This vanilla cupcake recipe from scratch makes the fluffiest, moist and perfectly domed cupcakes. I finally found the ultimate recipe and I am so excited to share it.
For years I have been using my yellow cake recipe for cupcakes and this has served me well, it was moist and fluffy and tastes yummy.
Recently, a reader of the blog had commented that she had used it as well for cupcakes and although it was good, it did not puff up enough to have a nice dome.
Honestly, although I have noticed that too, it never really bothered me and I never thought twice about it. Until this comment.
This recipe gives a perfectly domed, not too high nor too low and just the right shape. Here’s it is below yet to be frosted. Let’s appreciate it in its naked glory, shall we?
The secret to uniform cupcakes is to use an ice cream scoop that is equivalent to 1/4 cup. You can also use a measuring cup to do this. This size is perfect for regular cupcakes. Below is a quick video I made on Instagram on how easy it is to use a scoop.
You can also change up the flavourings by adding 1-2 teaspoons of your desired extract like almond.
You can fancy up a plain vanilla cupcake by
adding fillings such as fruit jams, citrus curds, pastry cream, ganache and
whatever else you can think of. Simply
take a paring knife and cut up a hole in the middle of the cupcake (how to
pictures in this post) and spoon in desired filling.
For frosting, I like to use my go to buttercream, recipe here. You can add flavours too into the buttercream like fruit, curds or chocolate.
And of course there are so many ways to frost a cupcake but for this one I used a sphere shaped Russian piping tip and it makes these gorgeous ruffles.
Here is a video on how to pipe these two-toned ruffle cupcakes using the Russian ball tips. It helps to move the tip side to side slightly and at the same time lifting it up ever so slightly as well. I like to put the two colours in separate bags so that the 2 colours will come out consistently even. Two tones can also be done without placing in separate bags, simply add one colour to one side and the other colour on the other side. And then pipe away!
Every baker should have a good vanilla cupcake in their recipe collection and this definitely fills the bill. It has a fine crumb, fluffy and simply scrumptious!
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THE ULTIMATE VANILLA CUPCAKE RECIPE
By Make Fabulous Cakes
2 ½ cups (300g) cake flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170 g) unsalted butter at room temperature
1 ½ cups (300 g) granulated sugar
3 large eggs
1 cup (250 g) sour cream
2 tsp vanilla extract
Preheat oven to 350 F. Line cupcake pan with cupcake liners.
Mix flour, baking powder, baking soda and salt in a bowl. Set aside.
In another bowl with a mixer, cream butter and sugar until lighter in colour.
Add eggs one at a time, mixing well after each addition. Add in sour cream and vanilla. Mix well.
With the mixer on low speed, add in the flour mixture and mix for a minute. Scrape down the sides with a rubber spatula and beat for another minute.
Scoop the batter into the prepared pan. I used the ¼ cup measure to scoop it and fill the liner to about 2/3 full. Bake for about 20-25 minutes.
The cupcake is ready when an inserted wooden skewer or cake tester comes out clean or when it springs back when lightly pressed with a finger.
Cool completely before frosting.
Yield: About 21-24 cupcakes
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