November 10 National Vanilla Cupcake Day #VanillaCupcakeDay

Good morning, how are you? It’s been one of those days where I’ve been up all night. I think the Steroids the doctor has me taking for the Viral Infection I have it keeping me from sleeping. In a few moments David will be leaving for work.

I can’t wait to let David know November 10 National Vanilla Cupcake Day #VanillaCupcakeDay. I plan on asking David if he will pick up a Vanilla Cupcake for us for dessert this evening? Would you want to join me for a Cupcake and glass of Milk?

I can ask David to get Chocolate Icing for your Vanilla Cupcake if you don’t want White Icing which I think I will have for a change. Before you ask what Charlie and David would like most likely nothing because neither of them is much for sweets.

If your #Homeschooling your children like I did Suzzane and Charlie, you can have children help you cook as part of their classes so why not let them make Homemade Cupcakes today? For a #FieldTrip they could go to the store and purchase the ingredients they will need.

Here is a recipe for Vanilla Cupcakes and White Icing ie Frosting you can use.

Here’s a delightful recipe for classic vanilla cupcakes paired with fluffy white buttercream icing — perfect for any celebration or sweet craving!

Vanilla Cupcakes

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• ½ cup whole milk

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar: Beat butter and sugar until light and fluffy (about 2–3 minutes).
4. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.
5. Combine wet and dry: Add flour mixture in three parts, alternating with milk. Begin and end with flour.
6. Fill and bake: Divide batter evenly among liners. Bake for 18–20 minutes or until a toothpick comes out clean.
7. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

White Buttercream Icing

Ingredients:

• 1 cup unsalted butter (room temperature)
• 3–4 cups powdered sugar (sifted)
• 2–3 tbsp heavy cream or milk
• 2 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Beat butter: Whip butter on high speed until pale and creamy (about 3–5 minutes).
2. Add sugar gradually: Add powdered sugar one cup at a time, beating well after each addition.
3. Add vanilla and cream: Mix in vanilla, salt, and enough cream to reach desired consistency.
4. Whip until fluffy: Beat for another 2–3 minutes until light and smooth.

Thank you,

Glenda, Charlie and David Cates