Fluffy Vanilla Cupcakes recipe
This Fluffy Vanilla Cupcakes recipe is so much better than store-bought because you will be taking then fresh from your oven, the texture is incredible and this is the only recipe you will need for a cupcake and when you add the frosting it will be so good.
This vanilla cupcakes recipe has been developed after numerous trials and errors. I set out on a mission to crack the code on making moist cupcakes and decided I wouldn’t stop until I netted out on the best recipe possible. Why? More often than not, cupcakes are dry and underwhelming. I can’t even count how many times I’ve licked the frosting off off the top and threw the cake away.
The goal was to bring out that essential vanilla flavor while ensuring each bite was just as moist as the last. Additionally, I wanted to create a vanilla buttercream frosting that rivaled the best of bakeries. The secret? Loads of high-quality butter.
Ingredients:
To make this Fluffy Vanilla Cupcakes recipe, you will need :
- ¾ cup (170 grams) unsalted butter, at room temperature
- 1 ½ (300 grams) cup sugar
- 5 large eggs, at room temperature
- 2 ½ cupcake (270 gram) and pastry flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup 2% milk, at room temperature
- 1 Tbsp vanilla extract
- ¾ cup unsalted butter, at room temperature
- cup 4-6 cups of icing sugar, sifted
- 6 Tbsp 2% milk
- 1 ½ tsp vanilla extract
- ¾ cup (170 grams) unsalted butter, at room temperature
- 1 ½ (300 grams) cup sugar
- 5 large eggs, at room temperature
- 2 ½ cupcake (270 gram) and pastry flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup 2% milk, at room temperature
- 1 Tbsp vanilla extract
- ¾ cup unsalted butter, at room temperature
- cup 4-6 cups of icing sugar, sifted
- 6 Tbsp 2% milk
- 1 ½ tsp vanilla extract
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Fluffy Vanilla Cupcakes recipe :
Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners.
Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition.
Spoon the batter using an ice cream scoop or a spoon into the cupcake cups so they are two thirds full and bake for about 18 minutes until a tester inserted in the centre comes out clean.
Cool the cupcakes in the tins.
Vanilla Cupcakes frosting
Use a stand mixer fitted with the paddle attachment or electric beaters, beat the butter until it is fluffy.
Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy.
Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment).
Add a little colouring paste if you wish, or separate the white frosting into a few bowls and stir a different colour into each bowl.
Pipe or spread the frosting on each cupcake and sprinkle with decorating sugar if you wish. Allow the cupcakes to set for an hour before serving.
Enjoy your Fluffy Vanilla Cupcakes recipe
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