Best Ever Vanilla Cupcakes
User Reviews
5
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Prep Time
20 mins
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Cook Time
22 mins
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Total Time
42 mins
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Servings
32
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Calories
148 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Best Ever Vanilla Cupcakes
Description
This recipe achieves moist, fluffy vanilla cupcakes by combining cake flour with all-purpose flour to control protein content and texture. The dry ingredients including baking powder and salt are mixed with sugar and butter until coarse crumbs form. Eggs are incorporated one by one, followed by the gradual addition of milk and vanilla, creating a smooth batter.
The batter is portioned into cupcake liners, filling each just over halfway to prevent overflow during baking. Baking at 350°F for 18 to 22 minutes firms the centers without drying, and cooling before frosting is important for structural integrity.
The recipe is adapted from the Back in the Day Bakery Cookbook and includes a buttercream frosting to finish. These cupcakes serve well for larger gatherings given the batch size.
Ingredients
- 1 cup milk whole
- 2 teaspoons vanilla extract
- 1 ¾ cup cake flour
- 1 ¼ cup all-purpose flour
- 1 ¾ cup sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter not softened but remove from refridg and allow to warm for about 15 minutes
- 4 egg large
- buttercream recipe below
Instructions
- Preheat oven to 350° Line cupcake pans with 32 cupcake liners. Combine milk and vanilla in a measuring cup and set aside. Break eggs into a small bowl and set aside.
- Place the cake flour, all-purpose flour, sugar, baking powder and salt in the bowl of stand mixer and stir together for 30 seconds using paddle attachment.
- With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand.
- Add eggs one at a time on low speed. With mixer still on low slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl occasionally.
- Scoop batter into cupcake liners filling cups with about ¼ cup each. Cups will be just slightly over half full - don't be tempted to over-fill. Bake for 18-22 minutes or until centers are set and toothpick comes out clean. Allow to cool completely before frosting.
Notes
- This recipe yields about 32 cupcakes, perfect for parties or gatherings.
- Let cupcakes cool completely before frosting to prevent melting.
- Use room-temperature butter to help achieve the correct batter texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 134mg | 6% |
| Potassium | 31mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 220IU | 4% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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