Happy Joe Cain Day to everyone around here! Happy Valentine’s Day to the rest of you!

I know a lot of people hate Valentine’s Day but I actually kind of love it. Not because it’s a day of love blah blah blah but because it’s an excuse to put hearts on everything and I heart hearts. I really didn’t want to do too much for V-Day (Hello lazy!) but I did want to use these cupcake wrappers and the sprinkles that I snatched up as soon as Target put their Valentine’s stuff out. So I decided on plain vanilla cupcakes and some cinnamon buttercream for a little spice.

The cupcakes were amazing. The cake was so soft and delicious, and the cinnamon buttercream is my favorite. I wish someone had told me how life changing cinnamon buttercream is. I’m already thinking about the next cake I’ll pair with it.

Vanilla Cupcakes with Cinnamon Buttercream

cupcakes from Martha Stewart

Ingredients

For the cupcakes:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 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
For the buttercream:
1 cup butter, softened
4 cups powdered sugar, sifted
3 - 4 tablespoons milk
1 teaspoon vanilla
1 teaspoon ground cinnamon

Instructions

    To make the cupcakes:
  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
  5. To make the buttercream:
  6. Beat butter until light and fluffy. Add sugar a 1/2 cup at a time until completely incorporated, adding up to 4 tablespoons of milk when the icing gets to thick. Add vanilla and cinnamon and beat until just combined.
http://fakeginger.com/vanilla-cupcakes-with-cinnamon-buttercream/

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