Perfect Homemade Vanilla Cupcakes
Perfect Homemade Vanilla Cupcakes
Introduction
There's something truly magical about a classic vanilla cupcake. It's a blank canvas for deliciousness, a comforting treat, and always a crowd-pleaser. Our recipe for Perfect Homemade Vanilla Cupcakes delivers a beautifully light, incredibly tender crumb, infused with a delicate vanilla flavor that shines through. Forget the box mix; these cupcakes are surprisingly simple to whip up from scratch and guaranteed to bring smiles to every face. Perfect for birthdays, potlucks, or just a sweet everyday indulgence, prepare to fall in love with your new go-to vanilla cupcake recipe.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) whole milk, at room temperature
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Alternate Wet and Dry: 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. Mix until just combined and no streaks of flour remain. Be careful not to overmix.
- Fill Liners: Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool Completely: Remove the cupcakes from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely. Cupcakes must be fully cool before frosting.
- Prepare Frosting: While cupcakes cool, make the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy, about 1-2 minutes.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, ½ cup at a time, mixing on low speed until combined, then increasing to medium speed until smooth.
- Finish Frosting: Beat in the vanilla extract and salt. Add milk or cream one tablespoon at a time until the frosting reaches your desired consistency. Beat on high speed for 1-2 minutes until light and fluffy.
- Frost and Serve: Once cupcakes are completely cool, frost them using a knife, spatula, or piping bag. Enjoy!
Pro Tips & Notes
- Room Temperature Ingredients are Key: Ensure your butter, eggs, and milk are at room temperature. This helps them emulsify better, creating a smoother batter and a more tender, even crumb.
- Do Not Overmix: Overmixing develops the gluten in the flour, leading to tough, dense cupcakes. Mix just until ingredients are combined.
- Don't Overbake: Baking for too long will dry out your cupcakes. Keep an eye on them and remove them from the oven as soon as a skewer comes out clean.
- Cool Completely: Frosting warm cupcakes will cause the frosting to melt. Always ensure your cupcakes are entirely cool before decorating.
- Sift Powdered Sugar: Sifting powdered sugar for the frosting prevents lumps and ensures a smooth, creamy buttercream.
Nutrition Facts (per serving)
- Calories: 250 kcal
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 65mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 0.5g
- Sugar: 20g
Frequently Asked Questions
- Q: Can I make these cupcakes ahead of time? A: Yes, unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Frost them just before serving for best results.
- Q: Can I freeze these cupcakes? A: Absolutely! Unfrosted cupcakes freeze beautifully. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag for up to 2-3 months. Thaw at room temperature before frosting.
- Q: What kind of vanilla extract should I use? A: For the best flavor, always use pure vanilla extract, not imitation vanilla. A good quality vanilla will make a noticeable difference in the final taste.
- Q: My cupcakes came out dry. What went wrong? A: This is often due to overbaking or overmixing the batter. Ensure you're measuring ingredients accurately and removing the cupcakes from the oven as soon as a skewer comes out clean.