All people adore cupcakes! You just need this recipe for vanilla cupcakes. They are quite easy to make and have a beautiful, light, fluffy, melt-in-your-mouth quality.
For the ideal birthday party cupcakes, lunchbox treat, or bake sale favourite, top our iconic vanilla cupcakes with creamy buttercream. Our vanilla cupcakes are light, fluffy, and incredibly simple to create.
Ingredients for Vanilla Cupcakes:
This recipe calls for the following basic ingredients and yields exactly 12 cupcakes:
• All-purpose flour
• Baking powder
Buttermilk and softened butter combine to make an incredibly soft cupcake crumb that simply melts in your mouth.
How to Make Vanilla Cupcakes:
- You will quickly become a master of these cupcakes and produce bakery-quality treats.
- Combine the dry ingredients—flour, baking soda, and salt—in a medium bowl.
- For five minutes on medium-high speed, beat softened butter and sugar in a separate dish (or the bowl of your stand mixer) until thick and fluffy.
- Beat well after each addition before adding the eggs, one at a time. After that, stir the basin's sides and add the vanilla.
- Lower the mixer's speed to medium and add the flour in thirds, adding the 1/2 cup buttermilk in between and mixing thoroughly.
- Fill 12 muffin pans with liners with batter, about two-thirds full. Bake for 20 to 23 minutes at 350 degrees Fahrenheit in the centre of the oven, or until a toothpick inserted in the centre comes out clean. After five minutes of cooling in the pan, put cupcakes to a wire rack to finish cooling.
Tips for the best cupcakes:
Room-Temperature Ingredients - To maintain a uniform consistency in your batter, your eggs, buttermilk, and butter must be at room temperature.
Add the flour and buttermilk - Do this in alternating directions to maintain the mixture homogeneous and well-blended. The creamed butter can become saturated and separate if you add all the flour or buttermilk at once. Between each addition, stir thoroughly.
Accurately measure the components - use separate measuring glasses for wet and dry ingredients. Watch our video on measuring ingredients for consistently fantastic outcomes.
Don't Overfill - Fill cupcake liners no more than 2/3 full; any more will result in an overflowing muffin top. There should be precisely enough batter if you split it equally among 12 cupcakes. an automatic release Ice Cream Scoop simplifies portion control.
Ideally, cupcakes should be eaten within two days of making and should be kept at room temperature.
Cupcakes without frosting can be frozen for up to three months in an airtight container. Before frosting is applied, allow frozen cupcakes to defrost at room temperature.