The Best Vanilla Cupcakes

Are you a cupcake fan? What’s your favorite cupcake flavor?

The truth is, I was not a big cake fan, until I found and created my own recipes for truly humid cake that is light and fluffy and NOT dry and tasty even with out all the buttercream. Because. . . GASP . . .I am not a frosting fan. In fact I most often use ganache when making cakes. But I have also found a couple frosting recipes that are slightly less sweet and do the trick for decorating pretty! Anyhow- all that to say that this cupcake recipe will leave you pleasantly surprised no matter where you are on the cupcake love scale.

Ingredients:

  • 1 1/2 cups Sugar
  • 3 eggs
  • 2 cup & 10 Tbsp flour (I use cake flour- not self rising)
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 Tbsp Greek yogurt [you can substitute with sour cream]
  • 6 Tbsp vegetable oil
  • 1 tablespoon vanilla bean paste
  • 1 cup Buttermilk

Begin by measuring your dry ingredients into your electric stand mixer. Stir until well blended with a fork or a whisk. Add your sugar and whisk again with fork until blended. Add your butter and beat with your stand mixer on low for approximately 2 minutes or until a crumbly texture has formed.

Next measure your wet ingredients: 2 eggs, vegetable oil, greek yogurt, half and half, and vanilla bean paste, into a small bowl and beat until well blended. Add you wet ingredients to your flour mixture and beat just until blended.

This batter puffs up a fair amount, so do not fill your cupcake liners too full! You want them about 1/2-2/3 full if you want a “flatter” cupcake (your cupcake to be even with the top of your cupcake liner), or about 2/3 – 3/4 full if you wanted a rounded dome on your cupcake.

Bake in the oven at 350°F (175°C) for around 12-14 minutes. Be careful not to over-bake. A toothpick should come out clean when they are done. Allow to cool before frosting.

I have three go-to recipes that I use for almost every birthday occasion. I like to try new things for fun, but when it comes to parties I love to stick to tried and true recipes. And this one never fails. It is perfectly humid and packed with vanilla flavor.

A few hints: *do not overmix, *room temperature ingredients, * use vanilla sugar (an idea that I originally saw on Sweetapolita and I have never gone back, and *do not over-bake. Happy baking!!!

*This recipe has been modified from The Ultimate Vanilla Cupcake recipe from the Cupcake Project. I have tried a lot of yellow cake recipes and vanilla cake recipes, but hers was by far my favorite. I just adapted it over time to fit our preferences, and to what yields a consistently great result.

Leave a Reply

Your email address will not be published. Required fields are marked *