Vanilla Cupcakes
User Reviews
5
Vanilla Cupcakes
Description
Vanilla Cupcakes include both cake and all-purpose flours to achieve an ideal texture—light yet sturdy. They are leavened with baking powder and slightly salted to balance sweetness. The method involves creaming butter and granulated sugar until very fluffy for air incorporation. Eggs and vanilla are mixed in before alternating the addition of dry flour mixture with milk and buttermilk, ensuring a moist and tender crumb. The batter is scooped into liners and baked at 350°F until a toothpick comes out clean.
The recipe yields a standard dozen cupcakes, each capable of holding a generous dollop of vanilla buttercream frosting. The frosting is a blend of salted and unsalted butter, powdered sugar, heavy cream, and vanilla, whipped until smooth and creamy, complementing the subtle sweetness and vanilla notes of the cupcakes.
For optimal results, cooling cupcakes on a wire rack and then transferring them to an airtight container helps maintain moisture. Measurement by kitchen scale is recommended for consistency. The piping tip used for frosting shapes affects the final look; more frosting can be used if preferred.
Ingredients
- 2/3 cup (86 g) cake flour (scoop and level to measure)
- 2/3 cup (95 g) all-purpose flour (scoop and level to measure)
- 1 1/2 tsp baking powder
- 1/4 tsp (heaping) salt
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (113 g) unsalted butter brought to room temperature
- 2 large egg brought to room temperature
- 1/3 cup (80 ml) whole milk brought to room temperature
- 1/3 cup (80 ml) buttermilk brought to room temperature
- 2 tsp vanilla extract
Vanilla Buttercream Frosting
- 1/2 cup (113 g) unsalted butter brought to room temperature
- 1/4 cup (56 g) butter brought to room temperature, salted
- 2 1/4 cups (270 g) powdered sugar
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 12-cup standard size muffin pan with paper liners, set aside.
- In a medium mixing bowl whisk together cake flour, all-purpose flour, baking powder and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer) cream together sugar and butter on low speed until combined then increase to high speed and whip until very light and fluffy, about 4 minutes. Scrape down bowl.
- Add 1 egg and mix until blended, then mix in second egg and vanilla. Scrape down bowl.
- Add 1/3 of the flour mixture and mix on low speed just until combined. Add milk and mix just until combined. Add another 1/3 flour mixture, mix. Add buttermilk, mix. Finish by mixing in last 1/3 of the flour mixture.
- Remove bowl from stand mixer and scrape bowl and gently fold mixture to ensure ingredients are evenly incorporated.
- Divide batter among prepared muffin cups filling each about 2/3 full.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 17 to 22 minutes.
- Let cool in pan for just a few minutes then transfer to a wire rack to cool completely.*
- For the frosting: In the bowl of an electric stand mixer (or using a hand mixer and a mixing bowl) cream together 1/2 cup unsalted butter and 1/4 cup salted butter until pale and fluffy.
- Add powdered sugar, heavy cream and vanilla extract and whip until very pale and fluffy (its fluffiness should start to remind you of whipped cream). Frost over cooled cupcakes.
Notes
- Measure ingredients with a kitchen scale for consistent cupcake texture and flavor.
- Cool cupcakes on a wire rack then transfer to an airtight container to prevent drying.
- Use piping tips like Ateco 827 for decorative frosting; increase frosting amount if a sweeter or larger topping is desired.
User Reviews
Overall Rating
5
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