food and family in salt lake city


Spring takes the lead with Citrus Vanilla Cupcakes.

Here in Utah, in April, a war begins each year. It is a war between the seasons of Winter and Spring. Each day only one will win.

If you would have looked outside my window today you might have thought Winter was a fierce contender in this war.

I however, did not look out my window. I am cheering for the other team, so in my kitchen, Spring won big time. These Vanilla Cupcakes topped with Citrus Buttercream are exactly what Winter despises.

Take that Winter!

Spring:1 Winter:0

Vanilla Cupcakes

(adapted from AdventuresMadeFromScratch)

1 3/4 cup cake flour
1 1/2 cup plain flour
1 3/4 cup sugar
1 1/2 Tbsp baking powder
3/4 tsp salt
1 cup (8oz) butter, room temperature
4 large eggs
1 cup milk
2 tsp vanilla extract


Preheat oven to 325*F. Makes a little more than 30 cupcakes. Line cupcake pans with paper liners and set aside. In the bowl of an electric mixer, combine flours, sugar, baking powder, and salt. Mix on low speed until combined. Add butter in small pieces until just coated with flour.

Add eggs one at a time.

In a large measuring jug, whisk together milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down the sides of the bowl before each addition. Beat until ingredients are incorporated but do not over beat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating halfway through, until a cake tester inserted in the center comes out clean, 17-20 mins.

Transfer to a wire rack to cool completely before frosting.

Citrus Buttercream Frosting

(adapted from CookingAgents)

3 cups powdered sugar
1/2 cup butter, room temperature
1 teaspoon vanilla extract
1 teaspoon  fresh lemon zest
1 teaspoon  fresh lime zest
3 tablespoons lime juice

To make frosting—
Cream butter till fluffy, add vanilla, zests, lime juice, and sugar. Cream until frosting reaches desired spreading consistency.


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