Vanilla Cupcake Recipe
A classic, bakery-style vanilla cupcake with a tender, moist crumb and a rich, velvety vanilla bean buttercream frosting.
Ingredients
- Unsalted Butter: 1/2 cup softened
- Granulated Sugar: 1 cup
- Large Eggs: 2 room temperature
- Vanilla Bean Paste: 2 teaspoons
- All-Purpose Flour: 1.5 cups
- Baking Powder: 1.5 teaspoons
- Salt: 1/2 teaspoon
- Whole Milk: 1/2 cup
- Unsalted Butter (Frosting): 1 cup softened
- Powdered Sugar (Frosting): 3 cups sifted
- Heavy Cream (Frosting): 2 tablespoons
- Vanilla Extract (Frosting): 1 teaspoon
- Rainbow Sprinkles: 2 tablespoons
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Cream softened butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, followed by the vanilla bean paste.
- Whisk flour, baking powder, and salt in a separate bowl.
- Add dry ingredients to wet ingredients in three parts, alternating with the milk.
- Fill liners two-thirds full and bake for 18 to 22 minutes.
- Cool cupcakes completely on a wire rack.
- Beat frosting ingredients together until stiff and smooth, then pipe onto cooled cupcakes.
- Decorate with rainbow sprinkles.
Notes
- Note: Use room temperature ingredients to ensure a smooth, emulsified batter.
- Vanilla bean paste gives the best flavor and visual ‘specks,’ but extract can be used in a pinch.
- Do not frost the cupcakes until they are completely cold to prevent the butter from melting.
Find it online: https://dishmio.com/vanilla-cupcake-recipe/