ADVERTISEMENT
Introduction
Vanilla cupcakes are the quintessential treat that can suit almost any occasion, whether you're celebrating a birthday, hosting a casual gathering, or simply indulging in a sweet craving. Known for their light and fluffy texture, perfectly balanced vanilla flavor, and versatility, these cupcakes are a baking essential. If you're looking to make the perfect vanilla cupcake, this recipe will guide you through the process with easy-to-follow instructions and tips to ensure each batch turns out flawlessly every time.
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1/2 cup whole milk, at room temperature
For the Buttercream Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon heavy cream (adjust for consistency)
Pinch of salt
Instructions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the mixture aside for later.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This can take about 3-4 minutes using an electric mixer on medium speed.
Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredient mixture in three parts, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined; be careful not to overmix.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for the cupcakes to rise.
Bake: Place the muffin tin in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Be careful not to overbake.
Cool: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: While the cupcakes are cooling, prepare the buttercream frosting. Beat the softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar, 1/2 cup at a time, beating until fully incorporated. Add vanilla extract, salt, and heavy cream, continuing to beat until the frosting reaches a smooth, spreadable consistency.
Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each one with the buttercream using a spatula or piping bag. Feel free to add sprinkles or any other decorations for an extra touch.
Serving and Storage Tips:
Serving: These vanilla cupcakes are perfect for any event. Serve them on a platter, or display them in a fun arrangement for a party. They pair wonderfully with tea, coffee, or milk.
Storage: If you have any leftover cupcakes, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them. Simply place the unfrosted cupcakes in a zip-top bag and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature and frost.
Variations:
ADVERTISEMENT
