Vanilla Cupcakes

These vanilla cupcakes are soft, fluffy and so easy to make. They are topped with a dreamy buttercream frosting that together create the perfect cupcake.

These vanilla cupcakes are so good and perfect for any occasion. If you have any birthdays or other occasions coming up then you must try them and they really will impress your guests. If you have no upcoming occasions and just fancy some vanilla cupcakes then give this recipe a try. 

The recipe makes 12 cupcakes and has also been tested for half a dozen by halving the recipe. Halving the recipe and making 6 is great for times when you need a small batch of cupcakes for a gathering of a few or you just feel like making cupcakes and don’t want lots of leftovers.

The cupcakes are not too sweet and that is intentional due to the sweetness of the buttercream. This creates the perfect balance of sweetness and prevents an overly sweet cupcake.

Ingredients for Vanilla Cupcakes

Vanilla Cupcakes

• Butter – use unsalted butter.
• Sugar – I use caster sugar but you can use granulated.
• Oil – I use vegetable oil but you can use rapeseed or canola oil. Using some oil in cakes will give a soft fluffy texture.
• Eggs – use room temperature eggs.
• Vanilla extract – use good quality vanilla extract.
• Milk – I use whole milk.
• Sour cream – gives the cupcakes a creamy flavour. You can also use natural yoghurt.
• Salt – regular table will be fine.
• Self-raising flour – you can also use plain or all-purpose flour with baking powder.

Vanilla Buttercream 

• Butter – I use unsalted butter.
• Icing sugar – also known as powdered sugar or confectionary sugar.
• Milk – use whole milk. You can also use double cream if you prefer.
• Vanilla extract – use good quality vanilla.
• Food colouring – optional. Few drops of food colouring if using.

How to Make Vanilla Cupcakes

1. Preheat the oven to gas mark 3/325^oF/170^oC and line a cupcake tin with 12 cupcake cases. Using a spatula, cream together the butter and sugar then pour in the vegetable oil and continue to mix using a wire whisk until smooth. Continue using the whisk for the rest of the recipe.

2. Add in the eggs and vanilla extract then combine until smooth then mix in the milk and sour cream. Add the salt then gradually add in the flour and combine until smooth.

3. Spoon the batter evenly between the 12 cupcake cases and bake for 25 minutes. Once baked, remove and place the tray on a cooling rack for 10 minutes then transfer the cupcakes from the tin to the cooling rack and allow them to completely cool.

4. To a stand mixer bowl fitted with a paddle attachment, add the butter and beat until smooth. Add in half the icing sugar and continue to mix until well combined. Add in the second half and continue to mix. Pour in the milk, vanilla extract and food colouring if using and continue to mix until smooth and creamy. Add the buttercream to a piping bag fitted with a piping nozzle and decorate the cupcakes. I used the Ateco 849 nozzle for the pictured cupcakes.

Recipes Tips

• Using a wire whisk is important for fluffy cupcakes.
• You can use a stand mixer or hand mixer but I tend not to use my mixer for this recipe to avoid overmixing the batter.
• You will need to use a stand mixer or hand mixer for the buttercream.

Nutrition

Nutrition based on 1 serving - Calories: 504kcal | Fat: 25.8g | Saturates: 14.0g | Carbs: 64.0g | Sugar: 53.8g | Fibre: 0.5g | Protein: 2.6g | Salt: 0.25g.

Storage

• You can store these cupcakes at room temperature overnight in an airtight container.
• If the weather is hot or humid then store in the fridge immediately until serving.
• Any cupcakes leftover the following day should be stored in the fridge for up to 4 days.
• Ensure you bring the cupcakes to room temperature before serving from the fridge.
• Unfrosted cupcakes can be wrapped and stored in the freezer for up to 2 months.

Recipes that may interest you!

• Irish Cream Cupcakes with Irish Cream Buttercream
• Vanilla Cupcakes with Whipped Cream
• Super Moist Vanilla Cake (6 inch Recipe)