I was given the opportunity to “Bake the Internet” and come up with a recipe to celebrate the release of Ralph Breaks the Internet, on digital now and coming to 4K Ultra HD and Blu-Ray/DVD February 26th.
I baked my very moist Vanilla Cupcakes with Cream Cheese Frosting. They are made from scratch and super easy!
There is a fun surprise when you BREAK into these cupcakes, they are filled with sprinkles and because I love sprinkles so much, I topped the cupcakes with a colorful mix of sprinkles.
A few years ago I ran a cupcake business from my home, and had a go-to vanilla cupcake recipe I created. Vanilla cupcakes are my favorite so it was important to me to get the recipe just right. I’ve since retired from the cupcake biz, but still use my vanilla cupcake recipe from time to time. Now I want to share it with you, along with the assistance of my little baker, Hayden, and a fun delivery from Walt Disney Studios to help in the kitchen.
What a fun mail day! An chef’s hat, apron, rolling pin, wooden spoon, measuring spoons, measuring cups, oven mitt, and Ralph Breaks the Internet on Blu-Ray + DVD.
When it comes to my vanilla cupcakes, I like to keep the ingredients basic, so that I typically always have the needed ingredients on hand. This recipe makes about one dozen cupcakes. They are moist and packed full of vanilla flavor!
The ingredients line-up: all-purpose flour, baking powder, baking soda, kosher salt, 2 large eggs, sugar, butter, vanilla extract, sour cream, and milk.
Pre-heat oven to 350 degrees F. Line muffins pan with paper liners.
In a seperate bowl, stir or whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt.
For the wet ingredients, I use a stand mixer, but a bowl and electric hand mixer work just as well.
In a stand mixer using the paddle attachment, place 1/2 cup (1 stick) of unsalted butter, at room temperature and 1 cup sugar. Start the mixer at low for about 30 seconds, then mix at medium speed for 2-3 minutes until it is mixed well and has a somewhat whipped texture.
Perfect consistency with the butter-sugar mixture. Scrape the sides of the bowl with a rubber spatula before moving on.
Next add one egg at a time to the butter-sugar mixture, mix the egg for 1 minute before adding the second egg, mix the 2nd egg also for 1 minute.
Add 1 tablespoon vanilla extract, 1/2 cup of sour cream and 2 tablespoons of milk and beat until incorporated.
Slowly incorporate the dry ingredients and mix until blended. This step is quick, maybe 1 minute. You just want to make sure the dry ingredients are combined, but it is very important to not over mix the batter or you will end up with dry cupcakes. Be sure to scrape the sides and bottom of the bowl to make sure everything gets mixed in.
Time to fill the muffin tin. I prefer using an ice cream scoop to divide the batter. It makes the process more efficient and less messy than using a spoon. Fill each muffin cup 3/4 full.
Place the muffin pan in the middle of your oven. Bake for 16-20 minutes, depending on your oven. To check if your cupcakes are fully baked, insert a toothpick, if it comes out clean the cupcakes are done.
Using a potholder, grab the cupcakes from the oven once done, place on a wire rack. Let them cool for 10 minutes in the muffin pan, then place the cupcakes on the wire rack and let them completely cool before frosting.
While the cupcakes cool, you can get started on the cream cheese frosting.
What you’ll need for the frosting, 1 cup cream cheese, 1/2 cup unsalted butter, 1/2 tablespoon vanilla extract and/or vanilla bean paste, 1 pound (4 cups) of powdered sugar sifted.
Add the cream cheese, butter, and vanilla extract to a stand mixer. With the whisk attachment, mix at medium speed until it is fully incorporated.
Next add the powdered sugar one cup at a time at the lowest setting. You can cover your mixer with a towel to keep the sugar from flying. Once all of the sugar is in the bowl and incorporated into the cream cheese-butter mixture, mix at medium speed for 1-2 minutes. You don’t want to over whip the frosting, when it comes to cream cheese. It will release too much water and you will be left with soupy frosting.
Cover the bowl of frosting and leave it on the counter to prevent it from drying out, then move onto the next step. Now for some sprinkle fun!
Using a knife or apple corer remove the center of the cupcakes. You won’t use the discarded centers, so feel free to nibble away.
You can fill the cupcakes with any kind of sprinkles you like. I like to mix different sprinkles together with anything I have on hand.
Using a spoon fill each center with about 1 tablespoon of sprinkles until they reach the top of the cupcake.
Once the cupcakes are filled with sprinkles, using a pastry bag or ziploc bag, and an icing tip fill the bag with the frosting. Pipe the frosting onto the cupcakes. I swirled the frosting on, then used an offset spatula or butter knife to give it a fun little decorative swoop.
After the frosting is applied, add sprinkles to the top of the cupcake, before the frosting sets.
Once you take a bite out of the cupcakes you will get an explosion of sprinkles. It is a little like breaking into a piñata. FUN!!
These vanilla cupcakes are adult & kid approved. They would be perfect for a Ralph Breaks the Internet viewing party at home. Hayden and I watched Ralph Breaks the Internet while we were in the kitchen baking for a little inspiration.
The cupcakes can be stored in a sealed container at room temperature for up to 5 days.
Moist Vanilla Cupcakes with Cream Cheese Frosting
Created by: Kristen Mattern
Makes 12 cupcakes
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Kosher Salt
- 2 Large Eggs, room temperature
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, room temperature
- 1 tablespoon Vanilla Extract
- 1/2 cup Sour Cream, room temperature
- 2 tbsp Milk
- Line a muffin tin with cupcake liners. Preheat oven to 350 degrees.
- In a seperate bowl, stir or whisk together all-purpose flour, baking powder, baking soda, and kosher salt.
- In a stand mixer using the paddle attachment, place the butter and sugar in the bowl. Start the mixer at low for about 30 seconds, then mix at medium speed for 2-3 minutes until it is mixed well and has a somewhat whipped texture. Once mixed, scrape the sides of the bowl with a rubber spatula.
- Add one egg to the butter-sugar mixture, mix for 1 minute. Add the second egg, mix for an additional 1 minute.
- Add vanilla extract, sour cream, and milk and beat until combined.
- Slowly add in flour, baking powder, baking soda, and salt, and mix until just combined. Be sure to scrape the sides and bottom of the bowl to make sure everything gets mixed in.
- Fill each cupcake liner three-quarters full. Bake at 350 for 16 to 20 minutes, until a toothpick inserted into the center comes out clean.
- Remove cupcakes from pan and transfer to a wire rack. Cool in muffin pan for 10 minutes. Remove cupcakes from pan and let cool completely on the wire rack before frosting.
- 1 cup Cream Cheese
- 1/2 cup Unsalted Butter, slightly chilled
- 1/2 tablespoon Vanilla Extract and/or Vanilla Bean Paste
- 1 pound (4 cups) of Powdered Sugar, sifted
- Add the cream cheese, butter, and vanilla extract to a stand mixer. With the whisk attachment, mix at medium speed until it is fully incorporated.
- Add the powdered sugar one cup at a time at the lowest setting. Once all of the sugar is incorporated into the cream cheese-butter mixture, mix at medium speed for 1-2 minutes. Do not over mix!