Classic Vanilla Cupcakes
Once in a while, most of us have a sweet tooth 🦷… some more than others! To take care of this craving, there are so many scrumptious desserts to make like pies 🥧, cakes 🍰, puddings, cookies 🍪, pastries, ice cream 🍦, and so on.
When there are guests coming over, I take advantage of the situation by making a nice cake like Chocolate Lava Cake with Caramel, Boston Cream Pie, Cheesecake, Rum Baba (Baba au Rhum), Black Forest Cake, Charlotte, Tropical Pineapple Upside Down Cake, etc. Other times, when it’s just for the two of us, I still bake cakes but the little ones… 🧁
I have a few delicious cupcake recipes that I like to make; Nutella, Pistachio, Dulce de Leche, Lemon Sunshine, Red Velvet, Chocolate Orange, Maple Bacon, Cappuccino, Cookies & Cream, After 8, Margarita, and many more. There’s also this one… Classic Vanilla Cupcakes!
Miles away from the boxes of cupcake mix from the store, they’re light, fluffy, and bursting with vanilla flavor! These are incredibly delicious! They’re moist and very easy to make! I bake them often and the reason is they’re versatile is because you can decorate them according to the occasion 🎈; dinner parties, baby showers, birthdays, or simply to feed that sweet tooth!
This is a pretty straightforward recipe; cream butter and sugar together, add some flavorless oil and pure vanilla extract, mix in an egg 🥚 at a time before adding a 1/3 of dry ingredients as well as a 1/3 buttermilk and process between each addition.
There are a few ingredients I would like to mention. Unbleached all-purpose flour is what I use in my Classic Vanilla Cupcakes 🧁 and it works like a charm! Many think that cake flour is the way to go for moist and fluffy cupcakes. That’s not true. Actually, I prefer using plain versus cake and they come out lovely every time!
Everyone out there proclaims to have the best Classic Vanilla Cupcakes. Actually, the secret for them to stay moist longer relies on the oil… that’s all! Yes, you can beat the batter to incorporate air in it but the downside is you have to be precise in your timing otherwise if it’s overmixed, the cupcakes will come out tough.
Buttermilk 🥛 plays a great part in the texture and moisture of the cupcakes. The acidity helps to tenderize them and as a result, they’ll be lighter. Unless, you need it for other recipes, it’s more economical to make it from scratch and just use the amount you’ll be needing. Here’s the link to make your own… Buttermilk from Scratch
Moist and tender, these Classic Vanilla Cupcakes are simply a scrumptious blank canvas! You can pipe on any flavored icing, sprinkle on some sanding sugar or turn them into mini strawberry shortcakes. These definitely deserve a try and you’ll see… they’ll be your go-to little guys from now on… 😉
Bon Appétit! 📽
Here are more scrumptious cake recipes 🍰 for you to try…
– Holiday Fruitcake
– Blueberry Cake
– Cranberry Orange Bundt Cake
– Coffee Cake
– Chocolate Raspberry Cake with a Mirror Glaze
– Cream Cheese Carrot Cake
and for even more International recipes, click on this link… Recipe Category • Dessert
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Classic Vanilla Cupcakes
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Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. ground Himalayan sea salt
- 6 tbsp. unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 tbsp. grapeseed oil (substitute other flavorless oil) tips & tricks
- 2 large free-range eggs, room temperature
- 2 tsp. pure vanilla extract
- 1/2 cup buttermilk, room temperature tips & tricks
Directions
- Preheat oven to 350ºF and line a 12-cup standard muffin pan with cupcake liners; set aside.
- In a mixing bowl, add flour, baking powder and salt; whisk until well blended.
- In the bowl of a stand mixer, add butter and sugar. With the paddle attachment, process on medium-high speed until the mixture is creamy, scraping the sides of the bowl if needed.
- Add grapeseed oil and process for 1 minute.
- Add one egg at a time, mixing well between each addition. Add vanilla extract and process to combine, about 30 seconds.
- Reduce the speed to medium-low and add 1/3 of the dry ingredients as well as 1/3 of buttermilk, mixing very well between each addition; scrape the bottom of the bowl and the sides as needed.
- Divide the batter evenly into the prepared muffin cups, filling them up to 2/3rds full.
- Transfer to the preheated oven and bake for 20 to 22 minutes or until a cake tester inserted in the center comes out clean with a few little crumbs.
- Remove from the heat and let them cool 5 minutes before transferring them to a wire rack to cool completely before frosting.
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