Vanilla Cupcakes | Easy Vanilla Cupcakes Recipe
Vanilla cupcakes are a timeless classic recipe that everyone loves. The cupcakes are soft, fluffy and moist with just the right amount of sweetness. They’re easy to make and a versatile recipe that pairs beautifully with anything like butter cream, cream cheese frosting, whipped cream, chocolate ganache or enjoy on its own. It is perfect for birthday parties, tea time snacks or for baking business.
Equipment
Cupcake Tray & Liners
Oven & OTG
Electric Beater
Ingredients
- ½ cup Soft Unsalted Butter 110 grams
- ½ cup Granulated Sugar 100 grams
- 2 large Eggs
- 2 teaspoon Vanilla Extract
- ¾ cup All Purpose Flour 90 grams
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 tablespoon Milk
- Whipped White Chocolate Ganache
- 2 tablespoon Sprinkles as needed
Instructions
- Preheat oven to 200 degree C | 400 degree F . Line a 12 cup muffin tray with cupcake cases. Set this aside.
- Take butter, sugar in a bowl and use an electric beater to whip for 2 mins till creamy and fluffy. Add in eggs and vanilla and beat again till combined, around 1 more minute.
- Now add in flour, baking soda and baking powder, Use the beater to mix until just combined like 30 more seconds. Now pour in milk and whip again till it is combined. Use a spatula to give one good mix.
- Now take an ice cream scoop to scoop the batter and fill the muffin tray. Don't fill too much, they will rise as they bake. Pop the tray in the preheated oven and bake for 15 to 20 mins. Insert a tooth pick to check whether the cupcakes are done.
- Remove the cupcakes from oven and allow it cool down completely.
- Fill piping bag fitted with piping nozzle with the frosting and pipe over the cooled cupcakes. Decorate with sprinkles. Serve and enjoy.
Notes
- Don’t over-mix the batter. Just fold the dry and wet ingredients together until combined.
- Make sure the eggs, milk and butter are at room temperature before mixing.
- Use an ice cream scoop to fill the batter evenly in the mould / cups.
- Fill the batter about ⅔ full, so that the batter has enough space to rise without overflowing. This will give your cupcake a nice shape.
- To check if it's done, insert a toothpick and it should come clean out.
- Let your cupcakes cool completely before adding frosting. If it’s warm, the frosting will melt and slide off.
Storage & Serving
Store the vanilla cupcakes without frosting at room temperature for 3 to 5 days. With frosting, refrigerate them for up to 5 days. Serve this classic vanilla cupcake with whipped cream frosting, chocolate ganache, buttercream or just sprinkle with colorful toppings. For a chocolatey twist, drizzle melted chocolate on top.Nutrition
Nutrition Facts
Vanilla Cupcakes | Easy Vanilla Cupcakes Recipe
Serving Size
1 cupcakes
Amount per Serving
Calories
152
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
52
mg
17
%
Sodium
96
mg
4
%
Potassium
29
mg
1
%
Carbohydrates
16
g
5
%
Fiber
0.2
g
1
%
Sugar
10
g
11
%
Protein
2
g
4
%
Vitamin A
287
IU
6
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.