Dessertscookingclassy5.0
Vanilla Cupcakes
Perfect Vanilla Cupcakes! These are light and fluffy, soft and tender, deliciously sweet and brimming with vanilla flavor.
👥 12 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 30 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees. Line a 12-cup standard size muffin pan with paper liners, set aside.
cup (86 g) cake flour (scoop and level to measure)2/3cup (95 g) all-purpose flour (scoop and level to measure)2/3cup (150 g) granulated sugar3/4cup (113 g) unsalted butter, (brought to room temperature)1/2cup (80 ml) whole milk, (brought to room temperature)1/3cup (80 ml) buttermilk, (brought to room temperature)1/3cup (56 g) salted butter, (brought to room temperature)1/4cups (270 g) powdered sugar2 1/4
2
In a medium mixing bowl whisk together cake flour, all-purpose flour, baking powder and salt, set aside.
3
In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer) cream together sugar and butter on low speed until combined then increase to high speed and whip until very light and fluffy, about ⏱️ 4 minutes. Scrape down bowl.
4
Add 1 egg and mix until blended, then mix in second egg and vanilla. Scrape down bowl.
5
Add 1/3 of the flour mixture and mix on low speed just until combined. Add milk and mix just until combined. Add another 1/3 flour mixture, mix. Add buttermilk, mix. Finish by mixing in last 1/3 of the flour mixture.
6
Remove bowl from stand mixer and scrape bowl and gently fold mixture to ensure ingredients are evenly incorporated.
7
Divide batter among prepared muffin cups filling each about 2/3 full.
cup (86 g) cake flour (scoop and level to measure)2/3cup (95 g) all-purpose flour (scoop and level to measure)2/3cup (150 g) granulated sugar3/4cup (113 g) unsalted butter, (brought to room temperature)1/2cup (80 ml) whole milk, (brought to room temperature)1/3cup (80 ml) buttermilk, (brought to room temperature)1/3cup (56 g) salted butter, (brought to room temperature)1/4cups (270 g) powdered sugar2 1/4
8
Bake in preheated oven until toothpick inserted into center comes out clean, about 17 to ⏱️ 22 minutes.
9
Let cool in pan for just a few minutes then transfer to a wire rack to cool completely.*
10
For the frosting: In the bowl of an electric stand mixer (or using a hand mixer and a mixing bowl) cream together 1/2 cup unsalted butter and 1/4 cup salted butter until pale and fluffy.
cup (86 g) cake flour (scoop and level to measure)2/3cup (95 g) all-purpose flour (scoop and level to measure)2/3cup (150 g) granulated sugar3/4cup (113 g) unsalted butter, (brought to room temperature)1/2cup (80 ml) whole milk, (brought to room temperature)1/3cup (80 ml) buttermilk, (brought to room temperature)1/3cup (56 g) salted butter, (brought to room temperature)1/4cups (270 g) powdered sugar2 1/4
11
Add powdered sugar, heavy cream and vanilla extract and whip until very pale and fluffy (its fluffiness should start to remind you of whipped cream). Frost over cooled cupcakes.
heavy cream2 Tbspvanilla extract1 tsp
Nutrition Facts
calories
389 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
1 g
sugar Content
35 g
sodium Content
99 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
86 mg
carbohydrate Content
47 g
saturated Fat Content
13 g
unsaturated Fat Content
7 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...