my favorite vanilla cupcakes

My Favorite Vanilla Cupcakes

Learn how to make perfect easy vanilla cupcakes from scratch using simple ingredients. They are super soft and moist with intense vanilla flavor!

Everyone says their vanilla cupcakes are the best.

Well, they haven’t tried my vanilla cupcake recipe yet!

These cupcakes are the BEST… firm but still amazingly moist with intense vanilla flavor.

my favorite vanilla cupcakes 2

This easy vanilla cupcake recipe is made from SCRATCH and I am certain it will become your “go-to” recipe, once you give it a shot!

Now, this cupcake batter takes a bit LONGER to prepare than usual.

But trust me, once you bite into these cupcakes… you will know all that work was totally WORTH it!

my favorite vanilla cupcakes

So, what makes them so SPECIAL?!

For starters, I use CAKE FLOUR, which gives these cupcakes a great texture … not too soft that it’s falling apart BUT not too firm that it tastes like a darn muffin!

I also like to SIFT the flour, which gets rid of any lumps and helps make the cupcakes fluffy.

Another important thing I do is separate the eggs and whip the egg whites until peaks form and then add them into the mixture.

I think that’s the KEY to making these vanilla cupcakes fluffy.

Lastly, whatever you do… please DON’T over-mix this batter!

my favorite vanilla cupcakes 4To  make my favorite vanilla cupcakes, you will need the following ingredients:

2 1/4 cups sifted cake flour
1 3/4 cups sugar
3/4 cup salted butter
1 cup whole milk
2 eggs (separated)
2 1/4 tsp baking powder
2 tbsp good quality vanilla extract OR 1 tbsp vanilla emulsion oil
American buttercream frosting or Chocolate buttercream icing

Notes:
– This recipe yields about 16 cupcakes (I know that’s a weird number but it’s just the way it is)
– I use salted butter, which cuts the sweetness of the cupcakes but you can use unsalted butter.

And here are the steps:

Step 1:
Add flour and baking powder in a deep mixing bowl and whisk everything together.
Keep this aside.

Step 2:
Separate the eggs and add egg whites in another mixing bowl.
Beat them until peaks form and the mixture becomes white and fluffy.
Keep this aside.

Step 3:
In another mixing bowl, cream butter and sugar for about 5-8 minutes.
The color of the mixture will change and become pale and creamy.

Step 4:
Add the egg yolks and vanilla extract and mix again.

Step 5:
Add the dry flour mixture and milk alternately until everything is just combined.
You may have some lumps. Don’t worry. Just don’t over-mix!

Step 6:
Fold the egg whites into the batter very gently.
This batter will be very thick.
Don’t try to thin it out by adding extra milk.

Step 7:
Pour this batter into cupcake liners.
Bake at 350 degrees for about 20 minutes or until an inserted toothpick comes out clean.

Step 8:
Allow the cupcakes to cool down.
Then, frost them in buttercream icing or chocolate frosting.
I used the star tip to create this pretty design on the top of each cupcake.
And you are done!

my favorite vanilla cupcakes 5

If you liked this post, you may also like some of these other cupcake recipes…

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5.0 from 1 reviews
My favorite vanilla cupcakes
Author: 
Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Learn how to make perfect easy vanilla cupcakes from scratch using simple ingredients. They are super soft and moist with intense vanilla flavor!
Ingredients
  • 2¼ cups sifted cake flour
  • 1¾ cups sugar
  • ¾ cup salted butter
  • 1 cup whole milk
  • 2 eggs (separated)
  • 2¼ tsp baking powder
  • 2 tbsp good quality vanilla extract OR 1 tbsp vanilla emulsion oil
  • Vanilla buttercream icing or Chocolate frosting
Instructions
  1. Add flour and baking powder in a deep mixing bowl and whisk everything together. Keep this aside.
  2. Separate the eggs and add egg whites in another mixing bowl. Beat them until peaks form and the mixture becomes white and fluffy. Keep this aside.
  3. In another mixing bowl, cream butter and sugar for about 5-8 minutes. The color of the mixture will change and become pale and creamy.
  4. Add the egg yolks and vanilla extract and mix again.
  5. Add the dry flour mixture and milk alternately until everything is just combined. You may have some lumps. Don’t worry. Just don’t over-mix!
  6. Fold the egg whites into the batter very gently. This batter will be very thick. Don’t try to thin it out by adding extra milk.
  7. Pour this batter into cupcake liners. Bake at 350 degrees for about 20 minutes or until an inserted toothpick comes out clean.
  8. Allow the cupcakes to cool down. Then, frost them in buttercream icing or chocolate frosting.
  9. I used the star tip to create this pretty design on the top of each cupcake.
Notes
– This recipe yields about 16 cupcakes (I know that’s a weird number but it’s just the way it is)
– I use salted butter, which cuts the sweetness of the cupcakes but you can use unsalted butter.

Well, that’s all for today.

Until next time, tata my lovelies!

45 Comments

  1. Kiki

    February 9, 2017 at 3:50 pm

    How many calories is this?

    1. Abeer Rizvi

      February 13, 2017 at 5:44 am

      I don’t really know. I have never calculated that before…Sorry!

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