These vanilla cupcakes are super soft, light and fluffy in texture. They are very easy to make and taste way better than bakery cupcakes since homemade is always the best! Perfect for any occasion i.e; birthday parties, tea-parties, baby showers or even best with a cup of tea and coffee.
Frosting: American Vanilla buttercream or Chocolate buttercream?
Honestly it’s hard to decide which frosting is the best: American vanilla buttercream or chocolate buttercream because both are so good in their own way. We made both but you can choose whatever you like the best. For me both are super amazing and perfect for frosting.
Ingredients for Vanilla Cupcakes
Ingredients for this vanilla cupcake recipe are very simple but remember, always use good quality ingredients to get the best results. This recipe makes 12 cupcakes.
All purpose flour: you can use regular all purpose flour.Important thing is measure it correctly. Use a digital scale to measure it but if you don’t have, spoon and level your flour carefully.Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
Caster Sugar: For sweetness
Unsalted butter and vegetable oil: I always love the buttery taste in cupcakes but at the same time I need softness in them when cold. Butter gives flavour and oil gives softness when cold. You can make them in advance and they will stay moist and softer for several days in the fridge if stored in an air tight container. It is best if you are using unsalted butter because you can control the amount of salt according to the recipe requirement.
Eggs: Use eggs at room temperature
Baking powder: It is used to make them rise.
Salt: Little bit of salt is used to balance out the sweetness.
Vanilla extract: Obviously main ingredient. Always use good quality vanilla extract.
Butter milk: Butter milk is an important part of baking. It helps with leavening agent (baking soda) and makes cupcakes light and fluffy. You can use store-bought. Here, I used homemade one. Take 1/2 cup milk (at room temperature) and add 1 &1/2 tsp lemon juice.Set aside for 10 minutes before adding to the batter.
Ingredients for Vanilla buttercream and chocolate buttercream frosting
Unsalted butter (softened to room temp): You can control the amount of salt in the frosting if you are using unsalted butter. You can add more salt to taste if needed.
Icing sugar (confectioners sugar): For smooth and creamy frosting, always sift it out before using.
Cocoa powder: For chocolate buttercream, use unsweetened cocoa powder and good quality one. It gives dark colour to the frosting.
Semi-Sweet Chocolate: Always use good quality chocolate. Melted chocolate gives it better taste.
Heavy cream: To make frosting creamy and silky smooth, add a little heavy cream. You can also use single cream or even whole milk if you don’t have heavy cream on hand.
Recipe Tips: For perfect Cupcakes!
Always use room temperature ingredients to keep an even consistency of the batter-like eggs, butter, and butter milk.
Use digital scale for measuring the ingredients properly, if you don’t have then use proper measuring cups and spoons.
To make the batter mixture well-mixed, add flour and butter milk alternatively.
To get proper top, fill the cupcake liners only 2/3 full otherwise they will overflow.
Cakes are usually baked at 180C/ 165-170C fan oven but when you bake cupcakes, you need to reduce the oven temperature by 10-15C especially in a fan assisted ovens;
to get flat tops
to get perfectly baked cupcakes
to avoid over-browning
But again each and every oven is different, you will have to experiment a little bit with your oven.
TIPS FOR PERFECT FROSTING
1.Soften butter to room temperature to get best results.It should be soft to touch but not melted.
2.To get silky smooth frosting, sift the icing sugar and cocoa powder before use. It should be added in batches.
3.To make frosting light and airy, cream the butter first then add icing sugar, mix until it’s nice and creamy (about 2-3minutes). Don’t over beat otherwise frosting will loose its consistency.
Happy Baking!
Perfect Vanilla Cupcakes
These vanilla cupcakes are super soft, light and fluffy in texture. They are very easy to make and taste way better than bakery cupcakes since homemade is always the best!
Take 1/2 cup milk(at room temperature) and add 1 1/2 tsp lemon juice.
Set aside for 10 minutes before adding to the batter.
To make cupcake batter
All ingredients should be at room temperature.
Sift all purpose flour+salt+baking powder and set aside.
Beat butter for one minute then add sugar in two batches, beat these for at least 2 minutes on medium.Add in vanilla extract then oil, beat for 1 minute then add eggs(one at a time), beat after each addition, make sure to scrape the bowl so the butter gets well mixed in.
Add in dry ingredients and buttermilk—alternate these 2 ingredients, start with dry ingredients and end on dry ingredients (as shown in the video), beat on low after each addition until it is combined (avoid over mixing).
Take a 12 cupcakes tin and line with cupcake liners.
Spoon into 12 cupcake liners filling each 2/3 full.Bake in the preheated oven at 150*C(302*F) for 18-20 minutes or until a tooth pick inserted in the centre comes out clean.
Leave on a wire rack to cool completely.
To make vanilla buttercream frosting
Take the softened butter in a bowl and beat for 2-3 minutes.
Add in the icing sugar in 2-3 batches and beat after each addition.
Add in vanilla extract, beat until mixed(3-4 minutes).
Gradually add the heavy cream a little at a time until you get a smooth but still quite thick consistency.
Spoon the buttercream into a piping bag(you can use any nozzle of your choice) and pipe onto the cupcakes. You can decorate with any fruit of your choice or sprinkles.
To make chocolate buttercream frosting
Take half of the above frosting and add melted cooking chocolate (you can melt chocolate in the microwave stirring every 30 seconds), leave the melted chocolate to cool for 5 minutes.
Beat for one minute, add in cocoa powder, mix again until smooth (add in coca powder according to your required consistency).
Fill the piping bag(you can use any nozzle of your choice) and pipe onto the cupcakes.
Decorate with white chocolate chips.
NOTES
Once cupcakes are at room temperature, store in an airtight container in the fridge for up-to three days. These can be kept in the freezer for up to 2 months if unfrosted. Defrost at room temperature when needed before frosting.
Frosting can be kept in an airtight container in the fridge for few days. Before use, bring to room temperature and beat again until smooth.
Welcome to Kaotic Krunch! We’re a mother-daughter duo and this blog is where we get to share some of our favourite recipes with everyone. We're so grateful you’re here!
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