Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Billy's Vanilla, Vanilla Cupcakes 3.6 (888) 131 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Yield: 30 cupcakes A double-dose of vanilla extract—in the cake and in the buttercream frosting —gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right amount of sweetness (and more than irresistible). Ingredients 1 ¾ cups cake flour, not self-rising 1 ¼ cups unbleached all-purpose flour 2 cups sugar 1 tablespoon baking powder ¾ teaspoon salt 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes 4 large eggs 1 cup whole milk 1 teaspoon pure vanilla extract Basic Vanilla Buttercream Colored Sprinkles, for decorating, optional Alternate frosting: Billy's Chocolate Buttercream Frosting Directions Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature. Rate it Print