Homemade Vanilla Cupcakes

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It took me a long time to formulate a recipe that yielded a perfect dozen cupcakes with the flavor, consistency and moist, fluffy texture I was looking for. These vanilla cupcakes aren't just any plain Jane, boring vanilla cupcakes, they are light and fluffy due to the whipped egg white that is folded in at the end with a perfect little dome on top. They are extra moist due to the added vegetable oil and packed with flavor from the butter and vanilla. They are sweet with a soft, tender crumb due to coating the flour mixture with the fats in the beginning, to reduce the amount of gluten formation. Pair them with any of my homemade FROSTING recipes for a totally gourmet treat!

Remember, the better quality ingredients you use, the better tasting cupcakes you will have. I highly recommend using a good butter and pure vanilla extract or paste (I use Madagascar bourbon vanilla).

Make sure to check out my list of helpful baking tips and tricks before you start. Happy Baking!


Lindsay Ann's Vanilla Cupcakes

Check out baking tips, tricks & ingredient substitutions.

Yield: 12 standard cupcakes or 2 dozen mini cupcakes (about 2 1/4 cups batter)

Ingredients

• 1 1/4 cup cake flour* 
• 3/4 cup granulated white sugar 
• 1/4 teaspoon baking powder 
• 1/4 teaspoon baking soda 
• 1/4 teaspoon salt 
• 3 tablespoons (42 grams) unsalted butter, cut into cubes and softened 
• 1/4 cup vegetable oil 
• 1/4 cup plus 2 tablespoons buttermilk (may sub 2% milk mixed with 1 teaspoon vinegar)* 
• 1 teaspoon pure vanilla extract 
• 2 large egg yolks
• 1 large egg white, room temperature (separate when cold)

* Click here to learn how to make your own cake flour and buttermilk substitutes!

Directions

Preheat oven to 350 degrees F. Line a cupcake pan with 12 standard size baking cups (or 24 minis).
 

Sift/whisk together with the sugar, baking powder, baking soda and salt in a large bowl or bowl of a stand mixer. On medium speed, beat in the softened cubes of butter followed by the oil until the mixture begins to clump together and resemble a moist dough, about 1 minute. In a measuring cup, lightly whisk together the milk, vanilla and egg yolk. On low speed, slowly pour in half of the milk/yolk mixture, about 15 seconds. Stop mixer and scrape down the sides and bottom of your bowl with a rubber spatula. Beat batter about 30 seconds on medium speed until smooth. Reduce speed back to low and add remaining milk/yolk mixture in a slow and steady stream until incorporated. Do not over beat your batter. In a clean and dry glass bowl, beat the egg white with a hand mixer until frothy, about 1 minute. Using a rubber spatula, gently fold the whipped egg white into your batter, in two additions.

Distribute all of the batter between the 12 standard size baking cups (about 3 tablespoons batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-20 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting. 

When whipping your egg white, make sure there is NO grease or yolk in the bowl. This will prevent the egg white from whipping into a light and fluffy mixture. Do not over beat your egg white. When you lift the beater up, the tips of the egg white should fall over. If the tips of the egg white stand stiff, glossy and straight, you have over beaten the egg white to "stiff peaks" which will incorporate too much air into your cupcakes, causing them to puff up in the oven and then deflate.

Moist, fluffy and soft with a fine tender crumb.



Frost and enjoy!

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Here is a classic American Buttercream frosting recipe in vanilla and chocolate. The vanilla is a traditional sweet party cake frosting, great for kids. The chocolate version is one of my favorites and is a little less sweet with a light fluffy texture. You can also check out my list of Go-To Frosting & Filling Recipes (with flavor variations) for more frosting ideas.

Classic Vanilla Buttercream Frosting (with variations)

Ingredients

• 1 cup (2 sticks) butter, softened (sub half vegetable shortening and half butter for a stiffer consistency and pure white color if needed)
• 3-4 cups powdered sugar, sifted
• 3-5 tablespoons heavy whipping cream (sub half and half or milk if necessary) 
• 2 1/2 teaspoons pure vanilla extract (use imitation vanilla for a pure white color)
• 1/4 teaspoon salt (omit if using salted butter) 

Flavor Variations:

• Cappuccino: Add 2 tablespoons espresso powder/instant coffee granules 
• Cookies & Cream: Add ½ cup cookie crumbs (about 6 Oreos) 
• Marshmallow: Add one 7oz jar marshmallow creme/fluff 
• Peanut Butter: 3/4 cup creamy peanut butter 
• Berry: Add 1/3 cup seedless fruit puree or preserves of your choice (raspberry, strawberry, etc.) 
• Citrus (Lemon or Orange): Add 1 teaspoon lemon zest and 2 tablespoons lemon juice- Or use citrus fruit of your choice
• Cinnamon: Add 1/2 teaspoon ground cinnamon 
• Peppermint: 1 tablespoon finely crushed peppermint candies 
• Flavor extracts: Reduce vanilla to ½ t. and add ½ t. flavor extract of your choice (coconut, almond, mint, etc.)

Directions

With an electric mixer, beat butter on medium speed until smooth. Alternately beat in powdered sugar and cream until smooth. Add vanilla, salt and any flavor variations. Beat on medium speed for about 3 minutes until light and creamy, adding more powdered sugar or cream until you have reached your desired consistency.

Icings can be refrigerated in airtight container for up to 2 weeks, while iced cake should be stored in an air tight container, at room temperature, for 2-3 days. 

Try using my vanilla cupcakes as a base for some fun flavor combinations like cookie dough cupcakes, Banana Pudding Pie Cupcakes, Egg Nog Cupcakes, Peanut Butter Marshmallow Cupcakes, Hot Fudge Sundae Cupcakes, Jelly Donut Cupcakes, PB& J Cupcakes, Strawberry Champagne Cupcakes, Strawberry Cheesecake Cupcakes, and more!

Give them a try, and be sure to share a picture on our Facebook page, or email a photo to MyCreation@dollhousebakeshoppe.com and let me know what flavor combo you created!

 

Give them a try, and be sure to share a picture on our Facebook wall, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in our Fan Photo album!

If you enjoyed this post I'd love for you to share it using the share buttons below, or spread the word on your blog/website by posting one of the photos above with a link back to this page for the complete post. Thanks so much. Enjoy!

  

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