vanilla cupcakes

This is the only vanilla cupcake recipe you need! They are perfectly soft, rise evenly and go well with just about any cupcake frosting. The best cupcakes!

Perfect Vanilla Cupcake Recipe

all-purpose flour

tsp baking powder

tsp salt

unsalted butter (softened)

sugar

eggs (room temperature)

tsp pure vanilla extract

buttermilk (or plain kefir, room temperature)

Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.

In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.

Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.

Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.

Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

https://www.youtube.com/watch?v=Ffqe3GnNJhc

This is the only vanilla cupcakes recipe you will need. The texture is light, fluffy, and melt-in-your-mouth good. These cupcakes are super easy to make. We love these with our Cupcake Frosting. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR VANILLA CUPCAKES:
►1 1/4 cups all-purpose flour
►1 1/4 tsp baking powder
►1/2 tsp salt
►1/2 cup unsalted butter softened
►3/4 cup sugar
►2 large eggs room temperature
►2 tsp pure vanilla extract
►1/2 cup buttermilk or plain kefir room temperature

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How to Get PERFECT VANILLA CUPCAKES Every Time

This Small Batch Vanilla Cupcakes recipe makes 6 moist and delicious cupcakes that are topped with a simple vanilla buttercream frosting. They're perfect for birthdays, welcome-to-the-neighborhood gifts, or just a fun after dinner treat for the family!

Small Batch Vanilla Cupcakes

All-Purpose Flour

Baking Powder

Salt

Unsalted Butter (room temperature)

Sugar

Large Egg (room temperature)

Vanilla Bean Paste or Vanilla Extract

Milk

Powdered Sugar (sifted)

Heavy Whipping Cream

Vanilla Extract

Adjust your oven rack to the 2nd level position (just above center). Preheat your oven to 350ºF and line a cupcake tin with 6 cupcake liners. I placed mine in the middle section of the tin.

Using your hand-held mixer or stand mixer fitted with a paddle attachment, mix together the all-purpose flour, baking powder, salt, unsalted butter, granulated sugar and egg on medium-high speed until well blended (about 1 minute). Scrape down the sides of the bowl as needed.

Add in the vanilla bean paste and milk, and mix until just combined (about 30 seconds). The batter should be easily scoopable and on the thinner side, but not runny.

Using a medium-size cookie scoop (or a serving spoon and regular size spoon), evenly divide the batter into the cupcake liners.

Bake for 18-20 minutes at 350ºF. They should be a nice golden yellow color with a slight dome to the top.

Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.

small batch vanilla cupcakes

Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (about 1-2 minutes).

Reduce the mixer speed to low and add in the sifted powdered sugar, heavy whipping cream, vanilla extract, and salt, mixing until fully combined. Scrape down the sides of the bowl as needed.

Fill a medium size piping bag fitted with the Wilton 1A piping tip (or one of your choosing) and pipe the frosting onto each cooled cupcake.

Top with sparkling sugar, berries, sprinkles, or other toppings of your choosing!

vanilla buttercream frosting

Perfect vanilla cupcakes topped with an easy vanilla frosting.

Vanilla Cupcakes

(165 grams) all-purpose flour

baking powder

salt

(115 grams) unsalted butter, softened

(200 grams) granulated sugar

eggs

vanilla extract

(120 grams) full fat sour cream

(230 grams) unsalted butter, softened

(360 grams) confectioner's sugar

(30 milliliters) heavy cream

Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined.

Slowly add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.

Scoop the batter into the cupcake liners, filling them a little over half way full. You should end up with exactly 14 cupcakes.

Bake in separate batches at 350F for 18-22 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.

Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.

To make the vanilla cupcakes:

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer) beat the butter on medium speed until smooth.

Add in the confectioner's sugar and vanilla and mix on low until well combined. Slowly add in the heavy cream, increase the speed to medium-high, and mix for a few more minutes until the frosting is smooth and well combined.

Frost the cooled cupcakes as desired.

To make the frosting

This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery.

Simply Perfect Vanilla Cupcakes

(210 grams) cake flour (spoon & leveled)

baking soda

(115 grams) unsalted butter, softened to room temperature

egg whites,

2 teaspoons pure vanilla extract

seeds vanilla bean

(120 grams) full-fat sour cream

(120 milliliters) whole milk

vanilla buttercream and sprinkles for decorating (I use Sweetapolita brand)

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners &#8211; this recipe makes about 14 cupcakes. Set aside.

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour/spoon the batter into the liners &#8211; fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Frost cooled cupcakes with vanilla buttercream. I simply used an icing knife. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

I made these last night to see if I should try to make cupcakes for our party or buy.   My husband REALLY loved them.  I didn’t get to the frosting yet.  I would highly recommend this recipe.  Thank You!

this is the best cupcake i ever had!

its so delicious, fluffy, moist, light and airy

Evreyone go for this recipe!

Hi Sally, I've made cupcakes using this recipe as well as a 6 layered 6" rainbow cake by doubling this recipe. However, I'd used 3 whole eggs, the cream as well as the milk. So if I wanted to use whole eggs, should I cut out the cream or the milk? Thankyou! This recipe has been a hit all three times I've made this tho

Hi sally, i just made cupcake with this recipe this morning. It's so good. Thanks for the recipe n tips.
But why my top of cupcake wet?

Made these delicious cupcakes today and I’m not usually a big cupcake fan but seriously amazing!!!! So incredibly easy and simple yet absolutely yummy 

Hi Sally,
I was wondering if this recipe could be cut in half? I would like to make a half a batch of your vanilla cupcakes as well as your chocolate cupcakes. Will halving the recipe have any effects on the baking overall and how it turns out? I have made these vanilla ones before and they're absolutely delicious and I would like to try and make the chocolate ones. I don't need that many cupcakes so that's why I'm asking if it could be halved.
Thanks :)

These are perfect! Made them for my daughter's birthday. I've made tons of vanilla recipes and this is by far may favorite

I made these for my son's Birthday and they were a huge hit!

These Strawberry Truffle Cupcakes are moist vanilla cupcakes filled with strawberry truffle filling, topped with white chocolate buttercream! A perfect strawberry dessert for Valentine's Day!

Strawberry Truffle Cupcakes

oz white chocolate chips

tbsp strawberry extract

(120 milliliters) heavy whipping cream

Pink gel icing color

(163 grams) all-purpose flour

tbsp (84 grams) unsalted butter, room temperature

(155 grams) sugar

vegetable oil

tsp vanilla extract

+ 2 tbsp (150 milliliters) milk

(280 grams) unsalted butter, room temperature

(575 grams) powdered sugar

5-6 tbsp (45-60 milliliters) heavy whipping cream

candies

To make the strawberry truffle filling, put the white chocolate chips in a medium sized bowl.

2. Put the strawberry extract and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.

3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.

4. Add a very small amount of pink gel icing color and stir until combined. Add a small amount more, if needed, to get the right shade of pink. Keep in mind that once you whip this filling later, it&#8217;ll lighten a bit, so make it a touch darker than you&#8217;ll end up wanting it to be in the end.

5. Set the ganache in the fridge to firm up, about 2-3 hours.

6. To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

0. Add half of the dry ingredients to the batter and mix until mostly combined.

1. Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.
12

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
13

Fill the cupcake liners about 3/4 full and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
14

Remove cupcakes from the oven and place on a cooling rack to cool.
15

While the cupcakes cool, finish the filling. Put the chilled mixture in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the mixture lighten in color.
16.

ut out the centers of the cupcakes. You can use a cupcake corer or a knife.
17.

ill the centers of the cupcakes with the filling. Set the cupcakes in the fridge while you make the frosting.
18.

o make the frosting. Place the white chocolate chips in a microwave safe bowl and heat in 10-20 second increments, stirring between each, until white chocolate is melted and smooth. Set aside to cool a bit.
19.

n a large mixer bowl, beat the butter until smooth.
20.

dd the cooled white chocolate in 2-3 batches and mix until well combined.
21.

dd about half of the powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
22.

dd remaining powdered sugar and salt and mix until smooth.
23.

dd remaining heavy cream as needed to get the right consistency of frosting.
24.

ivide the frosting roughly in half. Add some pink gel icing color to one half of the frosting.
25.

o frost the cupcakes with the colored swirl, I like to use three piping bags. I use two piping bags and add the white frosting to one and the pink frosting to the other. Then add your piping tip (I used Ateco tip 847) to the third large piping bag. Add the two frosting filled bags to the third bag side-by-side. It may seem a little tight and awkward, but it&#8217;ll mostly fit. When you squeeze from the top of the third bag to pipe the frosting, the two colors should come out evenly next to each other to create the swirl. Frost the cupcakes with the buttercream, then top with a heart candy.
26.

efrigerate cupcakes in an air tight container until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.

Tried these today because I love strawberry anything and these cupcakes came out great! The entire family loved them.

I cannot describe the yumminess of those scrumptious cupcakes....... I finally understand the phrase  "for a loss of words"!    My message to any one who is debating to make these: MAKE THEM!!!
From the cream to the filling, and last BUT NOT LEAST, the cupcake. And I just wanted to say , Lindsay is SUPER at cupcake recipes! I'm gonna start to make a new batch of "Lindsay cupcakes" every week.... Well thanks Lindsay  : )

Perfect vanilla cupcakes topped with a vanilla buttercream and fresh strawberries.

Perfect Vanilla Cupcakes with Fresh Strawberries

butter

flour

strawberries

icing sugar mixture

tbs milk

Preheat oven to 175 degrees celsius (fan-forced). Place cupcake cases into the holes of two 12-hole muffin trays.

Place the butter, caster sugar, salt and vanilla extract into a bowl.

Beat together with a stand-mixer or hand-held beaters until pale and fluffy.

Add the eggs to a separate bowl and beat together lightly.

Slowly add the egg mixture to the butter mixture while continuing to beat.

When all of the egg mixture has been completely combined with the butter mixture, sift in the self raising flour and stir with a spoon until just combined (don't over combine).

Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.

Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre (if you're making mini cupcakes, reduce the cooking time slightly).

Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.

To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).

Slowly add the icing sugar mixture, milk and vanilla extract and continue to beat until smooth and creamy.

Ice cupcakes when they have completely cooled and place a fresh strawberry into the frosting.

Conventional Method

Place sugar and butter into the TM bowl and and mix for 15 seconds, Speed 5.

Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.

Place the cupcake mixture into the cupcake cases - filling them to 2/3 full. Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre (if you&#x27;re making mini cupcakes, they will need slightly less cooking time).

To make the icing, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9.

Add the butter, milk and vanilla extract to the bowl. Mix for 30 seconds on Speed 4.

Spread icing over cooled cupcakes and place a fresh strawberry into the frosting.

Thermomix Method

Recipe video above. Your search for the perfect Vanilla Cupcakes is over! These have a professional bakery-style crumb that&#039;s way more plush and velvety than typical recipes. And very importantly, these stay perfectly fresh for 4 days - unheard of!While for Vanilla Cake, I prefer using a standmixer, for these cupcakes, I find it&#039;s easier to use a handheld beater - see notes for why.Metric - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. See Notes for four key things to guarantee success.

Vanilla Cupcakes - stays moist 4 days!!

plain / all purpose flour ((cake flour OK too, Note 1))

tsp baking powder ((NOT baking soda, Note 2))

caster / superfine sugar ((granulated/regular ok too, Note 4))

unsalted butter

milk (, full fat (Note 5))

tsp vanilla extract (, the best you can afford (Note 6))

tsp vegetable or canola oil ((Note 7))

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.

Place cupcake liners in a standard muffin tin. (Note 9)

Preparation:

Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.

Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cover with lid and leave on turned off stove). (Note 10)

Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.

Add sugar: With the beater still going, pour the sugar in over 30 seconds.

Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.

Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don&#039;t need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.

Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

Cupcake Batter:

Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.

Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.

Bake:

Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.

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