Perfect Vanilla Cupcakes Recipe
You have to try this vanilla cupcake recipe! This is the first cupcake recipe I’ve posted. Ever! I’ve posted muffins but not a true cupcake. I guess I’ve been waiting to discover this. My sister Alla introduced me to this recipe. She’s made it several times and each time it was perfect (naturally, if I eat at least 3 cupcakes, I request the recipe).
The original dough recipe is from Glorious Treats who tested scores of cupcakes before arriving at this fantastic and truly perfect cupcake recipe. She has also recommended cake flour for best results.
I decorated these beauties with raspberries or halved strawberries and basil leaves and the colors were so striking and lovely. They went fast at the baby shower. I suspect people ate more than one because not everyone had a chance to try them (and there were 45 since I tripled the recipe!). I don’t blame you for sneaking multiples ;).
P.S. F.Y.I. Readers who live in high altitude areas have reported that the cupcakes don’t rise as well in high altitudes.
PPS. According to the original recipe author, you can create a 9″ cake out of this recipe. I have not tested this but several readers have reported good results turning it into a cake. You would need to double the recipe for two 9-inch cake layers.
Servings: Makes 15 regular-sized cupcakes
Ingredients for Vanilla Cupcake Recipe:
1 1/4 cups cake flour *measured correctly (Watch How to Make Cake Flour) or Canadian all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, room temp
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk or plain kefir
Click here for the Best Cupcake Frosting Recipe (as photographed here), or try this new Swiss Meringue Buttercream.
How to Make the Best Vanilla Cupcakes:
Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
My go-to vanilla cupcakes. Perfect every time!
2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
My go-to vanilla cupcakes. Perfect every time!
3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).
My go-to vanilla cupcakes. Perfect every time!
4. Add vanilla and oil and beat on medium speed (1 minute)
My go-to vanilla cupcakes. Perfect every time!.
5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
My go-to vanilla cupcakes. Perfect every time!
My go-to vanilla cupcakes. Perfect every time!
6. Pour batter into a lined muffin pan. I use a level ice cream scoop for even measuring. Fill liners to about 1/2 full (do not over-fill).
My go-to vanilla cupcakes. Perfect every time!
7. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. My oven takes 14 minutes. Let them cool in the pan for a couple minutes, then remove. Note: if baking mini cupcakes, bake 10 minutes.
My go-to vanilla cupcakes. Perfect every time!
Once the vanilla cupcakes are cooled to room temp, pipe on the frosting. I used this amazing cupcake frosting recipe. When piping on the frosting, I didn’t have the right frosting tip so I just used the coupler and made about circles working from the outside in. It was perfect and super easy!
My go-to vanilla cupcakes. Perfect every time!
P.S. Use lots of frosting. No one likes a gimpy cupcake.
The original dough recipe is from Glorious Treats who tested scores of cupcakes before arriving at this fantastic and truly perfect cupcake recipe. She has also recommended cake flour for best results.
I decorated these beauties with raspberries or halved strawberries and basil leaves and the colors were so striking and lovely. They went fast at the baby shower. I suspect people ate more than one because not everyone had a chance to try them (and there were 45 since I tripled the recipe!). I don’t blame you for sneaking multiples ;).
P.S. F.Y.I. Readers who live in high altitude areas have reported that the cupcakes don’t rise as well in high altitudes.
PPS. According to the original recipe author, you can create a 9″ cake out of this recipe. I have not tested this but several readers have reported good results turning it into a cake. You would need to double the recipe for two 9-inch cake layers.
Servings: Makes 15 regular-sized cupcakes
Ingredients for Vanilla Cupcake Recipe:
1 1/4 cups cake flour *measured correctly (Watch How to Make Cake Flour) or Canadian all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, room temp
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk or plain kefir
Click here for the Best Cupcake Frosting Recipe (as photographed here), or try this new Swiss Meringue Buttercream.
How to Make the Best Vanilla Cupcakes:
Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
My go-to vanilla cupcakes. Perfect every time!
2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
My go-to vanilla cupcakes. Perfect every time!
3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).
My go-to vanilla cupcakes. Perfect every time!
4. Add vanilla and oil and beat on medium speed (1 minute)
My go-to vanilla cupcakes. Perfect every time!.
5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
My go-to vanilla cupcakes. Perfect every time!
My go-to vanilla cupcakes. Perfect every time!
6. Pour batter into a lined muffin pan. I use a level ice cream scoop for even measuring. Fill liners to about 1/2 full (do not over-fill).
My go-to vanilla cupcakes. Perfect every time!
7. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. My oven takes 14 minutes. Let them cool in the pan for a couple minutes, then remove. Note: if baking mini cupcakes, bake 10 minutes.
My go-to vanilla cupcakes. Perfect every time!
Once the vanilla cupcakes are cooled to room temp, pipe on the frosting. I used this amazing cupcake frosting recipe. When piping on the frosting, I didn’t have the right frosting tip so I just used the coupler and made about circles working from the outside in. It was perfect and super easy!
My go-to vanilla cupcakes. Perfect every time!
P.S. Use lots of frosting. No one likes a gimpy cupcake.