in Bonz' Kitchen Escapade

Doughnut-Inspired Cupcakes


This is my first vanilla cupcake recipe and honestly, it needs more tweaking because this one needs moisture.  It feel too dense for my liking. It still tasted good, just having issues with the cupcake texture.  But if you want to grab this vanilla cupcake recipe feel free to do so.

I baked this recipe last night and the decoration I thought of it comes from a doughnut inspiration. That’s why I also call it, my doughnut-inspired cupcake. ^_^

This cupcake is made up of vanilla base frosted with vanilla buttercream, drizzled with chocolate ganache and a bit of sprinkles here and there

vanilla cupcake v1-2

Here’s the recipe.

Doughnut-Inspired Cupcakes

Doughnut-Inspired Cupcakes


    For Vanilla Cupcakes:
  • 1 1/2 cup all-pupose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup butter
  • 3/4 cup sugar
  • 3 whole eggs, room temp.
  • 1/4 cup + 2 tbsp milk
  • 1 1/2 tsp vanilla extract
    For Vanilla Buttercream Frosting:
  • 1/2 cup butter, room temp.
  • 2-3 cup confectioner's sugar
  • 1/8 cup whipping cream or milk
  • 1 tsp vanilla extract
  • pinch of salt, to moderate sweetness
    For Chocolate Ganache: See here.
  • Colorful sprinkles.


    For cupcakes:
  1. Pre-heat oven to 350F. Line 12-hole muffin pan with cupcake liners.
  2. In a bowl, mix together flour, baking powder & salt. Set aside.
  3. Using paddle attachment on a mixer, beat the butter until creamy. Add the sugar & cream with the butter for 7 mins. Scrape the bowl if necessary.
  4. Add eggs, one at a time, beating well after each addition. Turn the mixer speed to low and alternately add the flour mixture and milk, starting and ending with flour. Mix until combined. Add vanilla extract. Mix.
  6. Divide batter into the prepared pan, only 2/3 full. Bake until 12-15 minutes or use the toothpick test. Cool for 5-10 minutes.
    For frosting:
  1. Beat butter on medium speed until creamy - 2 minutes. Add sugar, cream or milk, & vanilla extract with mixer running low. Increase to high speed and beat for 3 full minutes.
  2. Add more sugar if frosting is too thin, or more cream/milk if too thick.
  3. Add pinch of salt to moderate sweetness.
    For Chocolate Ganache: Click here.
  1. Pipe your buttercream frosting using any tip you like, I used small open tip, on your cooled vanilla cupcakes.
  2. Drizzle with chocolate ganache, and sprinkle decoration as you desired.
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Mommy Bonz