Very Vanilla Cupcakes
These perfect vanilla cupcakes are soft and tender with a double dose of vanilla!
Ingredients
Cupcakes:
- ½ cup (113 grams) unsalted butter , softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 vanilla bean, scraped OR 1 teaspoon vanilla bean paste
- 2 cups (240 grams) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227 grams) buttermilk , well-shaken
Buttercream Frosting:
- 1 cup (226 grams) unsalted butter , softened to room temperature
- 4 cups (455 grams) powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup (56 grams) heavy whipping cream , or whole milk
Instructions
To make the cupcakes:
- Preheat oven to 350°F. Line a standard muffin pan with paper liners or grease with nonstick spray.
- With an electric mixer, beat the butter and sugar on high for about 3 minutes until pale and creamy, scraping down the bowl once or twice
- Add eggs one at time, mixing after each. Add vanilla extract and scraped vanilla bean seeds OR vanilla bean paste and mix until incorporated.
- In a separate bowl, sift together cake flour, baking powder, baking soda, and salt. Add to the batter in 3 additions, alternating with the buttermilk, ending with the flour mixture. Mix only until flour mixture is incorporated, do not over mix.
- Fill cupcake liners 2/3 full and bake until tops spring back when gently pressed and edges are barely turning golden, about 13-15 minutes.
- Let cupcakes cool in the pan a few minutes until they are cool enough to touch, then transfer to a wire rack to cool completely.
To make the buttercream frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together.
- Increase speed to high and beat for 4-5 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
- This frosting will be very airy with lots of bubbles. If desired, use a wooden spoon to beat the frosting by hand for 2-3 minutes. This pushes all of the air out of the frosting, leaving it smooth.
- Frost and decorate cupcakes as desired.
Notes
- How to store cupcakes: Frosted cupcakes can be stored in an airtight container at room temperature for several days. Unfrosted cupcakes can be made in advance and frozen (well-wrapped) in the freezer for 1 month or more. Let thaw completely before frosting.
- How to store frosting: Frosting may been stored at room temperature, but if I'm not going to use it right away I prefer to store in the fridge. Frosting will keep in the fridge for 1 week and in the freezer for 1 month or more. Let frosting come back to room temperature and re-whip for a few minutes before using.
- If you don’t have one type of vanilla on hand, here’s how you can substitute: 1 teaspoon of vanilla extract = Seeds from 1 vanilla bean = 1 teaspoon of vanilla bean paste. If you only have one type of vanilla, then just double it!
Calories: 362kcal, Carbohydrates: 49g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 65mg, Sodium: 250mg, Potassium: 67mg, Fiber: 1g, Sugar: 38g, Vitamin A: 570IU, Calcium: 36mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
