Simply Vanilla Cupcakes

I can’t even begin to tell you how many cupcakes I’ve baked in my lifetime. I’m talking dozens upon dozens of cupcakes trying to find the perfect vanilla cupcake recipe. I know there are a million vanilla cupcake recipes out there, but I am always on a mission to create a recipe that is both easy to make and that tastes good.

Vanilla cupcakes may seem a little boring, but I think it’s good to have one in your recipe collection that you can use over and over again. Whether you are baking for a party or just for a delicious weekend treat, this recipe will surly be your go to recipe for the classic vanilla cupcake.

Simply Vanilla Cupcakes

  • Servings: approx 16
  • Difficulty: easy
  • Print

Classic Moist Vanilla Cupcake

Ingredients


1¼ cups cake flour or Canadian all-purpose flour ***
1¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs, room temperature
¾ cup sugar
1½ tsp pure vanilla extract
½ cup canola oil
½ cup buttermilk or plain kefir (found in the yogurt isle)

Directions

    1.) Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

    2.) In a medium bowl, whisk together 1¼ cups cake flour (or Canadian flour), 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).

    3.) Add ¾ cup sugar and continue to beat on medium speed (30 seconds).

    4.) Add vanilla and oil and beat on medium speed (1 minute)

    5.) Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed.

  • Note** The batter will be thin.
  • 6.) Pour batter into a lined muffin pan. Fill to about ½ full (Do-Not overfill)

    7.) Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Once the cupcakes are cooled to room temp, pipe on the frosting.

    Cupcake Notes

  • all-purpose works, it just does won’t produce a cupcake quite as soft as cake flour or Canadian Flour.

Simply Vanilla Buttercream

  • Servings: approx 16
  • Difficulty: easy
  • Print

Simply Vanilla Buttercream

Ingredients

1/2 cup unsalted butter, softened
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups confectioners’ sugar, sifted
**Optional 3 drops food coloring, or as needed

Directions

1.) Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy (approx 2-3 minutes).

2.) Gradually beat in confectioners’ sugar until fully incorporated.

3.) Beat in vanilla extract.

4.) Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

*** Note The edible heart confetti can be purchased at Michael’s, Walmart, or off the Wilton page here.

The edible sugar flowers can be purchased at Michael’s, Walmart, and on Amazon here.