Vanilla cupcakes are a timeless treat with a soft, fluffy texture and delicate flavor for simply satisfying a sweet tooth, these classic desserts are versatile enough to suit any occasion.
Why You’ll Love This Recipe
Vanilla cupcakes are simple yet elegant. Their subtle sweetness pairs beautifully with almost any frosting or topping, making them the perfect blank canvas for your creativity. This recipe produces cupcakes that are:
- Moist and tender
- Full of natural vanilla flavor
- Easy to bake with pantry staples
Tips and Tricks for Success
- Use Room-Temperature Ingredients: Softened butter and room-temperature eggs create a smoother batter, ensuring even baking.
- Don’t Overmix: Overmixing can lead to dense cupcakes. Mix just until the ingredients are incorporated.
- Measure Accurately: Baking is a science! Use a kitchen scale for precise measurements.
- Choose High-Quality Vanilla: Pure vanilla extract or vanilla bean paste elevates the flavor.
- Avoid Overbaking: Check for doneness early to prevent dry cupcakes.
Variations to Try
- Filled Cupcakes: Add a surprise by filling your cupcakes with jam, chocolate ganache, or lemon curd.
- Frosting Flavors: While classic buttercream is always a hit, try cream cheese frosting, chocolate ganache, or whipped cream.
- Gluten-Free: Substitute the flour with a 1:1 gluten-free baking mix for gluten-sensitive guests.
- Vegan Vanilla Cupcakes: Replace eggs with applesauce or flaxseed meal, butter with plant-based margarine, and milk with almond or oat milk.
How to Serve Vanilla Cupcakes
Vanilla cupcakes shine on their own or as part of a dessert table. Here are some serving ideas:
- Classic Style: Topped with swirls of buttercream and sprinkles.
- Themed Decorations: Use food coloring, edible glitter, or fondant shapes for holidays or parties.
- Cupcake Tower: Stack them on a tiered stand for an impressive presentation.
Storing Your Cupcakes
- At Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigerated: Frosted cupcakes can be refrigerated for up to 5 days. Bring them to room temperature before serving for the best texture.
- Freezing: Wrap unfrosted cupcakes individually in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. Thaw overnight in the fridge.
Recipe FAQs
Q: Why are my cupcakes dense?
A: Overmixing the batter or using expired baking powder can cause dense cupcakes. Ensure your ingredients are fresh and mix until just combined.
Q: How do I make cupcakes more moist?
A: Add a tablespoon of sour cream or yogurt to the batter for extra moisture.
Q: Can I use this recipe to make a cake?
A: Absolutely! This recipe works well as a base for a 9-inch round cake. Adjust the baking time to about 25-30 minutes.
Q: How do I prevent cupcake liners from sticking?
A: Use high-quality liners and spray them lightly with non-stick cooking spray before adding the batter.
Q: Can I double this recipe?
A: Yes, you can double or halve the recipe as needed. Just ensure accurate measurements for consistent results.
Vanilla Cupcakes
Vanilla cupcakes are a timeless treat with a soft, fluffy texture and delicate flavor for simply satisfying a sweet tooth, these classic desserts are versatile enough to suit any occasion.
Ingredients
Cupcakes
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter, melted
- 3 egg whites (room temp)
- 1 tbsp vanilla extract
- 1/2 cup sour cream (room temp)
- 1/2 cup whole milk (warm)
Vanilla Buttercream
- 2 lbs confectioners' sugar (sifted)
- 1 lb unsalted butter (room temp)
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 pinch kosher salt
- 1 tsp whole milk
Instructions
- Prep the Oven: Preheat to 350°F and line your cupcake pan with papers.
- Dry Mix: Sift flour, sugar, salt, baking soda, and baking powder into a large bowl.
- Whisk the Wet: Combine melted butter, egg whites, vanilla, sour cream, and milk in another bowl. A few lumps? No problem!
- Mix it Up: Gently fold the wet ingredients into the dry until just combined.
- Fill and Bake: Divide batter evenly (fill 2/3 of each liner) and bake for 18 minutes. The cupcakes should spring back when touched!
For the Buttercream:
- Cream It: Beat softened butter in a stand mixer until smooth.
- Add Sugar: Incorporate sifted confectioners' sugar in two parts.
- Flavor It: Add salt, vanilla, cream, and milk, mixing until fluffy.
- Pipe Away: Transfer buttercream to a piping bag and swirl onto cooled cupcakes.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 625Total Fat 34gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 11gCholesterol 90mgSodium 112mgCarbohydrates 80gFiber 0gSugar 69gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Vanilla cupcakes are a classic for a reason—they’re versatile, delicious, and universally loved. With these tips, variations, and FAQs, you’re ready to bake cupcakes that will impress everyone. Whether you’re a seasoned baker or a beginner, this recipe is your go-to guide for cupcake success. Don’t forget to share your creations and make these vanilla cupcakes the highlight of your next celebration!