Vanilla Vanilla Cupcakes Recipe

Name: Vanilla Vanilla Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Cake Flour; 1-1/2 teaspoon Baking Powder; 1/2 cups Flour; 1 cup Sugar; 1/4 teaspoons Salt; 1/2 cups Unsalted Butter, Cut Into Pieces, At Room Temperature; 2 Eggs; 1/2 cups 1% Milk; 2 teaspoons Real Vanilla Extract; FOR THE BUTTERCREAM:; 1-1/2 stick Unsalted Butter, Room Temperature; 2 cups Powdered Sugar, Sifted; 1-1/2 teaspoon Real Vanilla Extract

Servings: persons

FOR THE CUPCAKES:
1 cup Cake Flour
1-1/2 teaspoon Baking Powder
1/2 cups Flour
1 cup Sugar
1/4 teaspoons Salt
1/2 cups Unsalted Butter, Cut Into Pieces, At Room Temperature
2 Eggs
1/2 cups 1% Milk
2 teaspoons Real Vanilla Extract
FOR THE BUTTERCREAM:
1-1/2 stick Unsalted Butter, Room Temperature
2 cups Powdered Sugar, Sifted
1-1/2 teaspoon Real Vanilla Extract

1
Preheat oven to 350F, and line a 12-count muffin tin with cupcake liners.
2
Using a stand mixer with a paddle attachment, pour dry ingredients (flour through salt on the above list) into the bowl and mix on low for 2-3 minutes, until well combined. Add the cubed softened butter, and mix on low speed until the butter is well-coated and pieces are small and crumb-like, about 20-30 seconds. Add eggs, one at a time, until combined. (Before adding the second one, make sure the first egg yolk is completely mixed in). Slowly add the milk and vanilla and scrape down bowl as you go, to get all ingredients combined.
3
Fill cupcake liners (in tins) about 2/3 full, and bake 17-20 minutes, or until tops are golden brown and toothpick inserted into the center of the cupcakes comes out clean.
4
Take cupcakes out of muffin tin and transfer to a cooling rack. Cool before frosting.
5
Vanilla Buttercream
6
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating for 2 minutes after each addition. Add vanilla and beat until buttercream is smooth.
7
Spread or pipe onto cooled cupcakes. Sprinkle with sugar pearls, if desired.

1165

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Cake Flour, 1-1/2 teaspoon Baking Powder, 1/2 cups Flour, and more.

Yes, Vanilla Vanilla Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Vanilla Cupcakes

How did you like this recipe?

Frequently Asked Questions