This simple vanilla cupcake recipe is perfect for purist vanilla lovers. The recipe makes 6 cupcakes. Young people and young at heart will find this an easy addition to any baking repertoire.
A reliable cupcake recipe like this one is also a great base for adding flavor if you’re doing something like cupcake wars. Be adventurous! It’s easy to add citrus zest, swap the vanilla for other flavoring, even add mashed fruit! This is also a sturdy cupcake that can support being cored after baking and filled with curds, caramels, compotes, and ganache.
Vanilla Cupcakes: Small Batch
Course: Dessert6
cupcakes15
minutes20
minutesIngredients
3/4 cup unbleached all purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp vanilla salt
1/3 cup whole milk, room temperature
3/4 tsp pure vanilla extract (I prefer VAIN Baker’s Blend for this recipe)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
Directions
- Preheat the oven to 325 degrees F. Line a cupcake/muffin tin with 6 cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, add the vanilla to the milk and stir together.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed 2-3 minutes, until light and fluffy. Reduce the speed to medium-low to add the egg. Beat 1-2 minutes, until creamy.
- Reduce the mixer speed to low to add 1/2 the flour mixture, followed by all the milk mixture, then the remainder of the flour mixture. Beat only until blended after each addition.
- Using a 1/4 cup scoop, portion the batter into the lined cupcake pan. Bake the cupcakes 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer to a cooling rack and cool completely before frosting.