Homemade moist vanilla cupcakes with sweet buttercream, swirled with two colors. A festive treat for St Patrick’s Day or any occasion!

Vanilla Cupcakes with Two Tone Vanilla Buttercream Frosting  Recipe from bakedbyrachel.com

There’s just something extra fun about a colorful cupcake or cake. Cupcakes makes me smile. But a fun, and most of all tasty, cupcake is even better. I’ve always had a thing for cupcakes. They make life easier. Handheld desserts are more convenient, and of course cuter. There’s no slicing involved and you can be as generous as you desire when it comes to frosting. Jane can have a little and Jack can have a lot. One can have chocolate and the other vanilla. Everyone is happy.

I’ve partnered with McCormick to bring you some fun and colorful creations. With St Patrick’s Day around the corner, it made sense to share a fun and totally festive cupcake, perfect for the occasion.

Vanilla Cupcakes with Two Tone Vanilla Buttercream Frosting  Recipe from bakedbyrachel.com

These cupcakes are inspired by McCormick’s green velvet cupcakes. But, instead of a traditional tinted chocolate cupcake, I opted for a green vanilla cupcake. I also turned them into a nice small batch, creating a perfect batch of seven. Yup, lucky number seven, perfect for St Patrick’s Day. It just so happens to have been my favorite number growing up.

Moist and festive vanilla cupcakes topped off with a creamy vanilla buttercream, swirled in two colors. If one color is fun, two is even better. And the possibilities are endless!

Definitely a must make for St Patrick’s day, or any occasion!

Vanilla Cupcakes with Two Tone Vanilla Buttercream Frosting  Recipe from bakedbyrachel.com

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Vanilla Cupcakes with Two Tone Vanilla Buttercream Frosting

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 7 cupcakes
Homemade moist vanilla cupcakes with sweet buttercream, swirled with two colors. A festive treat for St Patrick's Day or any occasion!

Ingredients
 

Cake:

  • 1/4 C unsalted butter, softened
  • 1/2 C granulated sugar
  • 2 large egg whites
  • 3/4 tsp McCormick pure vanilla extract
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1 C cake flour
  • 6 Tbsp milk
  • 16 McCormick green food color
  • 1 drop McCormick blue food color

Frosting:

  • 1/2 C unsalted butter
  • 4 C powdered sugar
  • 3/4 tsp McCormick Vanilla extract
  • 2-3 Tbsp water
  • 14 drops McCormick green food color
  • 1 drop McCormick blue food color

Instructions
 

  • Preheat oven to 350°F. Prepare a muffin pan with 7 liners.
  • In the bowl of a stand mixer, cream butter. Mix in sugar, followed by egg whites and vanilla. Add salt, baking powder and cake flour. Slowly add milk, mixing until the batter is smooth. Finally, add food coloring, mixing well until no streaks remain. Using a large cookie scoop, add one scoop to each prepared liner, roughly 2/3 full. Bake for 18-20 minutes or until cupcakes are domed and a toothpick inserted comes out clean. Cool on a wire rack.
  • Prepare frosting in a large bowl or stand mixer. Cream butter until fluffy, mix in powdered sugar, vanilla and 1 Tbsp water at a time until desired consistency is reached. Divide frosting in half. Tint half of the frosting with food coloring. Add each frosting color to one pastry bag fit with a piping tip, carefully placing each color next to each other. Pipe cupcakes. Serve immediately or store in an airtight container.
  • Alternately cupcakes may be swirled by hand, if a piping bag is unavailable, using a spoon or knife.

Notes

Alternately, white box cake mix and jar frosting may be used with the following amounts:
-for the cake 1/2 tsp green and 4 drops blue McCormick food coloring
-for the frosting, tint half of the jar with 1 tsp green and 4 drops blue McCormick food coloring.
An original recipe from Baked by Rachel

Nutrition

Calories: 569kcal, Carbohydrates: 96g, Protein: 3g, Fat: 20g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 112mg, Potassium: 45mg, Fiber: 0.4g, Sugar: 82g, Vitamin A: 629IU, Calcium: 59mg, Iron: 0.3mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cupcake

Disclosure: This post is sponsored by McCormick. I was compensated for my time. As always, all thoughts and opinions are completely my own.
This post contains affiliate links.