Introduction
Light, airy, and delightfully sweet, these fluffy vanilla cupcakes are perfect for any occasion. With a moist crumb and a rich vanilla flavor, these cupcakes will satisfy every sweet tooth!
Ingredients
– 190g all-purpose flour
– 7g baking powder
– 1g salt
– 115g unsalted butter, softened
– 200g granulated sugar
– 2 large eggs
– 120ml whole milk
– 5ml pure vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes
Directions
1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Frost with your favorite vanilla frosting and enjoy!
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Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare a cupcake tin by lining it with vibrant cupcake liners. The smell of vanilla from baking will soon fill your kitchen!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 190g of all-purpose flour, 7g of baking powder, and 1g of salt until evenly combined. The texture should be light, and this mixture will help the cupcakes rise beautifully.
Step 3: Cream Butter and Sugar
In a large bowl, using an electric mixer, beat 115g of softened unsalted butter and 200g of granulated sugar together until the mixture is light and fluffy. This step is crucial for creating a tender cupcake crumb.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition to ensure they are fully incorporated. Then, stir in 5ml of pure vanilla extract to infuse the batter with that delightful rich flavor.
Step 5: Combine Ingredients
Now it’s time to add the dry flour mixture and 120ml of whole milk to the butter mixture. Do this alternately, starting and ending with the flour. Mix gently until just combined—overmixing can lead to dense cupcakes.
Step 6: Fill Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows space for the cupcakes to rise without overflowing.
Step 7: Bake the Cupcakes
Place the cupcake tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean when ready.
Step 8: Cooling Time
Once out of the oven, let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack and allow them to cool completely. This step ensures they hold their fluffy texture.
Step 9: Frost and Enjoy
Once cooled, frost your delightful cupcakes with your favorite vanilla frosting. Each bite will be a heavenly experience filled with sweetness and soft, airy texture!
Notes
Note 1: Cupcake Liners
Choose vibrant or themed liners to enhance the visual appeal. They make a wonderful decoration and kick up the excitement for any occasion.
Note 2: Baking Time Adjustments
Ovens vary, so keep an eye on your cupcakes as they bake. If you find they need a little more or less time, adjust accordingly after the minimum baking time has elapsed.
Note 3: Storing Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to keep them fresh and moist.
Note 4: Alternative Toppings
Feel free to experiment with different frostings, sprinkles, or toppings to add your personal touch. You can also fill them with jam or chocolate ganache for an extra surprise inside!
Cook techniques
Whisking Dry Ingredients
Ensure an even distribution of baking powder and salt by whisking together the flour, baking powder, and salt thoroughly in a medium bowl. This helps to prevent any clumps and ensures your cupcakes rise evenly.
Creaming Butter and Sugar
Beat the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air into the batter, which is essential for achieving the fluffy texture of the cupcakes.
Incorporating Eggs
Add the eggs one at a time and mix well after each addition. This allows for better emulsification, which is critical for creating a stable batter and ensuring moisture throughout the cupcakes.
Alternating Dry and Wet Ingredients
When adding the flour mixture and milk to the butter mixture, alternate between the two, starting and ending with the flour. This technique prevents overmixing, which could lead to dense cupcakes.
Filling Cupcake Liners
Fill each cupcake liner about two-thirds full to allow space for the cupcakes to rise without overflowing during baking.
Baking Until Done
Bake the cupcakes until a toothpick inserted into the center comes out clean. This ensures they are perfectly baked and can prevent overbaking, which can dry them out.
Cooling the Cupcakes
Transfer the cupcakes to a wire rack after they’ve cooled in the pan for a few minutes. This allows for even cooling and prevents sogginess at the bottom.
FAQ
Why did my cupcakes sink in the middle?
Cupcakes may sink if the batter is overmixed or if they were taken out of the oven too soon. Ensure proper mixing and baking time for best results.
Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour for a lighter texture. Just be aware that the cupcakes may rise slightly differently.
What can I use instead of whole milk?
If you don’t have whole milk, you can substitute it with 2% milk or a non-dairy milk alternative, although the flavor and texture might vary slightly.
How do I store leftover cupcakes?
Store cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze cupcakes. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to three months. Be sure to thaw them before frosting or serving.
Conclusion
These fluffy vanilla cupcakes are a delightful treat that brings joy to any gathering. Their light, airy texture and rich vanilla flavor create the perfect balance of sweetness that will leave everyone craving more. Simple to make and incredibly versatile, these cupcakes are sure to become a favorite in your baking repertoire.
More recipes suggestions and combination
Chocolate Vanilla Swirl Cupcakes
Combine rich chocolate batter with fluffy vanilla batter for a beautiful swirl effect. Top with chocolate ganache for an indulgent treat.
Lemon Vanilla Cupcakes
Add fresh lemon zest and juice to the cupcake batter for a citrus twist. Frost with lemon buttercream for a refreshing dessert option.
Berry Vanilla Cupcakes
Fold in fresh or frozen berries like blueberries or raspberries into the batter for a fruity explosion. Pair with a cream cheese frosting for added tang.
Coconut Vanilla Cupcakes
Incorporate shredded coconut into the batter for a tropical flavor. Top with coconut cream frosting and toasted coconut flakes for added texture.
Vanilla Almond Cupcakes
Substitute a portion of vanilla extract with almond extract for a nutty flavor. Frost with almond buttercream and sprinkle with sliced almonds for crunch.
Funfetti Vanilla Cupcakes
Mix colorful sprinkles into the batter for a festive look. Frost with vanilla buttercream and more sprinkles for a party-ready dessert.
Mocha Vanilla Cupcakes
Add espresso powder to the cupcake batter for a coffee-flavored twist. Frost with a mocha buttercream for a delicious coffee treat.
Fluffy Vanilla Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Frost with your favorite vanilla frosting and enjoy!
