Classic Vanilla Cupcakes
There’s something undeniably charming about Classic Vanilla Cupcakes. These little delights are the perfect treat for any occasion, whether it’s a birthday celebration, a cozy gathering, or just a sweet indulgence at home. With their light and fluffy texture, rich vanilla flavor, and a touch of sweetness, they’re sure to bring smiles to anyone who takes a bite. Let’s dive into this classic recipe that’s both simple and satisfying!
Why This Recipe Is Reliable
This recipe for Classic Vanilla Cupcakes is tried and true, ensuring you get consistent results every time you bake. The combination of ingredients is perfectly balanced to create a moist cupcake with a tender crumb. Using egg whites not only lightens the batter but also helps achieve that fluffy texture we all love. Plus, the inclusion of both vanilla bean paste and pure vanilla extract gives these cupcakes a depth of flavor that will make them irresistible.
What We’re Using
To make these delightful treats, you’ll need the following ingredients:
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla bean paste
- 2 teaspoons pure vanilla extract
- 12 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 4 large egg whites, room temperature
Each ingredient plays a crucial role in achieving the perfect Classic Vanilla Cupcakes.
Equipment Breakdown
Before we get started, gather the following tools:
- Mixing Bowls: For mixing the dry and wet ingredients.
- Electric Mixer: To ensure your batter is well combined and fluffy.
- Measuring Cups and Spoons: Accurate measurements are key to baking success.
- Cupcake Pan: A standard 12-cup muffin pan works perfectly.
- Parchment Liners: For easy cleanup and a professional look.
- Cooling Rack: To cool your cupcakes after baking.
With everything in place, you’re ready to create some amazing Classic Vanilla Cupcakes!
Classic Vanilla Cupcakes in Steps
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This is essential for ensuring your cupcakes rise beautifully.
Step 2: Prepare the Cupcake Pan
Line a 12-cup muffin pan with parchment liners. This will help your cupcakes come out easily after baking.
Step 3: Whisk the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside for later.
Step 4: Beat the Butter and Sugar
In a large mixing bowl, beat the unsalted butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 5: Add the Egg Whites
Gradually add the egg whites to the butter mixture, mixing until fully incorporated after each addition.
Step 6: Incorporate the Vanilla
Add the vanilla bean paste and pure vanilla extract, and mix until combined. The aroma will be delightful!
Step 7: Alternate Adding Dry Ingredients and Milk
With the mixer on low speed, alternate adding the dry ingredient mixture and the room temperature milk, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
Step 8: Fill the Cupcake Liners
Using a scoop or a spoon, fill each liner about two-thirds full with batter. This allows space for the cupcakes to rise without overflowing.
Step 9: Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Cool
Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a cooling rack to cool completely.
If You’re Out Of…
If you find yourself missing an ingredient, don’t worry! Here are some substitutes:
- Cake Flour: You can make your own by combining all-purpose flour with cornstarch (1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons of cornstarch).
- Unsalted Butter: Use margarine or a dairy-free butter alternative if needed.
- Vanilla Bean Paste: Substitute with more vanilla extract (but the flavor may not be as rich).
- Whole Milk: Any milk, including almond or soy, can work in a pinch.
What Not to Do
Avoid these common mistakes to ensure your Classic Vanilla Cupcakes turn out perfect:
- Do not overmix the batter, as this can lead to dense cupcakes.
- Avoid opening the oven door too early while baking; it can cause the cupcakes to collapse.
- Don’t skip the cooling step; frosted cupcakes can become soggy if they’re not completely cooled.
Store, Freeze & Reheat
To keep your Classic Vanilla Cupcakes fresh:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: If frosted, keep them in the fridge for up to a week.
- Freezing: Cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container.
- Reheating: Thaw at room temperature or microwave for a few seconds to enjoy them warm.
Your Top Questions
Can I use whole eggs instead of egg whites?
Using whole eggs will create a denser cupcake. For a lighter texture, stick to egg whites as the recipe suggests.
Can I make these cupcakes gluten-free?
Yes! You can use a gluten-free cake flour blend to substitute the regular cake flour.
What’s the best frosting for vanilla cupcakes?
A classic buttercream frosting pairs beautifully with these cupcakes. You can also try Perfect Chocolate Buttercream for a delightful twist.
How do I get my cupcakes to rise higher?
Make sure your baking powder is fresh and that you’re not overmixing the batter. Also, filling the liners two-thirds full helps them rise nicely.
If you loved these , you might enjoy these other delicious recipes:
Hungry for More?
Stay tuned for more delightful recipes and tips that will elevate your baking game. Whether it’s indulgent treats or healthy options, there’s always something new to explore in the world of baking.
Baking these Classic Vanilla Cupcakes will not only fill your kitchen with a wonderful aroma but will also bring joy to your table. Happy baking!
Classic Vanilla Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin pan with parchment liners.
- In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set aside.
- In a large mixing bowl, beat the unsalted butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Gradually add the egg whites to the butter mixture, mixing until fully incorporated after each addition.
- Add the vanilla bean paste and pure vanilla extract, and mix until combined.
- With the mixer on low speed, alternate adding the dry ingredient mixture and the room temperature milk, starting and ending with the dry ingredients. Mix until just combined.
- Fill each liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a cooling rack.
Notes
- Store in an airtight container for up to 3 days at room temperature.
- Frosted cupcakes can be refrigerated for up to a week.
- Cupcakes can be frozen for up to 3 months.
