Easy, flavorful and delicious these Vanilla Cupcakes are a basic recipe that is topped off with a lightly whipped buttercream frosting and sprinkles.
Cupcakes are life. I mean I think that way about cake as well, but cupcakes are perfect, they are pretty much your own little handheld cake that you can have all to yourself and not have to share.
Now you could call this a single serving dessert, even though it makes approximately 14 cupcakes, you really are having a single serving at a time…well sometimes you cannot help but have a little more than that.
I do love single serving desserts though, I mean like I said, it’s all to yourself, you don’t have to share, and that is something that I love when it comes to desserts.
WHY THIS RECIPE WORKS:
- Easy pantry staple ingredients make this easy to whip up.
- You can easily double this recipe to serve a larger crowd.
- You can use any kind of buttercream that you like since these are your normal basic Vanilla Cupcakes!
Some of my favorite single serving desserts include:
Some of my favorite single serving desserts include:
These Vanilla Cupcakes are so so so easy and so flavorful. I actually took my favorite chocolate cupcake recipe and turned it into a vanilla version.
What I like most about this Vanilla Cupcake recipe is that it creates a moist and soft cake that has a perfectly domed top. Now that is one thing that I always look for in a cupcake.
I hate when you get cupcakes and they turn out a little flat or more like a muffin top. Cupcakes are made to have a little dome in my opinion and these absolutely have that.
HOW TO STORE:
I recommend storing cupcakes at room temperature in an airtight container, storing in the refrigerator will dry your cupcakes out.
The cupcakes should be stored in a container that is tall enough to fit them and they should last up to 3-4 days.
You can also freeze Vanilla Cupcakes by placing them on a baking sheet and freezing for about an hour, then you can place in an airtight container.
You can also individually wrap each cupcake as the frosting will be frozen at this point. Frozen cupcakes will stay good for 4-6 months then you can defrost at room temperature.
HOW TO MAKE VANILLA CUPCAKES:
- Preheat oven to 350.
- Line a 12 count cupcake pan with liners, set aside.
- In stand mixer whisk together your flour, sugar, baking powder and baking soda.
- Add in your eggs and vanilla and beat until combined.
- Add in your milk, water and vegetable oil add continue to mix until blended.
- Fill your cupcake liners 2/3 full with batter and bake in oven for 18-20 minutes until lightly golden and tops spring back when touched.
HOW TO MAKE VANILLA BUTTERCREAM:
- In stand mixer beat together your butter and vanilla for about 2-3 minutes until it turns lighter in color.
- Add your powdered sugar 1 cup at a time until combined.
- Add your heavy cream 1 Tbs at a time until you reach your desired consistency and beat for about 2-3 minutes to fluff it up.
- Place in piping bag fitted with an open star tip and pipe onto cooled cupcakes, top with sprinkles if desired.
These vanilla cupcakes have 3 different types of liquid in them, after testing so many different versions I have settled on this as my favorite, the combo of milk, water and oil is just it when it comes to this recipe.
Let me tell you a little about this vanilla buttercream as well. My secret to making the perfect buttercream is to whip it, whip it real good.
No seriously though, beat your butter for a few minutes until its smooth and it turns lighter, then once you add your powdered sugar and cream you whip it again for another few minutes to beat some air into it.
It creates a nice and light, fluffy buttercream that isn’t too heavy and pipes perfectly.
TIPS AND TRICKS:
- You can use any buttercream frosting that you like, you do not need to use the buttercream I provided.
- These can be frozen, see my storage tips above.
- Do not refrigerate, they will dry out your cupcakes.
- Do not overfill the liners as they will spill over the sides and you won’t have that perfectly domed top!
- If you want Funfetti Cupcakes, just mix some sprinkles into the batter for more color!
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Vanilla cupcakes are the perfect addition to bring to a bake sale, for dessert, potlucks, picnics or anything in between. They are flavorful, easy and basic. Fool proof!
If you like this recipe you might also like:
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Vanilla Cupcakes
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp vanilla
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup vegetable oil
BUTTERCREAM:
- 1 cup butter softened
- 1 tsp vanilla
- 4 cups powdered sugar
- 2-4 Tbs heavy cream
Instructions
- Preheat oven to 350.
- Line a 12 count cupcake pan with liners, set aside.
- In stand mixer, whisk together flour, sugar, baking powder and baking soda.
- Add in your eggs and vanilla and beat until combined.
- Add in your milk, water and vegetable oil and beat until smooth.
- Fill your cupcake liners 2/3 full with batter and bake for 18-20 minutes until slightly golden and tops spring back when touched.
- Remove from oven and cool.
- Meanwhile to make your buttercream in stand mixer fitted with paddle attachment beat your butter and vanilla for about 2-3 minutes until lighter in color.
- Add in your powdered sugar 1 cup at a time until incorporated.
- Add in your heavy cream 1 Tbs at a time until desired consistency is reached then beat for 2-3 minutes to fluff up.
- Place into piping bag fitted with open star top and pipe onto tops of cupcakes and top with sprinkles if desired.
Notes
- You can use any buttercream frosting that you like, you do not need to use the buttercream I provided.
- These can be frozen, see my storage tips above.
- Do not refrigerate, they will dry out your cupcakes.
- Do not overfill the liners as they will spill over the sides and you won't have that perfectly domed top!
- If you want Funfetti Cupcakes, just mix some sprinkles into the batter for more color!
Nutrition
ORIGINALLY PUBLISHED MARCH, 2019
really GOOD!!