Today I’m going to share with you my very favorite – and famous (ok, only within my family, but still!) – vanilla cupcake recipe. This recipe was adapted from the Best Ever Vanilla Cupcakes in Women’s World Magazine and also from the Hello Cupcake book by Karen Tack and Alan Richardson.
I just made this recipe last night when I prepared the cupcakes for my son’s birthday today. Instead of using it to make 18 cupcakes, I made a dozen and one extra-large cupcake for him. I used a two cup round Pyrex dish for the birthday boy’s cupcake.
These cupcakes are also great to freeze and frost later, or you can add a filling to the middle – there are so many options with cupcakes, but you really have to start with a good base first. So, without further ado, here is my very favorite vanilla cupcake recipe:
- 2 cups and 2 tablespoons all purpose flour (if you have cake flour, use 2 1/4 cups cake flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 1/4 cup granulated sugar
- 3 eggs, room temperature
- 1 1/4 cups milk
- 1 tablespoon vanilla
- Preheat oven to 350 degrees Farenheit. Line 18 muffin cups with cupcake liners. (OR, use 12 cupcakes and a 2-cup Pyrex dish. If using Pyrex, grease the bottom & sides of the dish and lightly coat with flour).
- In a mixing bowl (I use my 4-cup Pyrex measure cup), combine flour, baking powder and salt. Reserve.
- In the bowl of your stand mixer (or other mixing bowl if you’re using a hand mixer), add butter and beat on medium speed until fluffy.
- Add sugar to the butter and beat on medium speed for about 2 minutes or until well-combined with the butter.
- Add eggs one at a time and beat on medium speed after each addition until well-blended.
- In a small bowl (I use my 2-cup measuring cup), combine the milk and vanilla. Reserve.
- Add flour mixture and milk mixture to the mixing bowl, beating well between each addition. Start and end with the flour mixture.
- Divide batter among liners (or liners and prepared dish).
- Bake 15-18 minutes. If you are using the 2-cup Pyrex dish for an extra-large cupcake, it will need to bake for about 40-50 minutes total. You can put it in at the same time as the cupcakes, and just bake for an additional 25-35 minutes after the cupcakes are done.
- When a toothpick inserted into the center of your cupcakes comes out clean, they are done.
- Allow the cupcakes to cool in the pan for about 2 minutes, then move them to a wire cooling rack. Once they are completely cool, you can frost or freeze for later.
No matter how you choose to decorate your cupcakes, this base will get you off to a great start! I’d love to hear your thoughts on the recipe. Try it at home, see what you think!Powered by Sidelines