Vanilla Cupcake Recipe
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
18 mins
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Total Time
43 mins
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Servings
12 cupcakes
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Calories
493 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Vanilla Cupcake Recipe
Description
The method involves beating softened butter and sugars until light and fluffy, incorporating a room-temperature egg and vanilla extract for flavor and richness. Dry ingredients include all-purpose flour, baking soda, baking powder, and salt, whisked together and gently folded into the batter alternately with buttermilk to maintain moisture and tenderness. Care is taken to avoid overmixing, preserving a light crumb.
Baking at 350°F until just done produces cupcakes with even rise and soft texture. The vanilla bean frosting combines creamed butter with powdered sugar, vanilla bean paste, salt, and cream to form a smooth, spreadable topping that complements the cupcakes' flavor without overpowering them. This frosting recipe can be adjusted in quantity or substituted with alternate flavors as desired.
The recipe doubles well for larger batches, and substitutions in frosting can be made depending on preference. Using vanilla bean paste adds depth to the frosting, but pure vanilla extract is a suitable alternative if needed.
Ingredients
Cupcakes
- 6 Tablespoons butter softened, unsalted
- ¾ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 1 large egg room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ⅓ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- ¾ cup buttermilk room temperature preferred
Vanilla Bean Frosting
- 1 cup butter softened, unsalted
- ¼ teaspoon table salt
- 3 cups powdered sugar
- 1 Tablespoon vanilla bean paste
- 1-2 Tablespoons heavy cream as needed
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or in a large bowl -- and use an electric hand mixer) and beat very on medium speed until well creamed and light and fluffy.
- Add egg and vanilla extract and beat well.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
- Use a spatula (not a mixer!) to gradually fold in about ¼ of the flour mixture until just combined.
- Add about ¼ cup of the buttermilk and use spatula to fold in until just combined.
- Continue to alternate until flour mixture and buttermilk are completely combined (I add the flour in 4 parts and the buttermilk in 3) -- mix until batter is combined but be sure not to over-mix or your cupcakes could end up dense and dry.
- Fill cupcake liners ⅔-¾ of the way full with batter (do not over-fill, if you have any leftover batter discard it) and bake on 350F (175C) for 17-18 minutes or until tops spring back when gently touched and a toothpick inserted in the center comes out with a few moist crumbs or clean.
- Allow cupcakes to cool in pans for 5 minutes before carefully removing to cooling rack to cool completely before frosting.
Vanilla Bean Frosting
- Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
- Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
- Stir in vanilla bean paste.
- With mixer on medium-low speed, add the heavy cream, one tablespoon at a time until you have a smooth consistency. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
- Pipe or spread frosting over cooled cupcakes. Top with sprinkles, if desired. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.
Notes
- This recipe doubles easily to make larger batches.
- Vanilla extract can substitute for vanilla bean paste in the frosting.
- The recipe yields ample frosting; halve if less topping is desired.
- Alternative frostings like chocolate, cream cheese, or coffee can be used for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1vanilla cupcake | |
| Calories | 493kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 269mg | 11% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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