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
*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.
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.