Vanilla Cupcakes

Introduction

These vanilla cupcakes are the perfect canvas for any frosting or decoration. They rise with an incredibly tender, fine crumb and boast a pure, rich vanilla flavor that’s never artificial. You’ll love how simple the melted butter method makes the batter, ensuring a moist result every time.

Prep & Cook Time

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 22 cupcakes

Ingredients

• 2 1/3 cups cake flour (276g)
• 1 1/4 cups granulated sugar (248g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter (melted, 226g)
• 2 egg whites (at room temperature)
• 1 large egg (at room temperature)
• 2 teaspoons pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 3/4 cup buttermilk (at room temperature, 170g)

Instructions

1. Preheat your oven to 350°F (177°C). Line two standard 12-cup muffin tins with 22 paper liners.
2. In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
3. In a separate medium bowl, whisk the melted butter, egg whites, whole egg, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth.
4. Pour the wet ingredients and the buttermilk into the dry ingredients. Using a spatula or whisk, gently fold the mixture together until just combined and no dry streaks of flour remain. Be careful not to over-mix.
5. Divide the batter evenly among the 22 prepared liners, filling each about 2/3 full.
6. Bake for 14-16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Variations

• Flavor Infusion: After baking, inject cooled cupcakes with a simple syrup flavored with citrus zest, coffee, or a liqueur using a pastry syringe.
• Filled Cupcakes: Use a piping tip or small spoon to core the center of each cooled cupcake and fill with a dollop of fruit preserves, lemon curd, or chocolate ganache.
• Dessert Topping: Skip traditional frosting and top with a simple whipped cream and a fresh berry, or a dusting of powdered sugar for a less sweet option.
• Cupcake Tiers: For a mini celebration cake, arrange unfrosted cupcakes tightly together on a board and frost them as one single sheet cake, then slice between the cupcakes to serve.

Tips for Success

• Measure the flour correctly: For the most accurate results, use a kitchen scale. If using cups, spoon the cake flour into the measuring cup and level it off without packing.
• Room temperature is key: Having the egg whites, whole egg, and buttermilk at room temperature helps them emulsify smoothly with the melted butter, creating a uniform batter.
• Don’t over-mix: Mix the batter only until the ingredients are combined. Over-mixing develops the gluten in the flour, leading to dense, tough cupcakes.
• Use an ice cream scoop: A standard-sized ice cream or cookie scoop is perfect for portioning the batter evenly and cleanly into the liners.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Frosted cupcakes should be stored in the refrigerator. For best texture, let refrigerated cupcakes come to room temperature for about an hour before serving.

FAQ

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

Yes, but the texture will be slightly denser. For a closer substitute, replace 2 tablespoons from each cup of all-purpose flour with cornstarch (for this recipe, use 2 1/3 cups minus 4 ½ tsp AP flour, plus 4 ½ tsp cornstarch).

What can I use if I don’t have buttermilk?

You can make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup of room temperature whole milk. Let it sit for 5 minutes before using.

My butter was very hot when I melted it. Is that okay?

Let the melted butter cool for about 5-10 minutes so it is warm but not hot. Adding very hot butter to the eggs can cause them to curdle.

Why did my cupcakes sink in the middle?

This is often due to over-mixing the batter, under-baking, or opening the oven door too early in the baking process. Ensure your leaveners (baking powder/soda) are fresh.

Can I make this as a layer cake?

Yes, this batter can be baked in two 8-inch round pans. The bake time will increase to approximately 25-30 minutes. Always check for doneness with a toothpick.

How full should I fill the cupcake liners?

Filling them 2/3 full is ideal. This gives the cupcakes enough space to rise into a perfect dome without spilling over the edges.