Everyone loves cupcakes! This is the only vanilla cupcake recipe you will need. They are very easy to make, light and fluffy, and melt in the mouth. Watch the video tutorial below and you will soon become a professional.
We like to use our cupcake frosting for these, because cupcakes are not cupcakes without frosting. Vanilla cupcakes with frosting and sprinkles. This article may contain affiliate links. Read my disclosure policy. Watch the video tutorial of vanilla cupcakes. These cupcakes are perfect for birthday parties and baby showers, and they always disappear quickly, which is why I always make two batches for parties. They are quick and easy to make, and homemade cupcakes taste much better than boxed cupcakes. Vanilla Cupcake Ingredients-This recipe makes exactly 12 cupcakes. The ingredients needed are simple: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt and vanilla.
The combination of softened butter and buttermilk creates a very smooth cupcake crumb that melts in your mouth. In addition, if you have not tried our homemade vanilla extract (2 ingredients), it will take your baked goods to the next level. Use flour, sugar, buttermilk, eggs, vanilla, baking powder, butter and salt to make the ingredients for vanilla cupcakes. Make vanilla cupcakes-these cupcakes are easy to master. In a medium bowl, mix the dry ingredients together: flour, baking powder and salt. In the second bowl (or stand-up mixing bowl), beat the softened butter and sugar on medium-high speed for 5 minutes, until thick and fluffy. Beat the eggs one at a time, stir to mix with each egg, then add the vanilla and scrape the bowl. On a medium speed, add the flour three times, alternately adding 1/2 cup buttermilk, and stir well between additions. Pour the batter into 12 lined muffin cups and fill 2/3 full.
Bake at 350˚F in the center of the oven for 20-23 minutes, or until a toothpick inserted in the center is clean. Let cool in a pan for 5 minutes, then move the cupcakes to a metal rack to cool completely. Tips for making vanilla cupcake batter for the best cupcakes step by step: Room temperature ingredients: Eggs, buttermilk and butter should be kept at room temperature. The batter is even and consistent. Alternate addition of flour and buttermilk-this keeps the mixture even and well combined. Adding all the flour or buttermilk at once will saturate the cream and cause the mixture to separate. Mix well between each addition. Measure correctly-make sure to use suitable measuring cups for wet and dry ingredients. Watch our video on composition measurement to ensure excellent results every time. Don't fill it up-fill the cupcake pan 2/3 full or they will overflow and form the top of the muffin.
If the 12 cupcakes are divided equally, the batter should be sufficient. Trigger the release of ice cream scoops to make dispensing easier. How to divide the batter in the cupcake pan to make the cupcakes rise evenly. How to decorate the cupcakes: Once your cupcakes have cooled to room temperature, they are ready to be decorated. This is a great vanilla cupcake base, suitable for almost any type of frosting and toppings. We put the glaze together with the pastry bag and our favorite Wilton 1M tip. We have many frosting options, so choose your cravings: Vanilla Cupcake Frosting-our favorite cupcake frosting Swiss meringue cream-worth the extra effort Chocolate cream cheese frosting-whipped and decadent blackberry frosting: you will love this flavor And color cupcakes decorated with vanilla frosting and sprinkling FAQ: Can I make cupcakes in advance?
Once the cupcakes reach room temperature, cover them and leave them at room temperature overnight, or if you store them longer, refrigerate them. After frosting the cupcakes, refrigerate until ready to eat. Cupcakes are great to eat in refrigeration or at room temperature because they do not harden when refrigerated. Can I use this dough to make cakes? We turned it into a vanilla cake and it worked very well. You need to double the recipe for the two 9-inch cake layers. Can I use buttermilk instead? Pure kefir can also be a good substitute for buttermilk.
You can also make your own buttermilk in the ratio of 1 cup of whole milk to 1 tablespoon of fresh lemon juice. Mix, let stand for 10 minutes, then stir to use. Bake until the top is elastic and the toothpick inserted in the center is clean. These are perfectly baked in a traditional oven at 350°F for 22 minutes. The fluffy center of the perfect vanilla cupcake More cupcake recipes: Who can resist cupcakes?
They are cute and easy to be loved. We like to be creative with cupcakes, they are one of the easiest desserts to make. Here are our top-rated cupcake recipes: Wet Chocolate Cupcakes-This is a very simple basic pumpkin cupcakes with soft marshmallow frosting Honey cherry cupcakes Dark chocolate cupcakes with white chocolate frosting