Vanilla Cupcakes
Light, soft vanilla cupcakes that stay moist for 5 days and only use pantry ingredients! These delicious cupcakes are frosted with my ermine frosting recipe that is light and airy like whipped cream.
Servings: 12 Cupcakes
Ingredients
- 6 tablespoons unsalted butter soft and pliable (85g)
- ¾ cup granulated sugar 173g
- 1 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup whole milk 130g
- 1 ¼ cups cake flour 150g
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 350°F (either convection or regular). Line a standard 12 cupcake pan (muffin tins) with cupcake liners.
- Sift the cake flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer) cream butter and sugar until light and fluffy.
- Add the egg and extracts, beating well.
- Alternately add milk and dry ingredients, beginning and ending with dry. I often finish folding by hand.
- Scoop batter into cupcake liners. I used a medium cookie scoop to make this task easier.
- Bake immediately in preheated oven until a cake tester or toothpick comes out with a few clinging crumbs, approximately 15-18 minutes. Be careful not to over bake or they dry out. Mine baked 18 minutes in a convection oven.
- Remove from tins and cool completely on a wire rack. I pop them out with a small offset spatula to avoid burning my fingertips.
- Frost with your favorite frosting. I used an Ateco 868 piping tip with my ermine frosting for the pictured cupcakes.
Notes
Yield – 12 cupcakes
Presentation – I used an Ateco 868 piping tip, which is also called a French star tip. You could use a closed star tip (Ateco 849 or 848) or a round tip like the Ateco 809. Just choose a tip that is large. That is the secret to professional looking cupcakes!
Storage – Store frosted vanilla cupcakes in an airtight container in the refrigerator for up to a week or frozen for up to 2 months. Wrap unfrosted cupcakes tightly in plastic wrap and store at room temperature, refrigerated or frozen. They are best iced the day they are made. This helps lock in the moisture and keep them tasting fresh. If you must make them ahead, I recommend freezing them. Note – the calories are for just the cupcakes and will vary depending on the buttercream you choose.
Presentation – I used an Ateco 868 piping tip, which is also called a French star tip. You could use a closed star tip (Ateco 849 or 848) or a round tip like the Ateco 809. Just choose a tip that is large. That is the secret to professional looking cupcakes!
Storage – Store frosted vanilla cupcakes in an airtight container in the refrigerator for up to a week or frozen for up to 2 months. Wrap unfrosted cupcakes tightly in plastic wrap and store at room temperature, refrigerated or frozen. They are best iced the day they are made. This helps lock in the moisture and keep them tasting fresh. If you must make them ahead, I recommend freezing them. Note – the calories are for just the cupcakes and will vary depending on the buttercream you choose.
Nutrition
Calories: 158kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 196mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 211IU | Calcium: 28mg | Iron: 0.2mg