Vanilla Poinsettia Cupcakes

As much as I love eccentric flavors, I love focusing more on the design elements of the cupcake itself so I make the cupcake flavors classic. These are just vanilla cupcakes with vanilla buttercream, but the poinsettia makes it so fun, right?!

Even though these are just vanilla, man were they delectable. The cake itself was so soft and moist and don’t even get me started on the buttercream! It’s a must try. Hope you enjoy!

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Vanilla Poinsettia Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

Vanilla Cupcake

1&1/2 cups cake flour

3/4 tsp baking powder

1/4 tsp baking soda

Pinch of salt

1/2 cup unsalted butter

1 cup caster sugar

2 eggs

1 tsp from whole vanilla bean or whole vanilla bean

1/2 cup Greek yogurt

1/2 cup whole milk

American Buttercream

1.5 cups of unsalted butter room temp

6 cups confectioners sugar sifted

1 tsp vanilla extract

1/3 cup milk

Pinch of salt

Directions

1. Preheat oven to 350. Sift all your dry ingredients together, whisk, and set aside.

2. In a small sauce pan, add your milk, bring to a boil, and remove from the heat. Add in the vanilla bean steep for 7-8 minutes. Cool completely.

3. In a medium bowl, add butter and cream for 4 minutes. Add in sugar and whisk till combined. Then, add in eggs and yogurt. Whisk till combined.

4. Add the dry to the wet in batches alternating with vanilla milk. Mix till combined and bake for 15-18 minutes.

5. For the buttercream, cream butter for 4 minutes till fluffy then add in sifted confectioners sugar in 2 batches. Once incorporates, add milk, mix. Add vanilla extract and pinch of salt. Decorate once cooled.