Mix the dry ingredients in one bowl (sugar, flour, baking powder, vanilla sugar), and the liquid ones in another bowl (eggs and melted butter).
Combine the liquid ingredients with the dry ones and gradually add the milk.
Put the dough in the muffin tray and bake at 180 ° for about 10 minutes. Remove and leave to cool, then enjoy with whipped cream or other creams. I used butter cream.
Perfect Vanilla Cupcakes
Classic vanilla cupcakes don't get the hype they deserve and that's because homemade ones are usually subpar. We wanted a cupcake that was better than any bakery or box, strong vanilla flavor, and perfectly soft and fluffy. These cupcakes fit the bill. The recipe includes cornstarch which makes them lighter and mimics the characteristics of cake flour. As for the vanilla, we made sure to use lots of it. And no imitation vanilla here! This is where the fancy, high quality Madagascar vanilla comes in handy. You could even scrape vanilla beans in there as well to really drive it home. These cupcakes bake up perfectly domed with an almost crunchy sugary top making them completely irresistible. Cupcakes this perfect deserve our Perfect Vanilla Buttercream.
If you've ever thought your cupcakes came out a different each time it may be the way you are measuring your ingredients! A scale is always the most accurate and reliable, but we understand you may not have one or know the gram conversions for each ingredient. Flour is the biggest ingredient to make sure you are measuring correctly and we always recommend the scoop and level technique. Instead of just dipping your measuring cup into the flour, spoon flour into the cup without packing. Once the cup is full use the back of a nice with a straight edge and level off the top of the measuring cup. Easy!
Speaking of measuring cups, make sure you are using the right ones. Dry ingredients should be measured with those metal or porcelain cups that are sold in sets. The glass measuring cups with spouts are designed for liquid ingredients and should only be used for them!
Room Temperature Ingredients
We know to work with softened butter and if you spend a lot of time in the kitchen you are probably already in the habit pf setting your butter out ahead of time. A lot of recipes won't specify to have eggs and dairy products at room temperature as well, but they should be! For best baking results it's a good idea to have all ingredients at the same temperature, so when you pull your butter out go ahead and grab the eggs and milk out too!
Never buy boxed mix again! These cupcakes are so easy and so delicious !! (And don't forget to get the full recipe with measurements, on the page down below.)
- In the bowl of a stand mixer, or if you are using a handheld mixer, a large bowl, combine the cake flour, sugar, salt, baking powder, and baking soda. Mix on low for a few seconds to combine.
- Add butter, oil, and vanilla extract. Blend until the ingredients are combined, scraping down the sides of the bowl once or twice as you go.
- Add in the eggs and yolk, one at a time, and mix on low until combined.
- Pour in the buttermilk and mix on low until well combined. Try not to overmix otherwise, your cake will not be as fluffy.
- Scoop the batter into the 12-cup muffin tin with paper liners.
- Bake in a preheated 350 ° F (180 ° C) oven for 20-25 minutes. You can check if the cupcakes are fully baked by inserting a toothpick into the center. If it comes out clean, they are ready to be taken out of the oven.
- Allow the cupcakes to cool in the pan for 10 minutes, then lift them onto a wire rack to finish cooling.
- Decorate the cupcakes with Vanilla Buttercream Frosting after allowing to cool fully, and add your sprinkles.
Vanilla Bean or Vanilla Extract?
For the most well-rounded vanilla flavor, use both vanilla bean and vanilla extract in the cupcakes. You can usually find vanilla beans at Whole Foods, but lately I & # 8217ve been ordering them online. If needed, just replace the vanilla beans with an extra 1/2 teaspoon of pure vanilla extract. And, for even better flavor, make and use homemade vanilla extract. You won't regret it for these cupcakes or any other recipes calling for vanilla!
- ¾ cup white sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 ¼ teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ cup milk
Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.
Vanilla Vanilla Cupcakes
A simple recipe for vanilla cupcakes with vanilla buttercream frosting.
- FOR THE CUPCAKES:
- 1 cup Cake Flour
- 1- & frac12 teaspoon Baking Powder
- & frac12 cups Flour
- 1 cup Sugar
- & frac14 teaspoons Salt
- & frac12 cups Unsalted Butter, Cut Into Pieces, At Room Temperature
- 2 Eggs
- & frac12 cups 1% Milk
- 2 teaspoons Real Vanilla Extract
- FOR THE BUTTERCREAM:
- 1- & frac12 stick Unsalted Butter, Room Temperature
- 2 cups Powdered Sugar, Sifted
- 1- & frac12 teaspoon Real Vanilla Extract
Preheat oven to 350F, and line a 12-count muffin tin with cupcake liners.
Using a stand mixer with a paddle attachment, pour dry ingredients (flour through salt on the above list) into the bowl and mix on low for 2-3 minutes, until well combined. Add the cubed softened butter, and mix on low speed until the butter is well-coated and pieces are small and crumb-like, about 20-30 seconds. Add eggs, one at a time, until combined. (Before adding the second one, make sure the first egg yolk is completely mixed in). Slowly add the milk and vanilla and scrape down bowl as you go, to get all ingredients combined.
Fill cupcake liners (in tins) about 2/3 full, and bake 17-20 minutes, or until tops are golden brown and toothpick inserted into the center of the cupcakes comes out clean.
Take cupcakes out of muffin tin and transfer to a cooling rack. Cool before frosting.
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, ½ cup at a time, beating for 2 minutes after each addition. Add vanilla and beat until buttercream is smooth.
Spread or pipe onto cooled cupcakes. Sprinkle with sugar pearls, if desired.
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Magnolia Bakery Vanilla Buttercream
Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners set aside. In a small bowl, combine flowers set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
Tips for success and FAQ
Why are my cupcakes flat? You might be baking at too low of a temperature. Baking at 350ºF makes the cupcake nice and fluffy and set & # 8217s the dome. Baking at too low of a temperature will make your cupcakes flat. Not sure what your oven temperature is? You can get an oven thermometer to calibrate the temperature of your oven.
How do you make a fluffy vanilla cupcake recipe? The secret to fluffy cupcakes is enough baking powder to really get that high rise and higher oven temperature to create a lot of lift and to set the dome of the cupcake. Too much liquid in your cupcakes or over-filling your liners can cause them to collapse.
Why do my cupcake liners pull away after baking? It could be that your recipe has too much liquid, oil, or that your liners are not grease-proof. Your liners can also pull away if you are storing your cupcakes in a closed container and the moisture causes them to pull away.
Can you add flavor to this vanilla cupcake recipe? You can easily change the flavor of these cupcakes from vanilla to lemon or spice by replacing the extract and adding in things like spices or zest. You can also add in up to 1/4 cup of any dry ingredient like sprinkles, crushed Oreos, or fruit without changing the recipe.
Why are my cupcakes sticky? If you cover your cupcakes with plastic wrap or put them in a container before they are completely cooled, condensation will collect on top of the cupcake and make it soggy.
Why do my cupcakes shrink? Cupcakes can shrink from over-mixing your batter, over-baking or too much fat / liquid in the recipe
Can you freeze cupcakes? Cupcakes can be frozen in ziplock bags for up to 6 months.
Perfectly Moist and Fluffy Vanilla Cupcakes
Happy National Vanilla Cupcake Day! How gorgeous are these cupcakes? I swear I’m obsessed, I wish they could last forever, but unfortunately I’m surrounded by vanilla lovers so these barely lasted a week.
Moist and Fluffy Vanilla Cupcakes
Not only are these cupcakes absolutely gorgeous to look at, but they taste amazing! Like little vanilla flavored clouds.
This recipe was modified from my go-to chocolate cupcake recipe. Just like my chocolate cupcake recipe, you only need 1 bowl, 1 measuring cup and 1 whisk to make these cupcakes. It's as simple as mixing the dry ingredients together, then the wet ingredients, and mixing them together!
The dry ingredients are pretty simple: flour, granulated sugar etc. The wet ingredients are what give these cupcakes that amazing fluffy texture. The recipe uses a combination of buttermilk AND sour cream, which makes these cupcakes extremely soft and moist.
What makes these cupcakes so moist and fluffy?
First thing is vegetable oil. This is the key to making these cupcakes extra moist. Then, as I mentioned above, the addition of the buttermilk and sour cream give the cupcakes that soft and tender crumb that just melts in your mouth after every bite!
I don’t recommend substituting the buttermilk for 2% milk or any other milk. If you don't have buttermilk, you can just sour whole milk using vinegar- I'll give more details in the notes below the recipe.
How to properly fill cupcake liners
Alright, so let's talk about filling the liners. The cupcake liners must only be filled HALFWAY! Maybe even less than that. You may feel the urge to fill the liners & frac23 way full, but please don't. I’ve made the mistake of over filling the liners a few times (even when I made these - ugh!) And it didn’t turn out well.
The cupcakes will overflow and create a flat and ugly muffin top. The cupcakes will still taste great but it won't be pleasing to look at. Filling the liners about halfway full will create a perfect and even cupcake dome.
Dreamy Vanilla Buttercream Frosting
Once the cupcakes are done baking, we’re gonna make the frosting. Now, what better to top these dreamy cupcakes off than some dreamy vanilla buttercream? I used my Dreamy Vanilla Buttercream recipe, which is the lightest and fluffiest buttercream you will ever make!
For the vanilla buttercream, I used a mixture of butter and shortening because it creates a buttercream that is much more stable and holds its shape when piping out your beautiful swirls. The addition of shortening also causes the buttercream to form a crust, which means it can hold up in hot weather.
I prefer to use High-ratio shortening in my frostings because it creates a smoother, less greasy buttercream. You can use all butter or you can substitute the high-ratio shortening for regular Crisco shortening.
For the flavoring, I used vanilla and almond extract. The almond extract enhances the vanilla flavor and it won't make your frosting taste like almonds, but feel free to leave it out if you prefer.
I didn’t want these cupcakes to look plain, so I dressed them up by dying the frosting with teal food coloring. You can tint the frosting any color you want or you can leave it white.
I then topped the cupcakes off with a beautiful blend of sprinkles! For the sprinkle blend, I combined hot pink jimmies, white jimmies, star quinns and confetti sprinkles.
The moist and fluffy vanilla cupcake paired with the light and fluffy vanilla buttercream makes the perfect vanilla cupcakes! Once you try these cupcakes, I promise it'll be your favorite go-to vanilla cupcake recipe from now on!
Not a fan of vanilla? Check out my Perfectly Moist Chocolate Cupcakes recipe!
Heat oven to 180C / 160C fan / gas 4 and line a 12-hole muffin tin with paper cases.
Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food coloring (optional) and mix well.
Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!