Best vanilla cupcakes

Introduction

You’ll fall in love with these classic vanilla cupcakes for their incredibly soft, moist crumb and balanced vanilla flavor. Topped with a luscious, tangy cream cheese frosting, they are the perfect treat for any celebration or a simple sweet craving.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 cupcakes

Ingredients

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

Instructions

1. Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, pinch of salt, and baking powder. Set aside.
3. In a large bowl, combine the eggs and granulated sugar. Whisk vigorously for 1-2 minutes until the mixture is pale, smooth, and slightly thickened.
4. While whisking, slowly stream in the vegetable oil and melted butter, followed by the milk and the first teaspoon of vanilla extract. Whisk until the mixture is smooth and emulsified.
5. Gently fold the dry flour mixture into the wet ingredients using a spatula until just combined and no dry streaks remain. Be careful not to overmix.
6. Divide the batter evenly among the 12 prepared muffin liners, filling each about two-thirds full.
7. Bake for 20-25 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: In a large bowl, beat the cold cream cheese with a hand mixer or stand mixer until smooth. Sift in the powdered sugar and add the second teaspoon of vanilla extract. Beat until fully combined. With the mixer running, slowly pour in the cold heavy cream. Whip on medium-high speed for 2-3 minutes until the frosting is thick, creamy, and holds stiff peaks.
10. Frost the completely cooled cupcakes using a piping bag or an offset spatula. Serve immediately.

Variations

• Lemon Twist: Add the zest of one lemon to the cupcake batter and replace the vanilla extract in the frosting with lemon juice.
• Berry Swirl: Before baking, drop a small spoonful of raspberry jam or fresh berries into the center of each cupcake batter portion.
• Salted Caramel Drizzle: Frost the cupcakes as directed, then drizzle with store-bought or homemade salted caramel sauce for a sweet and salty finish.
• Funfetti Style: Fold 2-3 tablespoons of rainbow sprinkles into the cupcake batter just before portioning it into the liners.

Tips for Success

• Room Temperature is Key: Using room-temperature eggs and milk helps them emulsify better with the oil and butter, creating a smoother, more uniform batter.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which can lead to dense, tough cupcakes.
• Cold Ingredients for Frosting: Using cold cream cheese and heavy cream is crucial for a stable frosting that whips up thick and doesn’t become runny.
• Cool Completely: Ensure the cupcakes are fully cooled to room temperature before frosting, otherwise the warm cake will melt the cream cheese frosting.

Storage & Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. The unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 2 months. For best texture, let refrigerated cupcakes sit at room temperature for 15-20 minutes before serving. These cupcakes are not typically reheated.

FAQ

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

Yes, you can substitute it 1:1 for a slightly more tender crumb. The results will be excellent.

My frosting is too soft. What happened?

This usually occurs if the cream cheese or heavy cream was not cold enough, or if you over-whipped the frosting. Ensure ingredients are cold and stop whipping once stiff peaks form.

Can I make mini cupcakes?

Absolutely. Fill mini liners halfway and bake for 10-15 minutes, checking for doneness with a toothpick.

Why do I need both oil and butter?

The oil ensures the cupcakes stay incredibly moist for days, while the butter adds a rich, classic flavor. The combination yields the best texture and taste.

Can I double this recipe?

Yes, you can double all ingredients to make 24 cupcakes. Bake in two batches or on two oven racks, rotating the pans halfway through.

Is there a substitute for heavy cream in the frosting?

For a stable frosting, heavy cream is necessary. Substitutes like milk will not whip and will result in a thin, runny consistency.