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Classic Vanilla Cupcakes


  • Author: Sarah

Ingredients

The beauty of classic vanilla cupcakes lies in their simplicity. You don’t need a pantry full of exotic ingredients to create something truly special. However, the quality of your ingredients does matter, especially when vanilla is the star of the show. Here’s a breakdown of what you’ll need, and why each ingredient is important for achieving cupcake perfection:

  • All-Purpose Flour: 3 cups (375g). Flour provides the structure for your cupcakes. All-purpose flour strikes a good balance, creating a tender yet sturdy crumb. Make sure to measure it correctly; spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag, which can lead to using too much flour.
  • Granulated Sugar: 2 cups (400g). Sugar not only sweetens the cupcakes but also contributes to their moistness and tenderness. Granulated sugar is the standard for cupcakes, providing the right level of sweetness and texture.
  • Baking Powder: 3 ½ teaspoons. This is your leavening agent, responsible for making the cupcakes rise and become light and fluffy. Ensure your baking powder is fresh; old baking powder may lose its potency, resulting in flat cupcakes.
  • Salt: 1 teaspoon. Salt enhances the flavors of all the other ingredients, especially the vanilla and butter. Don’t skip it! It balances the sweetness and prevents the cupcakes from tasting flat.
  • Unsalted Butter: 1 cup (2 sticks, 227g), softened to room temperature. Butter is crucial for flavor, richness, and moisture. Using unsalted butter allows you to control the amount of salt in the recipe. Room temperature butter is essential for creaming properly with the sugar, creating air pockets that lead to light and airy cupcakes. If your butter is too cold, it won’t cream smoothly; if it’s too melted, your cupcakes might be greasy.
  • Large Eggs: 4, at room temperature. Eggs provide structure, richness, and moisture. They also contribute to the emulsification of the batter, helping to create a smooth and cohesive texture. Room temperature eggs incorporate more easily into the batter, resulting in a smoother batter and better rise.
  • Whole Milk: 1 cup (240ml), at room temperature. Milk adds moisture and helps to thin the batter to the right consistency. Whole milk provides more richness and flavor compared to lower-fat milk, but you can substitute with 2% milk if preferred. Room temperature milk prevents the cold liquid from seizing up the butter in the batter.
  • Vanilla Extract: 2 tablespoons. This is the star flavor! Use good quality vanilla extract for the best vanilla flavor. Imitation vanilla extract often tastes artificial and lacks the depth of real vanilla. If you want to elevate the vanilla flavor even further, consider using vanilla bean paste or scraping the seeds from a vanilla bean in addition to the extract.

Optional Ingredients for Enhanced Flavor or Decoration:

  • Vanilla Bean Paste: 1 tablespoon (in addition to or instead of extract for a more intense vanilla flavor with visible vanilla bean specks).
  • Almond Extract: ¼ teaspoon (for a subtle nutty and warm note that complements vanilla, use sparingly as it can be overpowering).
  • Lemon Zest: 1 teaspoon (for a bright, citrusy lift that cuts through the sweetness, especially nice if pairing with a lemon frosting).
  • Sprinkles: For decoration, use your favorite sprinkles to add color and fun to your cupcakes!

Instructions

Now that you have all your ingredients ready, let’s get baking! Follow these detailed, step-by-step instructions to create your own batch of classic vanilla cupcakes. Don’t worry if you’re a beginner baker; this recipe is designed to be easy to follow and yield fantastic results every time.

Step 1: Preheat Your Oven and Prepare Your Cupcake Pan

  • Preheat your oven to 350°F (175°C). This is the ideal temperature for baking cupcakes, ensuring they bake evenly without burning on the outside before the inside is cooked through.
  • Line a 12-cup muffin tin with paper cupcake liners. Paper liners make it easy to remove the cupcakes and also prevent them from sticking to the pan. If you don’t have liners, you can grease and flour the muffin tin, but liners are highly recommended for ease and presentation.

Step 2: Combine Dry Ingredients

  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking is important to ensure the baking powder and salt are evenly distributed throughout the flour. This prevents pockets of baking powder that could cause uneven rising or salty spots in your cupcakes.
  • Set the bowl of dry ingredients aside.

Step 3: Cream Butter and Sugar

  • In a separate large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened unsalted butter on medium speed until smooth and creamy. This usually takes about 1-2 minutes.
  • Gradually add the granulated sugar to the butter, beating on medium speed until the mixture is light, fluffy, and pale yellow. This process, known as “creaming,” is crucial for incorporating air into the batter. The air pockets created during creaming are what make the cupcakes light and airy. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. Creaming should take about 3-5 minutes. Don’t rush this step!

Step 4: Incorporate Eggs

  • Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat well after each addition, scraping down the sides of the bowl as needed. This ensures the eggs emulsify properly into the butter and sugar mixture, contributing to a smooth batter.
  • Beat in the vanilla extract (and almond extract or lemon zest if using). Mix until just combined.

Step 5: Alternate Wet and Dry Ingredients

  • In a separate bowl or measuring cup, combine the room temperature whole milk.
  • With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. This means you’ll add dry ingredients, then milk, then dry ingredients, then milk, and finally dry ingredients.
  • Mix until just combined after each addition. Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in tough, dense cupcakes. Mix only until the flour streaks disappear and the batter is smooth.

Step 6: Fill Cupcake Liners

  • Using an ice cream scoop or a spoon, fill each cupcake liner about two-thirds full. This is the perfect amount to allow the cupcakes to rise without overflowing. Using an ice cream scoop helps to ensure consistent sizing for each cupcake, so they bake evenly.

Step 7: Bake the Cupcakes

  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The baking time may vary slightly depending on your oven. Start checking for doneness around 18 minutes. The cupcakes should be lightly golden brown on top and spring back lightly when gently pressed.
  • Do not overbake! Overbaked cupcakes will be dry.

Step 8: Cool the Cupcakes

  • Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5-10 minutes. This allows them to firm up slightly before you try to remove them.
  • Carefully transfer the cupcakes to a wire rack to cool completely before frosting. Cooling them on a wire rack allows air to circulate underneath, preventing the bottoms from becoming soggy. Cupcakes must be completely cool before frosting; otherwise, the frosting will melt.

Step 9: Frost and Decorate (Optional)

  • Once the cupcakes are completely cool, frost them with your favorite frosting. Classic vanilla buttercream is a perfect pairing, but you can also use chocolate buttercream, cream cheese frosting, or even a simple glaze.
  • Decorate with sprinkles, edible glitter, fresh berries, or any other toppings you desire. Get creative and have fun!

Nutrition

  • Serving Size: one normal portion
  • Calories: 300
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg