In a world obsessed with the next big thing, nothing beats a classic vanilla cupcake—simple, nostalgic, and downright irresistible. Picture this: you’re transported back to childhood birthday parties, the air filled with laughter and the sweet aroma of cupcakes baking in the oven. These fluffy delights, with their soft crumb and rich vanilla scent, are like a warm hug on a dreary day—perfect for any occasion, or even just because.
Steps
- Preheat your oven to 350°F and prepare a muffin pan with cupcake liners. In a medium bowl, combine flour, baking powder, and salt, and set the mixture aside.
- In an electric mixer, beat softened butter and sugar on medium-high speed for about 5 minutes until the mixture becomes thick and fluffy. Add eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
- Reduce the mixer speed to medium and gradually add the flour mixture in thirds, alternating with buttermilk. Mix well after each addition, scraping down the bowl as necessary, until the batter is smooth and just combined.
- Evenly distribute the batter into the lined muffin pan, filling each cup about two-thirds full. Bake in the oven for 20-23 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 before decorating with your choice of frosting.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
Nutritional Values
Calories: 2196 kcal | Carbs: 276 g | Protein: 36 g | Fat: 108 g | Saturated Fat: 60 g | Cholesterol: 588 mg | Sodium: 1440 mg | Potassium: 960 mg | Fiber: 12 g | Sugar: 156 g | Vitamin A: 3504 IU | Calcium: 456 mg | Iron: 12 mg
FAQ
- Can I Prepare the Cupcakes in Advance?
- Yes, you can make the cupcakes ahead of time. Once they have cooled to room temperature, you can cover them and store them at room temperature overnight. If you plan to keep them longer, refrigerate them. After frosting, it’s best to refrigerate until you’re ready to serve.
- Is It Possible to Use This Recipe for a Cake Instead?
- Absolutely! This cupcake batter can be transformed into a Vanilla Cake. To do so, you’ll need to double the recipe to create two 9-inch cake layers.
- What Can I Use as a Replacement for Buttermilk?
- If you don’t have buttermilk, plain kefir can be a good substitute. Alternatively, you can make your own buttermilk by mixing 1 cup of whole milk with 1 tablespoon of fresh lemon juice. Allow it to sit for 10 minutes to curdle before using.
- How Do I Know When the Cupcakes Are Fully Baked?
- Bake the cupcakes until the tops spring back lightly when touched, and a toothpick inserted into the center comes out clean. Typically, baking at 350?F for about 22 minutes in a conventional oven yields perfect results.
Tips
- Use Room Temperature Ingredients: Ensure your eggs, buttermilk, and butter are at room temperature. This helps to maintain a smooth batter consistency and promotes even baking.
- Alternate Flour and Buttermilk Additions: Add the flour mixture and buttermilk in alternating batches. This method helps keep the batter uniform and prevents it from separating. Remember to mix thoroughly between each addition.
- Accurate Measuring: Use the correct measuring tools for wet and dry ingredients to ensure precise measurements. This accuracy is key to achieving the best texture and flavor.
- Don’t Overfill the Cupcake Liners: Fill each cupcake liner about two-thirds full to prevent overflow and ensure even baking. A trigger release ice cream scoop can help portion the batter consistently.
Equipment
- Electric Mixer (Stand Mixer) – for beating butter and sugar to a fluffy consistency.
- Trigger Release Ice Cream Scoop – for portioning the batter evenly into cupcake liners.
- Pastry Bag with Wilton 1M Tip – for piping frosting onto cupcakes.
