Vanilla Cupcake
These vanilla bean cupcakes are the gold standard of baking: exceptionally moist, light-as-air, and infused with aromatic vanilla. Crowned with a velvety smooth buttercream, they are the perfect treat for any celebration or sweet craving.
Prep
20m
Cook
20m
Serves
12
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1.5 cups 190 g | All-purpose flour |
| 1 cup 200 g | Granulated sugar |
| 1.5 tsp 6 g | Baking powder |
| 0.5 tsp 3 g | Salt |
| 0.5 cup 115 g | Unsalted butter, softened |
| 1 piece 50 g | Large egg |
| 0.5 cup 120 ml | Whole milk |
| 2 tsp 10 ml | Vanilla extract |
| 2 cups 240 g | Powdered sugar (for frosting) |
| 1 tbsp 15 ml | Heavy cream (for frosting) |
2 Method
Step 1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
Step 2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 3. Add the softened butter, egg, milk, and vanilla extract to the dry ingredients.
Step 4. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and pale.
Step 5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for rising.
Step 6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 8. For the frosting, beat the remaining butter until light, then gradually add powdered sugar, cream, and extra vanilla. Whip until fluffy and pipe onto the cooled cupcakes.
💡 Chef's Tips
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Ensure all refrigerated ingredients like eggs and milk are at room temperature for a smoother, more emulsified batter.
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Avoid over-filling the liners to prevent the cupcakes from overflowing and creating flat, crispy tops.
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Use a high-quality vanilla bean paste instead of extract for those beautiful tiny black specks and a deeper gourmet flavor.
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