why make this recipe
These Perfect Vanilla Cupcakes are a favorite for any occasion. Their velvety texture and moistness make them a hit with everyone. Whether it’s a birthday party, a family gathering, or just a sweet treat for yourself, these cupcakes are the perfect choice. They are easy to make and even easier to customize, allowing you to add your favorite toppings or fillings.
how to make Perfect Vanilla Cupcakes
Ingredients
- 190g cake flour
- 200g granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp salt
- 115g unsalted butter, room temperature
- 1 large egg
- 1 large egg white
- 60g sour cream
- 120ml whole milk
- 2 tbsp neutral oil
- 1 tbsp pure vanilla paste
- 225g unsalted butter, for frosting
- 480g powdered sugar
- 3 tbsp heavy cream
- 1 pinch fine sea salt
Directions
- Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
- Sift the cake flour, granulated sugar, baking powder, and salt into a large mixing bowl or the bowl of a stand mixer to ensure aeration.
- Add the 115g of softened butter, neutral oil, and sour cream to the dry ingredient mixture.
- Mix on low speed using the paddle attachment until the ingredients are combined and the texture resembles coarse sand. Make sure the flour is fully coated in fat to limit gluten development.
- In a separate jug, whisk together the egg, egg white, whole milk, and vanilla paste.
- Slowly add the liquid ingredients to the dry mixture in two batches, mixing on medium-low until just combined and smooth.
- Divide the batter evenly among the 12 liners and bake for 18-20 minutes, or until a skewer comes out clean.
- For the frosting, beat the 225g butter until smooth. Gradually add sifted powdered sugar, heavy cream, and sea salt, whipping until voluminous and velvety.
how to serve Perfect Vanilla Cupcakes
These cupcakes are best enjoyed fresh. Serve them plain, or top them with the delicious frosting. For a special touch, add sprinkles or fresh fruit on top. They make a delightful treat during afternoon tea or as dessert after meals.
how to store Perfect Vanilla Cupcakes
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them for longer, you can refrigerate them for up to a week. Make sure to allow them to come to room temperature before serving for the best flavor and texture.
tips to make Perfect Vanilla Cupcakes
- Make sure all your ingredients are at room temperature for a smoother batter.
- Do not overmix the batter; mix just until combined for the lightest cupcakes.
- Check the cupcakes a minute or two before the timer goes off, as oven temperatures may vary.
variation
You can easily make these cupcakes chocolate flavored by replacing a third of the cake flour with cocoa powder. Add chocolate chips for an extra treat!
FAQs
- Can I freeze the cupcakes?
- Yes, you can freeze the cupcakes without frosting for up to three months. Just make sure to wrap them tightly.
- Can I use margarine instead of butter?
- While it’s best to use unsalted butter for flavor and texture, margarine can work in a pinch. The flavor may vary slightly.
- How can I make the frosting more colorful?
- You can add food coloring to the frosting to match any occasion or theme. Just be cautious with the amount to maintain the texture!
Perfect Vanilla Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
- Sift the cake flour, granulated sugar, baking powder, and salt into a large mixing bowl or the bowl of a stand mixer to ensure aeration.
- Add the 115g of softened butter, neutral oil, and sour cream to the dry ingredient mixture.
- Mix on low speed using the paddle attachment until the ingredients are combined and the texture resembles coarse sand.
- In a separate jug, whisk together the egg, egg white, whole milk, and vanilla paste.
- Slowly add the liquid ingredients to the dry mixture in two batches, mixing on medium-low until just combined and smooth.
- Divide the batter evenly among the 12 liners and bake for 18-20 minutes, or until a skewer comes out clean.
- Beat the 225g butter until smooth.
- Gradually add sifted powdered sugar, heavy cream, and sea salt, whipping until voluminous and velvety.
- These cupcakes are best enjoyed fresh. Serve them plain, or top them with the delicious frosting. For a special touch, add sprinkles or fresh fruit on top.