Fresh Milled Vanilla Cupcakes with Buttercream Icing

5 from 1 vote

Fresh Milled Vanilla Cupcakes with Buttercream Icing

Finding time to mill fresh grains may seem daunting, but the unique taste you’ll unlock makes it worth the little extra effort. These moist cupcakes offer a fresh twist on a classic treat, promising a texture and flavor that feels like a tiny gourmet celebration in every bite. These fresh milled, classic vanilla cupcakes have a subtle nutty flavor and a lovely, tender crumb that’s genuinely irresistible. The vanilla note is clean and comforting, wrapped in a luscious, creamy, vanilla buttercream icing that’s just right—not too sweet, but perfectly satisfying. Plus, making your own flour from fresh grains can feel like a magical way to upgrade your baking game without a ton of extra effort.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Cooling Time 1

Total Time 1 35

Servings cupcakes

Calories 246kcal

Ingredients

Cupcakes:

2 ½ cups fresh milled soft white wheat flour finely milled & sifted (300 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups maple sugar or sugar 255 grams
3 eggs
1 teaspoon vanilla
¾ cup buttermilk 185 grams
½ cup softened butter 115 grams
¼ cup avocado oil or olive oil 45 grams
¼ cup plain greek yogurt 60 grams

Icing:

4 cups powdered sugar 400 grams
2/3 cup room temperature butter 150 grams
3-4 tablespoons whole milk or heavy cream
1 ½ teaspoons vanilla

Instructions

Preheat the oven to 350 degrees F.
In the bowl of a stand mixer, cream together butter, oil, and sugar with the paddle attachment.
Add in eggs, vanilla, and yogurt.
Beat on medium speed until lighter in color and fluffy, about 2-3 minutes.
After you mill your flour, pour it through a sifter and sift until most of the bran is left behind (you should have 2 ½ cups after the flour is sifted).
In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
Working in batches, add ⅓ of the flour mixture into the wet ingredients, then half of the buttermilk, mixing on low speed between each addition. Repeat, and end with adding in the rest of the dry ingredients.
Line a cupcake pan with liners, and fill each one with the cupcake batter about halfway. Be careful not to fill them too much, or they will overflow while baking.
Bake for 18-22 minutes, until a toothpick inserted in the middle comes out clean.
While the cupcakes are baking, prepare the icing.
In a large bowl, beat the butter until it is creamed.
Add in half of the powdered sugar, along with the vanilla and half of the milk.
Add in the rest of the powdered sugar and beat on high speed until fluffy.
Add in remaining milk if needed to reach desired consistency.
Use a piping tip to frost the cooled cupcakes or spread the icing on with a knife.

Nutrition