How to Get Easy Vanilla Cupcake Recipe | Every Time | All food Recipes

 Easy Vanilla Cupcake Recipe Also Love

Today I'm gonna teach you how to make perfect vanilla cupcakes. These are so much better than store-bought, the texture is incredible. And this is the only recipe you'll need for vanilla cupcakes. Wait 'til you try the frosting, it's so good. (laughs) So let's get started! (wood slapping) (bell rings) First, we'll combine the dry ingredients. In a medium mixing bowl, add 1 1/4 cups of all-purpose flour, 1 1/4teaspoons of baking powder, and 1/2 a teaspoon of salt. Whisk those together and set that aside. In another large mixing bowl, or you could use the bowl of your stand mixer, combine 1/2 a cup of softened unsalted butter with 3/4 cup of granulated sugar. Use an electric mixer to beat those together on medium-high speed for about five minutes, or until the mixture is thick and fluffy. Next, add two large room temperature eggs, adding them one at a time and beating well with each addition. (motor whirring) And make sure to scrape down the bowl with a spatula as needed so your mixture is smooth and well combined. Once the eggs are well blended, add two teaspoons of real vanilla extract. 

INGREDIENTS FOR VANILLA CUPCAKES:

►1 1/4 cups all-purpose flour

►1 1/4 tsp baking powder

►1/2 tsp salt

►1/2 cup unsalted butter softened

►3/4 cup sugar

►2 large eggs room temperature

►2 tsp pure vanilla extract

►1/2 cup buttermilk or plain kefir room temperature

We do have a tutorial for making your own vanilla extract, it's just two ingredients, so easy, and it will make your baking taste amazing. I'll leave a link to this in the notes. Reduce the mixer to medium speed and add your flour in thirds, alternating with your one 1/2 cup of room temperature buttermilk. Make sure to beat well with each addition so that the flour and buttermilk are well incorporated before adding more. Alternating the flour and buttermilk like this will help keep the mixture smooth. It's also really important to use room temperature ingredients to keep the butter from hardening. (cheerful upbeat music) Also, I do have my oven preheating right now at 350 degrees Fahrenheit with the rack in the center of the oven. Once all of the flour and buttermilk are in, scrape down the sides of the bowl just to make sure everything is really well incorporated. 

IMPORTANT STEPS

Then beat until the batter is smooth. (motor whirring) The batter will be really thick, which makes it easy to portion into cupcake tins. And it's okay if it looks slightly grainy. This recipe makes 12 perfect vanilla cupcakes, so line a 12-count muffin tin with paper liners. Using a trigger-release ice cream scoop makes portioning these much easier. Pour the batter evenly into 12 lined muffin tins, filling them about 2/3 full. Make sure you don't overfill, and you should have exactly enough batter for 12 cupcakes. Transfer that to the center of a preheated oven and bake at 350 degrees Fahrenheit for about 20 to 23 minutes, or until a toothpick comes out clean. Once those are out of the oven, let them cool for five minutes in the pan, then transfer them to a wire rack to cool completely before adding the frosting. 

Now I'm gonna show you how to make our go-to all-time favorite cupcake frosting. Pour 1 1/2 cups of cold heavy whipping cream into a large mixing bowl. Beat that on high speed for about 1 1/2 to two minutes, or until the cream is whipped, fluffy, and spreadable. In a second large mixing bowl, beat together one eight-ounce package of softened cream cheese and two cups of powdered sugar. Start that on low speed, unless you wanna be standing in a cloud of powdered sugar, then increase the speed to medium-high. Beat that for about two minutes, scraping down the bowl as needed. You want this mixture to be really light and creamy. Next, blend in one teaspoon of vanilla extract. (motor whirring) To finish off the frosting, fold your whipped cream into the cream cheese mixture. 

Use a spatula to fold gently until the frosting is well combined. Fold until your frosting is even in color and texture. Transfer the frosting to a pastry bag fitted with a piping tip. I'm using a Wilton 1M and will link to all the tools we used to make these cupcakes in the recipe notes. If you wrap the bag around your hand like this, it'll keep the edges clean and make it much easier to pipe.  You never wanna frost a warm cupcake or the frosting will melt. And, good news, you can make these cupcakes and the frosting ahead of time because they both keep really well. You can also frost them and refrigerate them fully assembled, which makes it a great make-ahead dessert. 

All right, these are ready to be enjoyed, but we're gonna add a few sprinkles because sprinkles make everything more fun. And we are gonna do a taste test. And I piped these a little bit, so now I'm a little bit scared. (laughing) Who dares me to do a taste test? Oh, more sprinkles, more sprinkles. The kids can't resist these with sprinkles, and, I love the sprinkles. (laughing) So fun, okay. All right, hoo! It's big.  This might get ugly, that's okay. Worth it. These cupcakes are really good. Oh, yum, yum, yum. And these turn out to be the perfect color. They stay together when you take off the wrapper, which is important because they're easy to eat. And look at that, this is beautiful. 'Kay, here I go. (exhales) I'm delaying the inevitable. I'm ready. Here we go. How am I supposed, okay? (giggling) You guys gotta get in and see this texture. These are just airy, soft,melt-in-your-mouth delicious.