So no need to bring these ingredients to room temperature, just use straight from the fridge. Use cold milk, yogurt, and egg – I know this is a bit unusual for a recipe that uses melted butter, but I find it works much better because it thickens the batter and gives the cupcakes a better rise.Use good quality vanilla – Since vanilla is the main flavor profile in this recipe, it’s best to use pure vanilla extract for the best taste.That’s what I used in the original photos with the pink liners and pastel nonpareils. You can also use a large cookie scoop to apply the buttercream if you want a more generous amount of frosting on the cupcakes. Finish with a sprinkle of colorful nonpareils in the center.Spread out the buttercream using the back of a spoon.Using the scoop, apply a dollop of buttercream on top of the cupcake.Use a medium cookie scoop as pictured above.I like to decorate these cupcakes as follows: The frosting is firm enough that it holds really well if you pipe rosettes or tall swirls. You can frost these cupcakes any way you want.
Divide the batter into 12 cupcake liners and bake for 20 minutes.
#Cupcake baker recipes how to
Thank you SO much for this! I’ll never make another vanilla cupcake or buy a packaged mix!” – Katie How to make vanilla cupcakes: They came out perfect, taste fantastic and they popped right of the paper liners. “I just finished frosting these for Easter and they are by far the BEST homemade cupcakes I’ve ever tried! I made mini cupcakes, which took about 12 minutes at 350 and kept them barely done (how my family likes them). Thank you so much for sharing your recipe.” – April I’m never using another cupcake recipe again! Baking is my therapy when I’m having a rough day and I must say these cupcakes put a smile on my face. “They are like little pillows of heaven! OMG! So good. “These are seriously the best vanilla cupcakes ever! And I am not one to like vanilla cupcakes! Every time I make these people rave over them! Thank you! Very easy recipe to follow too!” – Candice Here is what some of my readers have to say:.You simply mix everything with a whisk, stir the wet and dry ingredients together, and you’re done! Easy to make – There is no creaming of the butter, and no alternating between wet and dry ingredients.So with the high ratio of liquids, Greek yogurt, and buttermilk, it’s like a trifecta method for making sure these cupcakes are ultra-moist. I also incorporated Greek yogurt AND buttermilk for tender moist crumbs. I used butter instead of oil because it’s more flavorful and provides a lovely buttery taste that pairs really well with the vanilla. Extremely moist and flavorful – This recipe has a higher ratio of wet ingredients than most other vanilla cupcakes out there which makes it more moist.You can accessorize it with colored paper liners and/or sprinkles to match any event. Say goodbye to dry and boring vanilla cupcakes, and HELLO to these supremely moist and flavorful vanilla cupcakes of your dreams! The cupcakes take only 10 minutes to make and they are topped with a heavenly whipped vanilla bean frosting.Ī good vanilla cupcake is just one of those things that suits all and any occasion.
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