American · Dessert
Classic Vanilla Cupcakes
A pair of tender, golden vanilla cupcakes with a fine, even crumb, built on the classic creaming method and finished with swirls of soft vanilla buttercream. This is the benchmark American bakery cupcake — simple, buttery, and reliably moist.
$1
20 minsPrep
19 minsCook
84 minsTotal
EasyLevel
Nutrition per serving
436Calories
4.3gProtein
25.2gFat
48.3gCarbs
33.5gSugar
0.5gFiber
496mgSodium
114mgChol
15.3gSat Fat
66mgPotassium
34mgCalcium
1.1mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.9gAlcohol
Goes well with
Pale Ale
local
Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C (350°F) and line two holes of a 6-hole muffin tin with paper cases; half-fill the remaining four holes with water.
2
Cream the softened 28g butter with the 30g sugar using a hand mixer on medium speed for about 2 minutes until pale and fluffy.
3
Beat in the 27g egg a little at a time, then add the vanilla extract, scraping down the bowl between additions.
4
Sift the flour, baking powder and salt together, then fold into the butter mixture in two additions, alternating with the milk, mixing just until smooth.
5
Divide the batter evenly between the two lined holes, filling each about two-thirds full.
6
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back when lightly pressed.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 45 minutes.
8
For the buttercream, beat the softened butter alone for 2 minutes until smooth, then add the sifted sugar in two batches, beating well after each.
9
Add the cream and vanilla extract and beat on high speed for 2-3 minutes until light and fluffy.
10
Pipe or spread the buttercream onto the fully cooled cupcakes just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour, sifted
- 30g30g Sugar White
- 28g28g Butter, softened
- 27g27g Egg, lightly beaten, room temperature
- 20g20g Whole Milk, room temperature
- 2g2g Baking Powder
- 3g3g Vanilla Extract
- 1g1g Salt
- 25g25g Butter, softened, 1
- 35g35g Sugar White, sifted to icing-fine in a blender if no powdered sugar on hand, 1
- 8g8g Heavy Cream, 1
- 2g2g Vanilla Extract, 1
