Moist & Fluffy Vanilla Cupcake Recipe - CAKE COOKING RECIPES IDEAS

Moist & Fluffy Vanilla Cupcake Recipe

I think this is the perfect moist and fluffy vanilla cupcake recipe because it’s everything you want a cupcake to be. Lots of flavor in a little bite. The buttermilk adds a wonderful tang and the cupcake is so moist, I may have eaten a couple without any frosting! If you like my white velvet buttermilk cake or my vanilla cake, you will love these cupcakes!

I seriously LOVE LOVE LOVE this vanilla cupcake recipe because it’s so versatile! You can combine it with strawberry buttercream to make strawberry shortcake cupcakes. You can frost them with some yummy chocolate ganache or chocolate buttercream if fruit isn’t your thing. For lemon lovers, try filling your cupcakes with some lemon curd in piping bag and topping with fresh stabilized whipped cream!


Ingredients
10 oz (284 g) cake flour
9 oz (255 g) granulated sugar
1/2 tsp (1/2 tsp) salt
2 tsp (2 tsp) baking powder
1/4 tsp (1/4 tsp) baking soda
2 large (2 large) eggs room temperature
4 oz (114 g) vegetable oil
5 oz (142 g) buttermilk room temperature or slightly warm
4 oz (114 g) butter unsalted and softened
2 tsp (2 tsp) vanilla
Vanilla Frosting Recipe
24 ounces (680 g) unsalted butter softened
24 ounces (680 g) powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
6 ounces (170 g) pasteurized egg whites
1 tiny drop purple food coloring (optional for whiter frosting)
Equipment
Stand Mixer
Paddle Attachment
Whisk Attachment

Instructions
Vanilla Cupcake Recipe
NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly.
Heat oven to 350º F
Prepare your cupcake pan with cupcake liners
Combine the buttermilk and vanilla and set aside
Combine the oil and eggs. Whisk to break up the eggs. Set aside.
Combine flour, sugar, baking powder, baking soda and salt and butter in the bowl of a stand mixer with the paddle attachment. Mix on low to combine until the mixture resembles coarse sand.
Add in your milk mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my KitchenAid) and let mix for 1 1/2 minutes to develop the cupcake's structure. If you don't let your cake mix on this step your cake could collapse.
Scrape your bowl and then reduce speed to low. Add in your egg mixture in three batches, letting the batter mix for 15 seconds between additions.
Scrape down the sides again to make sure everything is incorporated the pour into prepared cupcake liners 2/3 full or 1.5oz batter per cupcake. Bake 16-20 minutes until the edges just begin to brown and the center bounces back when you touch it. Rotate the pan halfway through baking.
Let cupcakes cool fully before frosting
Vanilla Frosting Recipe
In the bowl of your stand mixer with the whisk attachment, whisk egg whites and powdered sugar on high for 1 minute
Reduce speed to low and add in your vanilla, salt and softened butter.
Increase speed to high and let the frosting whip until it's light, white and fluffy. Give it a taste, if it still tastes buttery, keep mixing. This can take 10-15 minutes. It might look curdled, keep mixing.
Add in optional purple food coloring. Switch to the paddle attachment and mix on low for 15 minutes (optional) to remove air bubbles and make your buttercream super smooth.

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