Classic Vanilla Cupcake Recipe

A delicious moist cupcake topped with fluffy buttercream makes this vanilla cupcake an instant classic! 

I will be the first to admit when given the choice I will almost always pick chocolate over vanilla. However, while not it might not be the most decadent of desserts there is definitely something comforting and nostalgic about a classic vanilla cupcake. As a baker, a good vanilla cupcake recipe is a must. This particular recipe uses the classic method of creaming together your butter and sugar to add a light airy-ness to the cake. Additionally, I've used cake flour which also helps to produce a lighter cake. Like with any recipe using high quality ingredients makes a big difference in the final outcome and the overall flavour of your cupcake. The quality of the vanilla extract that you use will determine the overall flavour of the cake. I like to use a pure vanilla extract when making these cupcakes. 

Classic Vanilla Cupcakes

Yield: 1 dozen cupcakes                  Bake Time: 15-18 minutes

Ingredients:

1 1/2 c cake flour*

1 1/2 tsp baking powder

1/2 tsp salt

1/2 c butter, at room temperature

1 c sugar

2 eggs

2 tsp vanilla extract

1/2 c milk

Directions:

Pre-heat oven to 350F. Line cupcake pan with cupcake liners

In a medium bowl, sift together cake flour, baking powder and salt, set aside

In a stand mixer, fitted with a paddle attachment, on medium speed, beat together butter and sugar until light, fluffy and pale in colour

Beat eggs into butter mixture one at a time, scrapping down sides of the bowl between each addition. Beat in vanilla.

On low speed, mix in half the flour mixture into the butter mixture, until just incorporated

Slowly beat the milk into the mixture. Finally beat in the rest of the flour mixture until just incorporated

Fill cupcake liners until they are about 2/3s full.

Bake cupcakes in the centre of oven for 15-18 minutes or until a toothpick inserted into the centre comes out clean

*If you don't have cake flour handy - it is really simple to make using All Purpose (AP) Flour and cornstarch. For every 1 cup of Cake Flour needed: measure out 1 cup of AP flour minus 2 tablespoons and replace the 2 tablespoons with 2 tablespoons of cornstarch.  Be sure to sift to combine. 

Vanilla Buttercream Frosting Recipe

The vanilla cupcake is elegantly topped with a swirl of fluffy vanilla buttercream and a medley of sprinkles. I used Wilton's Pink Icing Gel Colours to dye my vanilla buttercream and achieve this soft pink pastel. Start with a small amount of gel colouring and gradually add more until you reach your desired colour - just remember the colours tend to darken a bit over time. Check out this video to learn how I create my signature frosting swirl when frosting cupcakes.

Share your vanilla cupcakes with me in the comments or on Instagram with #ByJaclyn