EASY HOMAMADE VANILLA CUPCAKE RECIPE

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This Easy Homemade Vanilla Cupcakes Recipe makes perfectly moist, completely irresistible cupcakes! These light and fluffy cupcakes are topped with creamy vanilla buttercream and topped with sprinkles for the ultimate sweet treat.

These custom made vanilla cupcakes are an ensured mind-set sponsor. They’re soggy, cushioned and finished off with a straightforward buttercream icing that hits quite a few notes. Pour a virus glass of milk or a hot mug of espresso, at that point dive into one of these cupcakes for complete vanilla joy.

Vanilla cupcakes may appear to be excessively “exemplary,” yet truly, at times that is exactly what you need! You can make these cupcakes easygoing or extravagant, so they’re an extraordinary treat to make for everything from birthday celebrations to apathetic Saturday evenings when you’re longing for something sweet. I love the mix of clammy vanilla cupcakes with plush vanilla buttercream. I genuinely can’t express sufficient beneficial things about these cupcakes!

In case you’re acquainted with my plans, you realize that this isn’t the first occasion when I’ve shared a formula for vanilla cupcakes. I’ve spent incalculable hours making many, numerous cupcakes – and taste testing them as well! It’s a penance, however somebody needed to do it, isn’t that so? Be that as it may, my mission for the ideal vanilla cupcake has paid off. This variant is totally awesome.

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These cupcakes are totally wet and light without the utilization of sharp cream.In contrast to This form, they utilize entire eggs rather than simply egg whites, making them more smooth in surface. Also, despite the fact that I love this vanilla cupcake formula, these new ones are made with spread rather than oil, which gives them a significantly more pleasant flavor.

Ingredients

Vanilla Cupcakes

  • 1 1/4 cups (163g) all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cup (155g) sugar
  • 2 tbsp (30ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup plus 2 tbsp (150ml) milk

Vanilla Buttercream Frosting

  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1 ½ tsp vanilla extract
  • 2–3 tbsp (30-45ml) water or milk
  • Pinch or two of salt.

Instructions

Vanilla Cupcakes

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  3. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  4. Now it’s time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove cupcakes from the oven and place on a cooling rack to cool.
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Vanilla Buttercream Frosting

  1. Add the butter to a large mixer bowl and beat until smooth.
  2. Carefully pour in about half of the powdered sugar and mix until smooth and well combined.
  3. Add the vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.
  4. Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
  5. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
  6. Cupcakes are best when stored well covered for 2-3 days.