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Hey There Cupcake!

July 27, 2011 by Carolina

Hey there Cupcake — Are you ready to make the perfect cupcakes? I know it’s a tall order but trust me when I tell you these cupcakes are the perfect foundation to any cupcake your heart desires. Moist, crumbly & absolutely delicious, these Mexican Vanilla Cupcakes will become your new favorite sweet treat, promise.


1 1/2 Cups All Purpose Flour

1 1/2 TSP Baking Powder

1/4 TSP Salt

1/2 Cup Unsalted Butter

2/3 Cup White Sugar

3 Eggs

1 TSP Mexican Vanilla

1/4 Cup Milk

Preheat oven to 350 degrees. Now you may be wondering, what’s the difference between regular vanilla & Mexican vanilla? At first glance there is no difference, both Mexican & regular vanilla are brown, they both smell & look the same. But once you give them a taste you’ll notice Mexican vanilla has an even more vanilla-y flavor; it’s one of the goods Mexico is known for. So give Mexican vanilla a try & you’ll see how much better your baked goods taste. Now on to the recipe…

In a bowl, combine the flour, baking powder & salt; set aside.

In another bowl, beat sugar & butter together until its fluffy. Add one egg, make sure the egg is completely mixed in with the other ingredients before adding the next & so on. As you mix in the last egg add the Mexican vanilla extract. Slowly begin to mix in the milk, then add the dry ingredients little by little until the batter is fully integrated.

Distributed the batter into your lined cupcake pans & bake them for 18 – 20 minutes, until they’re golden brown & a toothpick of knife comes out clean when you poke the middle of one. You have now made the perfect cupcake.

Here’s where it gets fun — you can dress this cupcake any way you’d like. Craving key lime pie? Top it with lemon frosting & graham cracker crumbles. Want cookies & creme? Dress them with vanilla icing & an oreo…the sky is the limit. This time around I decided to make mine chocolate almond cupcakes, to use some of the remaining bavarian creme & chocolate buttermilk icing I had left from the devils food cake I made earlier.

I started by filling the cupcakes with chocolate bavarian creme, using my trusted Wilton decorating cake tips. I then frosted the top with delicious chocolate buttermilk icing.


A light dusting of powdered sugar was next…

Topped off with chopped almonds the cupcakes were ready to eat!

The best part is discovering the bavarian creme in the inside. The creme keeps the cupcake moist & it melts in your mouth its so good. I love bavarian creme.

I also love these cupcakes (can’t you tell?). A good cupcake base is key to any cupcake worth your time. Next time you’re craving a delicious sweet bite make these Mexican Vanilla Cupcakes, they don’t disappoint. Buen provecho!


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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