Vanilla Cupcakes
Tender vanilla cupcakes topped with vanilla buttercream frosting is an easy recipe suitable for any occasion.
This vanilla cupcake recipe is my favorite simple treat. Nothing beats a plain, classic vanilla cake. Right?
Often times I prefer the simple over complex layers of flavors. Don't get me wrong, I enjoy flavorful desserts. But there are times when you really just want a basic cupcake recipe.
Ingredients
For the cupcakes
1/2 cup (120 ml) canola oil
1/4 cup (57 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
4 eggs, room temperature
1 tablespoon vanilla extract
2 3/4 cups (330 g) cake flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) buttermilk, room temperature
For the frosting
1 1/2 cups (339 g) unsalted butter, softened
4 cups (480 g) confectioners’ sugar, sifted
1 tablespoon vanilla extract
1/8 teaspoon salt
4 tablespoons heavy cream, room temperature
Instructions
Make the cupcakes
Preheat the oven to 350°Line three 12-cup muffin pans with paper liners.
In a large bowl, beat the oil, butter, and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing for 20 seconds after each addition. Beat in the vanilla.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add half to the butter mixture. Beat on low speed until the flour is almost fully incorporated. Add the buttermilk followed by the remaining flour mixture and beat on low until just combined. Take care not to over mix.
Fill each muffin cup ¾ of the way full. Bake for 12-15 minutes or until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake.
Cool for 10 minutes. Transfer to a wire rack and cool completely before frosting.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
Check the consistency of the frosting and add more cream, 1/2 tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape.
Make ahead tips
The cupcakes can be made 1 day in advance before frosting. Cover and refrigerate each overnight. Frost the cupcakes the next day.
Or the cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and frost as desired.
Keep frosted cupcakes covered and store in the refrigerator for up to three days. Bring it to room temperature just before serving.
Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed.
Or the frosting can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
This vanilla cupcake recipe is my favorite simple treat. Nothing beats a plain, classic vanilla cake. Right?
Often times I prefer the simple over complex layers of flavors. Don't get me wrong, I enjoy flavorful desserts. But there are times when you really just want a basic cupcake recipe.
Ingredients
For the cupcakes
1/2 cup (120 ml) canola oil
1/4 cup (57 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
4 eggs, room temperature
1 tablespoon vanilla extract
2 3/4 cups (330 g) cake flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) buttermilk, room temperature
For the frosting
1 1/2 cups (339 g) unsalted butter, softened
4 cups (480 g) confectioners’ sugar, sifted
1 tablespoon vanilla extract
1/8 teaspoon salt
4 tablespoons heavy cream, room temperature
Instructions
Make the cupcakes
Preheat the oven to 350°Line three 12-cup muffin pans with paper liners.
In a large bowl, beat the oil, butter, and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing for 20 seconds after each addition. Beat in the vanilla.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add half to the butter mixture. Beat on low speed until the flour is almost fully incorporated. Add the buttermilk followed by the remaining flour mixture and beat on low until just combined. Take care not to over mix.
Fill each muffin cup ¾ of the way full. Bake for 12-15 minutes or until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake.
Cool for 10 minutes. Transfer to a wire rack and cool completely before frosting.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
Check the consistency of the frosting and add more cream, 1/2 tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape.
Make ahead tips
The cupcakes can be made 1 day in advance before frosting. Cover and refrigerate each overnight. Frost the cupcakes the next day.
Or the cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and frost as desired.
Keep frosted cupcakes covered and store in the refrigerator for up to three days. Bring it to room temperature just before serving.
Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed.
Or the frosting can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
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