Plastic Cups

School Spirit Vanilla Cupcakes


School Spirit Vanilla Cupcakes

Show your school spirit with these vanilla cupcakes. You can customize them to compliment your school colors. These would be amazing for a school bake sale.

Vanilla Cupcake Ingredients:How to mix frosting colors

• 1 and 2/3 cup all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 1 cup sugar

• ½ cup butter, melted

• 2 egg whites

• ¼ cup vanilla Greek yogurt

• ¾ cup vanilla almond milk

• 2 teaspoons vanilla extract

• Seeds scraped from ½ split vanilla bean

• Food coloring (optional – color cupcake a school color)

Vanilla Bean Frosting

• 1 cup butter, softened

• 4-5 cups powdered sugar

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

• Seeds scraped from ½ split vanilla bean

• Salt, to taste

• Food Coloring (either one color or two colors twisting)

Cupcake Directions:

• Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

• In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar – mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.

• Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.

• Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.

Frosting Directions:

• To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon).

• For the Twist Frosting, stir in the food color(s) for first school color into 1 half of the frosting. Stir food color(s) for second school color into second half of frosting.

• Fill pastry bag fitted with a star tip with both colors of frosting, placing them side by side in bag. Pipe frosting onto cupcakes.

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