Vanilla Cupcakes
User Reviews
5.0
18 reviews
Excellent
Vanilla Cupcakes
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Perfect Vanilla Cupcakes! These are light and fluffy, soft and tender, deliciously sweet and brimming with vanilla flavor.
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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 eggs, 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) salted butter, brought to room temperature
- 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
- I used Ateco 827 tip to frost those pictured here. If you want a lot of frosting like what is pictured use 1.5 times the recipe (if you have a super sweet tooth).
- *For best results use a kitchen scale to measure out ingredients for most accuracy and consistent results. I like this one here.
- **I like to cool on wire rack about 30 minutes then transfer to an airtight container to finish cooling so they don't dry.
- I used Ateco 827 tip to frost those pictured here. If you want a lot of frosting like what is pictured use 1.5 times the recipe (if you have a super sweet tooth).
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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