Best Vanilla Cupcakes Recipe
Moist vanilla cupcakes topped with melt in your mouth vanilla buttercream will be all the talk at your next cupcake party. So simple and easy no one will believe you made them from scratch in less than 30 minutes.
This is one of the best cupcakes you can eat on its own. Personally, I need no frosting at all. I can eat this with a cup of tea just like a little tea cake. This recipe makes only 12 but it can be doubled or more easily. Just change the number of cupcakes in the servings below and the recipe card will automatically calculate the recipe for you.
Don’t forget to try my BEST EVER Chocolate Cupcakes Recipe with vanilla buttercream frosting as well.
Tools
- [easyazon_link identifier=”B00063ULMI” locale=”US” tag=”vesarofca-20″]Stand Mixer[/easyazon_link] or [easyazon_link identifier=”B003922L12″ locale=”US” tag=”vesarofca-20″]Hand Mixer[/easyazon_link]
- [easyazon_link identifier=”B072WKYZS6″ locale=”US” tag=”vesarofca-20″]8-inch Round Cake Pan[/easyazon_link] or[easyazon_link identifier=”B000F741W6″ locale=”US” tag=”vesarofca-20″]7-inch Square Cake Pan[/easyazon_link]
- [easyazon_link identifier=”B00008W70J” locale=”US” tag=”vesarofca-20″]Muffin Pan[/easyazon_link]
- [easyazon_link identifier=”B000CC1ECE” locale=”US” tag=”vesarofca-20″]Mixing Bowl[/easyazon_link]
- [easyazon_link identifier=”B00004OCNS” locale=”US” tag=”vesarofca-20″]Whisk[/easyazon_link]
- [easyazon_link identifier=”B078JQ4K5Y” locale=”US” tag=”vesarofca-20″]Baking Tray[/easyazon_link]
Don’t forget to
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Description
Ingredients
For the Cupcakes
- 128 grams (1.02 cups) All-Purpose Flour
- 1 Egg large
- 60 ml (0.27 cups) Cooking Oil
- 110 grams (0.5 cups) Brown Sugar
- 30 ml (30 ml) buttermilk
- 1 tsp (1 tsp) Baking Powder
- 1/2 tsp (0.5 tsp) Baking Soda
- 1 tsp (1 tsp) Vanilla Extract
For the Vanilla Buttercream Frosting
- 114 grams (0.5 cups) Unsalted Butter
- 2 tbsp Fresh Cream
- 250 grams (2.08 cups) Powdered Sugar
- 1/4 tsp (0.25 tsp) Salt
- 1 tsp (1 tsp) Vanilla Extract
Instructions
For the Cupcakes
- Preheat oven at 170C / 340 F
- Combine Wet ingredients in one bowl
- Combine dry ingredients in the second bowl
- Combine wet and dry ingredients together until a smooth batter is formed.
- Divide between 12 cupcakes liners in a muffin pan
- Bake in a preheated oven for 18 to 20 minutes or until a skewer inserted comes out clean.
- Cool completely on a baking rack before you frost
For the vanilla buttercream frosting
- Cream butter until smooth
- Add salt and vanilla to the butter and combine well.
- Add half powdered sugar with one tablespoon of fresh cream.
- Add the remaining powdered sugar and fresh cream - combine well.
- Once all the powder sugar is combined.
Continue to whip for two full minutes until the buttercream is light and fluffy.
Frost cupcakes
- Place buttercream in a piping bag with a piping nozzle.
- Pipe a swirl or pattern on the cupcakes.
- Enjoy!
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
