Perfect Vanilla Cupcakes Recipe

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Perfect Vanilla Cupcakes Recipe – Classic vanilla cupcakes don’t get the hype they deserve and that’s because homemade ones are usually subpar. We wanted a cupcake that was better than any bakery or box, strong vanilla flavor, and perfectly soft and fluffy. These cupcakes fit the bill. The recipe includes cornstarch which makes them lighter and mimics the characteristics of cake flour. As for the vanilla, we made sure to use lots of it. And no imitation vanilla here! This is where the fancy, high quality Madagascar vanilla comes in handy. You could even scrape vanilla beans in there as well to really drive it home. These cupcakes bake up perfectly domed with an almost crunchy sugary top making them completely irresistible.

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Perfect Vanilla Cupcakes Recipe


  • Yield: 16 1x

Description

Perfect Vanilla Cupcakes Recipe – Classic vanilla cupcakes don’t get the hype they deserve and that’s because homemade ones are usually subpar. We wanted a cupcake that was better than any bakery or box, strong vanilla flavor, and perfectly soft and fluffy. These cupcakes fit the bill. The recipe includes cornstarch which makes them lighter and mimics the characteristics of cake flour. As for the vanilla, we made sure to use lots of it. And no imitation vanilla here! This is where the fancy, high quality Madagascar vanilla comes in handy. You could even scrape vanilla beans in there as well to really drive it home. These cupcakes bake up perfectly domed with an almost crunchy sugary top making them completely irresistible.


Scale

Ingredients

CUPCAKES:
1 c. (2 sticks) butter, softened
1 1/2 c. granulated sugar
3 large eggs
1 tbsp. pure vanilla extract
2 c. all-purpose flour
3 tbsp. cornstarch
1 1/2 tsp. baking powder
1 tsp. kosher salt
3/4 c. milk

BUTTERCREAM FROSTING:
1 c. (2 sticks) butter, softened
4 c. powdered sugar
1 tsp. pure vanilla extract
3 tbsp. heavy cream
Pinch of kosher salt


Instructions

CUPCAKES:

  1. Preheat oven to 350° and line two muffin tins with liners. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until combined.
  2. In another large bowl whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
  3. Fill cupcake liners 3/4 full with batter. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 25 minutes.
  4. Remove from pan and let cool completely before frosting.

BUTTERCREAM FROSTING:

  1. In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.)

Keywords: Vanilla Cupcakes, Cupcakes, Desserts

Author: Makinze Gore

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