Introduction
Soft, fluffy, and full of rich vanilla flavor, these vanilla cupcakes are perfect for any occasion. Topped with a smooth buttercream, they are a delightful treat for all ages.
Detailed Ingredients with measures
125g unsalted butter, softened
150g caster sugar
2 large eggs
1 ½ teaspoon vanilla extract
185g plain flour
1 ½ teaspoon baking powder
¼ teaspoon salt
120ml full-fat milk
Prep Time
15 mins
Cook Time, Total Time, Yield
Cook Time: 20 mins
Total Time: 35 mins
Yield: 12 cupcakes
Directions
1. Preheat the oven to 180°C (350°F) and line a 12-hole muffin tin with cupcake liners.
2. In a mixing bowl, beat the butter and sugar together until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add half the dry ingredients to the butter mixture and mix gently. Then, add the milk and mix again. Finally, add the remaining dry ingredients and stir until just combined.
6. Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
7. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
9. Frost with your favorite buttercream and enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C (350°F) and line a 12-hole muffin tin with cupcake liners.
Step 2: Cream Butter and Sugar
In a mixing bowl, beat the softened butter and caster sugar together until the mixture is pale and fluffy.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract until well combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the plain flour, baking powder, and salt until evenly combined.
Step 5: Combine Ingredients
Add half of the dry ingredients to the butter mixture and mix gently. Then, pour in the full-fat milk and mix again until combined. Finally, add the remaining dry ingredients and stir until just combined, being careful not to overmix.
Step 6: Fill Cupcake Liners
Divide the batter evenly between the lined cupcake liners, filling each about two-thirds full.
Step 7: Bake
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool Cupcakes
Allow the cupcakes to cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Step 9: Frost and Enjoy
Frost the cooled cupcakes with your favorite buttercream and enjoy!
Notes
Ingredient Temperature
Make sure the butter is softened to room temperature for easier mixing.
Mixing Technique
Avoid overmixing the batter to keep the cupcakes light and fluffy.
Storage
Store any leftover cupcakes in an airtight container at room temperature for up to three days.
Customization
Feel free to add sprinkles or fruit preserves to the frosting for extra flavor and decoration.
Storage Instructions
Room Temperature
Store the cupcakes in an airtight container at room temperature for up to three days. This keeps them soft and fresh.
Refrigeration
If you need to store them for longer, place them in the refrigerator for up to a week. Allow them to come back to room temperature before serving for the best texture.
Freezing
These cupcakes can also be frozen for up to three months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw them in the refrigerator overnight before serving.
Serving Suggestions
Frosting Variations
Top your vanilla cupcakes with classic buttercream frosting, cream cheese frosting, or even a chocolate ganache for a twist. You can also use whipped cream for a lighter option.
Decorations
Add sprinkles, chocolate shavings, or fresh berries as a decorative touch that enhances the visual appeal and flavor.
Pairings
These cupcakes pair beautifully with a cup of tea or coffee. They can also be served as a sweet treat alongside fruit salad or ice cream for a delightful dessert platter.
Nutritional Information
Per Cupcake (without frosting)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 120mg
- Total Carbohydrates: 25g
- Dietary Fiber: <1g
- Sugars: 12g
- Protein: 2g
Note
Nutritional values may vary based on specific ingredients and portion sizes.
Ingredient Substitutions
Butter
Instead of unsalted butter, you can use margarine or coconut oil for a dairy-free option.
Sugar
Granulated sugar can be substituted with coconut sugar or a sugar alternative for a healthier choice.
Eggs
For an egg-free version, replace each egg with ¼ cup of unsweetened applesauce or ½ a mashed banana.
Milk
Use almond milk, soy milk, or any plant-based milk instead of full-fat milk for a dairy-free cupcake.
Flour
For a gluten-free option, you can use a 1:1 gluten-free baking flour blend in place of plain flour.
Cook techniques
Preparing the Ingredients
Ensure your butter is softened to room temperature for easier mixing. Measure all ingredients accurately for the best results.
Creaming Butter and Sugar
Beat the butter and sugar together until the mixture is pale and fluffy. This process incorporates air, which is crucial for a light texture.
Adding Eggs
Add each egg one at a time, ensuring it is fully incorporated before adding the next. This helps to prevent the mixture from curdling.
Mixing Dry Ingredients
Sift together the flour, baking powder, and salt to eliminate lumps and ensure even distribution in the batter.
Incorporating Ingredients
When combining wet and dry ingredients, mix gently to avoid overworking the batter, which can lead to dense cupcakes.
Baking Temperature and Time
Bake at 180°C (350°F) for 20-22 minutes, keeping an eye on the cupcakes for even browning and doneness. Use a toothpick to check for readiness.
Cooling Process
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack. This helps to maintain moisture and texture.
FAQ
Can I use margarine instead of butter?
Yes, but using unsalted butter provides the best flavor and texture for vanilla cupcakes.
What type of flour is best for cupcakes?
Plain flour (all-purpose flour) is ideal, but for a lighter texture, you can use cake flour.
Can I make the batter ahead of time?
It’s best to bake the cupcakes fresh. If you must prepare ahead, store the batter in the fridge for up to a few hours before baking.
How do I know when my cupcakes are done?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs attached, they are done.
Can I freeze vanilla cupcakes?
Yes, you can freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw before frosting and serving.
What can I use instead of eggs in this recipe?
You can substitute eggs with applesauce, mashed banana, or a commercial egg replacer, though this may alter the flavor and texture.
Conclusion
Soft, fluffy, and infused with a delightful vanilla flavor, these vanilla cupcakes are a beloved treat suitable for any event. The combination of buttercream frosting and the rich cake base ensures they bring joy to both children and adults alike.
More recipes suggestions and combination
Chocolate Chip Vanilla Cupcakes
Add mini chocolate chips to the batter for a delicious twist on the classic vanilla flavor.
Vanilla Cupcakes with Fruit Filling
Fill the centers with a spoonful of your favorite fruit preserves or fresh fruit for a burst of flavor.
Almond Vanilla Cupcakes
Substitute a portion of the vanilla extract with almond extract for a nutty aroma and taste.
Matcha Vanilla Cupcakes
Incorporate matcha powder into the batter for a unique green tea flavor paired with vanilla sweetness.
Vanilla Cupcakes with Lemon Frosting
Top with a tangy lemon buttercream for a refreshing citrus twist that contrasts beautifully with the sweet vanilla base.
Spiced Vanilla Cupcakes
Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavor that's perfect for fall.
Vanilla Cupcakes with Cream Cheese Frosting
Use cream cheese frosting instead of buttercream for a tangy and creamy topping that complements the vanilla cake.
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