Pioneer Woman Basic Vanilla Cupcakes With Vanilla Cream Cheese Icing

Pioneer woman basic vanilla cupcakes with vanilla cream cheese icing is an easy dessert made with shortening, cake flour and buttermilk, ready in 40 minutes. That makes it a solid pick for birthday parties, potluck tables or weeknight treats, since the batter and icing both come together quickly.

The key step is alternating the flour and buttermilk into the shortening slowly. Skip that and the gluten overdevelops, so the crumb turns tough.

Ree uses vegetable shortening instead of butter in the batter, which creates a lighter crumb that holds up for days without going dry. Pairing it with cream cheese icing adds a subtle tang that balances all that vanilla sweetness, so each bite tastes rich without being one-note.

Pioneer Woman Basic Vanilla Cupcakes With Vanilla Cream Cheese Icing

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

420

kcal

Tender cupcakes baked with shortening and cake flour, then topped with thick, tangy cream cheese frosting you can spread or swirl.

Ingredients

• For the Cupcakes:

• 1 c. Vegetable Shortening
  

• 1 3/4 c. Sugar
  

• 2 1/2 c. Cake Flour
  

• 1 1/4 tsp. Salt
  

• 2 whole Large Eggs
  

• 1 c. Buttermilk
  

• 2 1/2 tsp. Vanilla Extract (or The Caviar From 1 Vanilla Bean)
  

• 1 tsp. Baking Soda
  

• 1 1/2 tsp. Vinegar

• For the Icing:

• 1 stick Butter, Softened
  

• 1 package (8 Ounce) Cream Cheese, Softened
  

• 4 c. Sifted Powdered Sugar (more If Needed)
  

• 1/4 tsp. Salt
  

• 3 tsp. Vanilla Extract (or The Caviar From 1 Vanilla Bean)

Directions

• Preheat and prep: Preheat the oven to 350 degrees, then line 18 muffin cups with cupcake liner papers so they're ready when the batter is done.
• Cream the base: Beat the shortening and sugar together until fluffy, since this creates air pockets that keep the cupcakes light.
• Sift the dry ingredients: Sift the cake flour and salt into a separate bowl, then set it aside.
• Mix the wet ingredients: Stir the eggs, buttermilk, vanilla, baking soda, and vinegar together in another bowl until combined.
• Build the batter: Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture, mixing gently after each addition until everything is just combined.
• Bake the cupcakes: Pour the batter into the lined cups, then bake for 17 to 20 minutes or until a toothpick in the center comes out clean.
• Cool completely: Remove the cupcakes from the oven, then take them out of the pan and let them cool completely before frosting.
• Make the icing: Beat the softened butter and cream cheese together, then add the powdered sugar, salt, and vanilla and mix until smooth.
• Frost and serve: Spread or swirl the icing onto the cooled cupcakes, then top with sugar sprinkles, berries, candied ginger, or any decoration you like.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), KitchenAid 5-speed hand mixer, Cuisinart fine mesh strainer set, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of cake flour?

You can, but the texture will be slightly denser because all-purpose flour has more protein. To get close to the original, sift 2 1/4 cups all-purpose flour with 1/4 cup cornstarch as a swap.

How long do these cupcakes stay fresh?

Frosted cupcakes keep well in an airtight container in the fridge for up to 4 days, since the cream cheese icing needs to stay cold. Just pull them out about 15 minutes before serving so the frosting softens up again.

Can I make the frosting ahead of time?

The frosting can be made up to 2 days ahead and stored in the fridge, then brought to room temperature and re-whipped before using. Use the batter right away, though, because the baking soda and vinegar react fast and you lose lift the longer you wait.

Do I need a stand mixer for this recipe?

A hand mixer works just as well for both the batter and the frosting, so don't worry if you don't have a stand mixer. You could even mix by hand with a wooden spoon, though it takes longer to cream the shortening and sugar to the right texture.

Why did my cupcakes turn out dry or dense?

Overbaking is the most common cause, so start checking at 17 minutes and pull them as soon as a toothpick comes out clean. Overmixing the batter after adding the flour is another culprit, because it develops too much gluten and makes the crumb tough instead of tender.