Vanilla Cupcakes

These vanilla cupcakes are one of my favourites because they are so easy to make and very versatile. You can combine them with any flavour (or colour!!) of frosting and they’ll taste great! Since this is an oil-based recipe, these cupcakes will always turn out super tender and moist — and they’ll stay that way for days. It’s important to use a good quality vanilla for this recipe because you really want the flavour to stand out. The icing I most often use for these is my classic vanilla frosting.

Ingredients:

For the cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 2 tsp vanilla bean paste or vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk

For the frosting:

  • 1 cup salted butter, softened
  • 4-5 cups powdered sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

Method:

  1. Preheat oven to 350F and line muffin pan with paper liners.
  2. In a bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
  3. Using an electric mixer fitted with the whisk attachment or a handheld mixer, beat the eggs and sugar until fully combined, about 30 seconds.
  4. Next, add the vanilla and vegetable oil. Beat for an additional minute.
  5. Reduce mixer speed to low and slowly add in about half the flour mixture. Once all the flour has been incorporated, add in half the buttermilk. Continue alternating the flour and buttermilk until it has been fully incorporated into the batter.
  6. Use an ice cream scoop to fill the cup liners about half-way full.
  7. Bake for 17-19 minutes, until a toothpick inserted into the center of a cupcake comes out clean Cool cupcakes completely on a wire rack before icing.
  8. For the frosting: using an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy and nearly doubled in volume. This will take about 10 minutes.
  9. Next, add the vanilla and salt. Mix until combined.
  10. Reduce mixer speed to low and add in the powdered sugar, one cup at a time, until desired consistency is reached.

*Yield: Approximately 12 cupcakes

**To get the great turquoise-coloured frosting you see in this photo, I added a few drops of AmeriColor Soft Gel Paste in turquoise to my frosting. I used Ateco tip #849 to get those perfectly piped swirls.  

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4 Comments Add yours

  1. That color….You killed it with just the color. Just love it

    Liked by 1 person

  2. Frosting looks so cool.

    Liked by 1 person

  3. So delicious.. a perfect past time for a rainy day.. baking.. 😉

    Liked by 1 person

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