World’S Best Vanilla Cupcakes Recipe

Name: World’S Best Vanilla Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup, 4 tablespoons, 3/4 teaspoons, 1-7/8 pinches Sugar; 7 ounces, weight Butter; 2 Tablespoons Vanilla Extract; 4 Egg; 1 cup, 11 tablespoons, 2-1/2 pinches Cream; 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Flour; 1-1/2 Tablespoon Baking Powder; FOR THE FROSTING:; 5-1/3 ounces, weight Raspberries; 1/2 pounds, 7/8 ounces, weight Confectioners Sugar; 4 Tablespoons Sugar

Servings: persons

FOR THE CUPCAKES:
1 cup, 4 tablespoons, 3/4 teaspoons, 1-7/8 pinches Sugar
7 ounces, weight Butter
2 Tablespoons Vanilla Extract
4 Egg
1 cup, 11 tablespoons, 2-1/2 pinches Cream
2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Flour
1-1/2 Tablespoon Baking Powder
FOR THE FROSTING:
5-1/3 ounces, weight Raspberries
1/2 pounds, 7/8 ounces, weight Confectioners Sugar
4 Tablespoons Sugar

1
Preheat oven to 200C.
2
In bowl add the sugar and the butter. Add the vanilla extract. Use your mixer to mix them together until it's fluffy. Crack the eggs and carefully blend them in one at a time.
3
After the eggs are stirred in properly, add the cream.
4
In a separate bowl, add the flour and the baking powder. Mix them properly together with a fork.
5
Add the dry mix to the rest of the batter and blend it all together.
6
Put the batter into a cupcake pan. I put paper cupcake liners into the pan (recipe makes 24). The pan is mostly just to support the cupcakes and give them a nice shape. The paper liners are easy to take out and no greasing is necessary. If you want to put them straight in you can, if you want to only use paper liners that works to. If you choose to put them right into the pan, I suspect a light greasing is necessary.
7
Place the pan in the oven for 15 minutes. Then remove them from the oven to cool. Once cooled, cover your cupcakes in plastic and they will stay soft.
8
To make the frosting press the juice out of the raspberries (press them through a sieve and let the juice run into a bowl).
9
Blend the sugar and the confectioner's sugar into the juice. Let it sit in the fridge for a bit to stiffen. This frosting tastes best the next day. The flavor needs time to pop, so it's best to make it the evening before serving it and frosting the cupcakes.

1438

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup, 4 tablespoons, 3/4 teaspoons, 1-7/8 pinches Sugar, 7 ounces, weight Butter, 2 Tablespoons Vanilla Extract, and more.

Yes, World’S Best 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.

That's it — enjoy your meal!

World’S Best Vanilla Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions