistency that you want. I knew that I wanted to a looser frosting since I was going to pipe it so I used closer to 8-10 Tablespoons of cream. Scrape the seeds from the vanilla bean and add to the frosting. Add the vanilla extract and almond extract. Add food coloring to get your desired color. I used a gel color for this and a little bit goes a very long way, so start slowly.
  7. I used Cake Craft gel color in turquoise, golden yellow, and flesh tone for the cookie icing
  8. I used Cake Craft gel color in turquoise for the cupcake frosting and a 6 point round tip
Nutrition Information:
Yield: 24
Amount Per Serving: Calories: 0Total Fat: 0g
Bree-September-2020-50

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 16 Comments

  1. Carrie

    These were as delicious as they look! Thanks again for making them!

  2. Memoria

    These cupcakes are beautiful. I can be a bit impatient when baking, too. I don’t think I could ever take on such an endeavor as you have, though, especially if I had children!! You did a great job!!

  3. beth aka confusedhomemaker

    Now I want cupcakes, LOL 🙂 These look great, I agree that making cupcakes, cakes or brownies from scratch is SO much easier & SO much better than anyone can imagine.

  4. Tim Sites

    You’re not patient? You were very patient with my house renovation indecisions….

  5. Amanda

    You are so sweet! Thanks for the shout out. NOW! I must try this recipe AND the frosting recipe.. they both look divine!! I am going to have to bookmark this page! Thank you! And your cupcakes and cookies are WONDERFUL!!

    Blessings-
    Amanda

  6. Tracy

    When reading the recipe, I see that wrote 3 1/2 cups cake flour and then 1 1/2 cups flour. For the 1 1/2, do you use cake flour again or regular self rising or all purpose flour?

    1. bakedbree

      regular all purpose flour.

  7. Brittany

    HI. Holy wow. I just found your site and it’s my new favorite. Thank you for making my life happy today!

    1. bakedbree

      Thank YOU for making MY life happy today.

  8. Lonny Greve

    How can I subscribe to your website’s posts

    1. bakedbree

      there is a orange button in the upper right hand corner and a little bit beneath that. Thanks for subscribing!

  9. Jett

    haha nice looks so cute of course :)_

    1. bakedbree

      thanks Jett.

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