Best vanilla cupcakes

Introduction

Achieving a light, tender vanilla cupcake with a perfect crumb can be tricky. This recipe balances oil and butter for ultimate moistness, and the tangy cream cheese frosting is an ideal, not-too-sweet complement. You’ll find the method straightforward, but the results are bakery-quality.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 cupcakes

Ingredients

For the Cupcakes:

• 150 g all-purpose flour
• Pinch of salt
• 1 ½ tsp baking powder
• 2 large eggs (around 53-63g each, at room temperature)
• 120 g granulated sugar
• 50 g vegetable oil (such as canola oil, sunflower seed oil, or extra mild olive oil)
• 15 g unsalted butter (melted)
• 100 ml whole milk (at room temperature)
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 400 g cream cheese (cold)
• 50 g powdered sugar
• 90 ml heavy cream (cold)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the 150g flour, pinch of salt, and 1 ½ tsp baking powder. Set aside.
3. In a large bowl, combine the 2 eggs and 120g granulated sugar. Using a hand mixer or whisk, beat for 2-3 minutes until the mixture is pale, thickened, and forms a ribbon when the beaters are lifted.
4. While mixing on low speed, slowly stream in the 50g vegetable oil, followed by the 15g melted butter. Then add the 100ml milk and 1 tsp vanilla extract, mixing just until combined.
5. Add the dry flour mixture to the wet ingredients. Gently fold with a spatula until just combined and no dry streaks remain. Be careful not to overmix.
6. Divide the batter evenly among the 12 lined muffin cups, filling each about ⅔ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. For the Frosting: While cupcakes cool, make the frosting. In a large bowl, beat the cold 400g cream cheese with a hand mixer or stand mixer until smooth. Sift in the 50g powdered sugar and add 1 tsp vanilla extract. Beat until fully incorporated.
10. With the mixer running on medium-high, slowly pour in the 90ml cold heavy cream. Whip for 2-4 minutes until the frosting is thick, spreadable, and holds stiff peaks.
11. Frost the completely cooled cupcakes using a piping bag with a tip or a knife. Serve immediately or chill until ready to serve.

Variations

• Lemon Zest: Add the zest of one lemon to the cupcake batter along with the vanilla for a bright citrus twist.
• Filled Cupcakes: Use a piping tip or small knife to core the center of each cooled cupcake and fill with a dollop of berry jam or lemon curd before frosting.
• Crunchy Topping: Before baking, sprinkle the batter in each cup with a little coarse sugar or sprinkles for a delightful texture contrast.
• Frosting Swirl: For a decorative look, divide the finished frosting into two bowls. Tint one portion with a drop of food coloring, then pipe them together using a two-tone piping technique.

Tips for Success

• Room Temperature is Key: Using room temperature eggs and milk helps them emulsify better with the oil and butter, creating a more uniform and stable batter.
• Don’t Overmix: Fold the dry ingredients in only until just combined. Overmixing develops gluten, leading to dense, tough cupcakes.
• Cold Ingredients for Frosting: Ensure both the cream cheese and heavy cream are cold. This makes the frosting whip up stiffer and helps prevent it from becoming runny.
• Cool Completely: Frosting a warm cupcake will cause the frosting to melt and slide right off. Patience ensures a perfect finish.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes must be stored in the refrigerator for up to 4 days due to the cream cheese frosting. For best texture, let refrigerated cupcakes sit at room temperature for 20-30 minutes before serving. These cupcakes are best enjoyed fresh and are not ideal for reheating.

FAQ

Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour 1:1 for a slightly more tender crumb. No other adjustments are needed.

My frosting turned out runny. What happened?

This is usually because the cream cheese or heavy cream was too warm. For best results, ensure both are very cold straight from the fridge, and don’t overbeat after adding the cream—stop as soon as stiff peaks form.

Can I make these cupcakes without the oil or butter?

No. This recipe specifically uses both oil (for moistness) and butter (for flavor). Substituting one for the other or omitting them will alter the texture and result significantly.

Why weigh the ingredients?

Weighing (especially flour) is more accurate than using cup measurements, which can vary greatly. This precision leads to more consistent, reliable results every time you bake.

Can I double this recipe?

Absolutely. Double all ingredients and bake in batches, filling your muffin tins ⅔ full each time. You may need to add a minute or two to the baking time.

Is the frosting very sweet?

No, this cream cheese frosting uses a modest amount of powdered sugar compared to buttercream, making it delightfully tangy and less sweet, which perfectly balances the sweet cupcake.