Perfect Vanilla Cupcake – These Vanilla Cupcakes have a professional bakery-style crumb and stay delightfully moist for 4 days, which is unheard of for cupcakes! They are made with the recipe from my much-loved Vanilla Cake. There are no hidden ingredients in this dish. Simply a Japanese baking technique used on traditional butter cupcake components. It’s almost magical! These Moist Vanilla Cupcakes are really simple to make and keep for days! They’ve become my new vanilla cupcake fave!
Recipe for Perfect Vanilla Cupcake
A nice, traditional cupcake recipe is notoriously difficult to come by. Many claim to have game-changing tactics, yet they frequently fall short. Why should you trust me when I tell you that this is the final Vanilla Cupcake recipe you’ll ever make?
Because this is a tried-and-true recipe that uses the batter from my Vanilla Cake. But don’t take my word for it.
Perfect Vanilla Cupcake Ingredients:
All-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt, and vanilla are used in this recipe, which yields exactly 12 cupcakes. Softened butter and buttermilk combine to provide an incredibly soft cupcake crumb that melts in your mouth. Also, if you haven’t yet, try our 2-ingredient Homemade Vanilla Extract, which will elevate your baked products to new heights.
Perfect Vanilla Cupcake, How to Make Them:
- You’ll be baking bakery-quality cupcakes in no time if you master these cupcakes.
- Combine the dry ingredients (flour, baking powder, and salt) in a medium mixing basin.
- 5 minutes on medium-high speed, beat softened butter and sugar in a second bowl (or the bowl of your stand mixer) until thick and frothy.
Beat in the eggs one at a time, mixing well after each addition, then add the vanilla and scrape down the sides of the bowl.
- Reduce mixer to medium speed and alternate adding the flour in thirds with the 1/2 cup buttermilk, mixing thoroughly between additions.
Fill 12 muffin pans two-thirds full with batter.
- Bake for 20-23 minutes in the middle of the oven at 350°F, or until a toothpick inserted in the middle comes out clean. Allow 5 minutes in the pan to cool before transferring to a wire rack to cool entirely.
These Vanilla Cupcakes are delectable:
- With a silky velvety crumb, it’s soft and fluffy.
- Elegant buttery and vanilla flavors infuse this dessert.
- With a lovely golden dome, it’s perfectly formed.
- Much more delicate than standard cupcake recipes;
- Cupcakes that aren’t as sweet as traditional cupcakes;
- It’s also safer to create than traditional “cream butter and sugar” recipes.
- For 4 days, stay fresh and wet (minimum).
What you’ll need to make these enchanting Vanilla Cupcakes
- Here’s everything you’ll need to make delicious Vanilla Cupcakes. Ingredients from your pantry! Don’t waste your money on cake flour; plain/all-purpose flour works just as well!
- Plain flour (also known as all-purpose flour) — many people believe that cake flour is the key to soft, fluffy cupcakes. This simply isn’t the case. Plain flour, rather than cake flour, produces superior results in these cupcakes. The vanilla and butter flavors are somewhat more prominent, the crumb is somewhat more velvety, and it keeps somewhat longer. Cake flour works almost as well as regular flour, so if that’s all you have, go ahead and use it.
- Do not use self-rising flour or gluten-free flour as an alternative.
- Eggs at room temperature, not cold from the fridge – beaten to aerate, they are essential for making the cake light and fluffy. There isn’t any egg flavor. It’s crucial to have the eggs at room temperature since they whip up better.
- Baking powder, not baking soda (bi-carb), since baking soda does not rise as well as baking powder. This is a backup plan, an extra helping hand to assist the cake rise.
- Full-fat cow milk is all there is to it. Low-fat works just as effectively as high-fat, although it increases somewhat less. Non-dairy milk or buttermilk are not acceptable substitutes.
- If possible, use caster sugar or superfine sugar since it melts easier in the eggs. Regular granulated sugar, on the other hand, works just as well – you’ll simply get a little more (small!) speckling on the surface (due to undissolved sugar grains). Ordinary folks seldom notice me — I’m simply picky!
- Oil – 1 1/2 tablespoons offers a detectable touch of extra moistness, especially on Day 4, without adding any weight to the cupcake; and
- The greatest vanilla extract you can purchase. Imitation will suffice, but the flavor will not be as pure or authentic. Queen Vanilla Extract is what I use. Don’t waste your money on vanilla beans or paste — they’re not worth it for custard.
IMPORTANT NOTE: Do not overfill.
Fill the cupcake liner only 2/3 to 3/4 full for a perfectly formed cupcake with a lovely golden dome. When a container is over full, it will overflow and, in certain cases, sink. It is preferable to UNDERFILL rather than OVERFILL a container.
MORE DELICIOIUS RECIPES HERE:
- 2 1/2 cups all-purpose flour
- 2 c. sugar
- 3 teaspoons of baking powder
- 1 teaspoon of salt
- 1 quart of milk
- Vegetable oil, 1/2 cup
- 1 tbsp vanilla extract
- 2 eggs, big
- (1 cup) water
- FROSTING WITH VANILLA
- room temperature 1/2 cup salted butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 1 1/2 teaspoon extract de vanille
- milk 2–3 tbsp
Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius) and line a muffin tray with liners.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Remove from the equation.
3. In a medium mixing bowl, whisk together the milk, vegetable oil, vanilla essence, and eggs.
4. Combine the wet and dry ingredients in a mixing bowl and beat until completely blended.
5. Slowly pour in the water and mix on low speed until thoroughly blended. Scrape down the bowl's sides as needed to ensure that everything is properly blended. Please keep in mind that the batter will be quite thin.
6. Fill the cupcake liners halfway with batter and bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few wet crumbs.
2 cups powdered sugar, blended until smooth
Mix in 1 tablespoon of water or milk and the vanilla essence until smooth.
Mix in the remaining powdered sugar until smooth.
Inventive+ phrasing As required, add more water or milk and blend until smooth.
Using a pastry bag, pipe the frosting onto the cupcakes.
Cake flour works OK in this recipe, but plain / all-purpose flour has a slightly nicer butter and vanilla flavor, and the crumb is somewhat better. Cake flour also makes the cake surface stickier the next day.
2. Dead baking powder - a typical cause of cake failure is dead baking powder. Place 1/2 tsp in a basin with 1/4 cup boiling water to check it's still good, even if it's not expired. It's nice if it bubbles. If not, it's dead and should be discarded.
The cake will not rise as well if you use baking soda (bi-carb). If you don't have any other option, use 3/4 tablespoons baking soda.
If you use low-fat milk instead of whole milk, the crumb texture will be a touch less soft. Non-dairy milk, such as soy or almond milk, should not be used as a replacement.
6. Vanilla is available in a variety of qualities. Vanilla Extract is what I use. Better quality (expensive) equals better flavor, however I believe vanilla bean paste is a waste of time in cakes.
7. Just 1 1/2 teaspoons of oil makes a significant difference in the moistness of the cake on the day it's made and, notably, four days afterwards.
8. Preheating the oven for 30 minutes is suggested to guarantee that no heat is lost when the oven door is opened. No matter how nice your oven is, never utilize the quick heat feature for baking!