How could anyone possibly have a favorite cupcake flavor? That’s like saying I have a favorite daughter. I love them all equally.
-Julie Guarducci
Nothing says love like a perfectly spongey & moist cupcake. (I apologize I know most people hate the word moist but there are not a lot of other good words to describe it).
It has only taken me a year but I finally perfected the vanilla cupcake.
While making cupcakes out of a box used to be my specialty in college…I wish I could say I didn’t make them at minimum once a month but I would be lying…I could never figure out how to make them taste as delicious homemade.
There is one specific ingredient that is a must to make the best vanilla cupcake you will ever have & you will want to buy it immediately for your pantry! I have a few “tips” that will help you become a cupcake making genius spread throughout the post so be sure to look for them!
Vanilla Cupcake Tip #1:
What is the secret ingredient you ask? CAKE FLOUR!
Ya’ll, all-purpose flour just doesn’t cut it when it comes to cupcakes. Cake flour has a lower protein content than AP flour which makes for a fluffier cake! Swan’s Down Cake Flour is now a staple in my pantry for every cupcake/cake that is being made and is a necessity for yours too!
For gluten free bakers, this is the GF version of cake flour!
Vanilla Cupcake Perfection Tip #2:
Allow the butter to soften before you begin to make your cupcakes. When you cream together your sugar and butter you want the butter to be soft so that it can create a strong foundation for your batter.
You also want to allow your eggs to warm to room temperature before mixing them. This will help your eggs disperse more evenly in the batter and create a lighter batter texture.
Look how good that batter looks!
I have a heavy hand when it comes to batter pouring. I like when my cupcakes have that adorable “muffin top” after baking so I fill the liner almost completely to the top before placing them in the oven.
Vanilla Cupcake Tip #3: Hide these cupcakes from all your loved ones because they are too good to share!
Vanilla cupcake perfection! What’s the best part about this recipe? Once you have mastered this cupcake you will be able to add different flavor profiles to the batter & create endless cupcake possibilities!
HAPPY BAKING!
- 2 1/2 cup cake flour
- 1 1/2 cup granulated sugar
- 1 1/4 cup whole milk
- 3/4 cup unsalted butter, softened
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
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Preheat oven to 350 degrees.
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Into a stand mixer add softened butter & sugar. Beat on medium speed until combined. Add in eggs, beat again until mixed.
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Add vanilla, baking powder, baking soda, salt & milk. Beat on low speed and slowly add in flour. Beat on high heat for 1 minute until batter is formed.
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Line 2 muffin tins with cupcake liners. Add 2 tbsp worth of batter into each liner (it will be almost completely full).
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Bake for 20 minutes until cupcakes are spongy & begin to turn golden brown on the edges.
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Remove from oven. Allow to completely cool before adding frosting. Serve & enjoy!
Got the ingredients all mixed. Was 6 AM. Had no cupcake liners. Put batter in angel food cake pan. it’s baking now. Cross my fingers.
Let me know how it goes!
What’s the best way to cut this recipe in half, for just 12 cupcakes? I so want to master making homemade desserts.