Classic Desserts/ Cupcakes

Vanilla Cupcakes

October 9, 2014

Classic moist and delicious vanilla cupcakes with 3 different frostings to choose from. Pick your favorite and enjoy!

Moist and fluffy vanilla cupcakes with 3 amazing frostings to choose from, just pick your favorite! | prettysimplesweet.com

According to Wikipedia, a cupcake is “a cake designed to serve one person”. That’s my kind of cake! Topped with silky smooth buttercream, these individual cakes have become the star of any event, and for good reason. Although I’ve tried dozens of dry, heavy, too-sweet cupcakes before, I can assure you that not only are these pretty, but they’re also delicious. With just a few recipes of this popular dessert on my blog so far, and after tasting some of the amazing offers at the famous Hummingbird Bakery in the UK, I decided it’s time to add some more. Speaking of the UK..

I’ve just returned from a magical weekend in London, and I haven’t quite calmed down from my excitement yet. I had the most AMAZING time ever! I know, I know – I say that about almost every place I travel to, but I truly do mean it every time. Whenever I’m in a new place, I just want to stay there for good. I love exploring, meeting new people, and experiencing new cultures – it revives me like nothing else. What I liked best about London was that it immediately felt like home. Although there are billions of people walking the streets, nothing felt estranged, but rather thrilling and exciting.

Moist and fluffy vanilla cupcakes with 3 amazing frostings to choose from, just pick your favorite! | prettysimplesweet.com

I had so much fun that I was really close to extending my trip, if only I had one friend willing to stay there with me. None of them were, though, claiming that they had to go back to work. I guess that makes sense.

If you’re planning a trip to London soon, then here are a few highlights from my trip you might want to look into: Portobello Market in Notting Hill, traditional afternoon tea (I tried the one in Langham hotel – worth every penny), food markets on weekends, The Book of Mormon show, unique cocktail bars and traditional pubs (usually serve really good food, too), and a romantic night walk on one of the bridges with a view of the Big Ben. Honestly, my best advice for you would be to lose yourself on the streets – this will give you the best insight of London’s hidden gems.

Moist and fluffy vanilla cupcakes with 3 amazing frostings to choose from, just pick your favorite! | prettysimplesweet.com

Does it look like my trips usually revolve around food? Because they do. Also, since we’re talking cupcakes today, I have to mention Peggy Porchsen, where you’ll find the most elegant and scrumptious cupcakes ever. The storefront is stunning, it’s practically straight out of a movie. It’s also incredibly pink, which is just the way I like it.

Although it’s hard, let’s put London aside and concentrate on our treats. These cupcakes are pure classic. Delicate, but stable enough to hold the frosting. Flavorful, but subtle. Fluffy and moist, but not too crumbly. Sweet, but not heavy. I could go on and on… but just try them for yourself to understand how good they really are.

Moist and fluffy vanilla cupcakes with 3 amazing frostings to choose from, just pick your favorite! | prettysimplesweet.com

Since everyone has their own idea of how buttercream should taste, I’ve included recipes for the 3 most popular types (plus, I just couldn’t help myself). These options are; basic, cream cheese, and meringue.

If you’re not sure which one you like best, you can either be crazy like me and try all 3 at once, or read more about each of them here, here, and here. Even if you’re not a cupcake fan (which is impossible, right?), I’m sure you’ll love at least one of these frostings.

Vanilla Cupcakes
Yields: 12 standard-size cupcakes or 36 mini cupcakes
 
Classic moist and delicious vanilla cupcakes with 3 different frostings to choose from. Pick your favorite and enjoy!
Ingredients
  • 1⅓ cups (185 grams/6.5 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick/115 grams) butter, softened
  • 1 cup (200 grams/7 ounces) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) whole milk
  • Buttercream frosting, cream cheese frosting, or Swiss meringue buttercream*
Instructions
  1. Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix – the less you mix, the lighter the cake will be.
  4. Divide batter evenly between the cups, filling them about ¾ full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
  5. Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
  6. *Pay attention to the quantities each frosting yields and adjust the recipe according to your number of cupcakes.

 

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37 Comments

  • Reply
    Elisa @ Insalata di Sillabe
    October 9, 2014 at 6:21 am

    Classic and simple recipes like this are always my favorite ones! Vanilla cupcakes with a simple, classic buttercream will always be my number one choice. I’d love to visit London, it’s always been a dream of mine, and I’m planning a trip for next summer. Can’t wait to go there and experience everything you mentioned!

    xo, Elisa

    • Reply
      Shiran
      October 9, 2014 at 3:28 pm

      You should go Elisa! It’s such a fun city. When you visit there, just let me know, I’ll be more than happy to help 🙂 xx

  • Reply
    וויני
    October 9, 2014 at 5:25 pm

    וואווווו כמה שהם יפים
    ניראים אפילו רומנטיים בגלל הצבעים, ואני אוהבת את זה!

    • Reply
      Shiran
      October 10, 2014 at 6:07 pm

      Thank you Winnie! 🙂

  • Reply
    Oana
    October 10, 2014 at 2:55 pm

    That’s my kind of cake as well! Loaded with vanilla and so delicate! Love these cupcakes, they look perfect. The frosting looks heavenly with those tiny vanilla seeds and the piping is amazing! Good job!

    • Reply
      Shiran
      October 10, 2014 at 6:04 pm

      Thank you so much Oana! That’s so sweet of you 🙂 I’m glad you like it!

  • Reply
    Netty
    October 12, 2014 at 1:08 am

    Tried your recipe last night. Simple, yummy, moist and just perfect!

    • Reply
      Shiran
      October 12, 2014 at 1:00 pm

      I’m so glad to hear that Netty! Thank you so much for taking the time to share this with me! 🙂

  • Reply
    Tash
    October 16, 2014 at 4:38 am

    Hehe the best trips always revolve around food! I can’t believe you were in London! It sounds like you had a magical time. I wonder if we crossed each other in the street?!
    I don’t think I have ever seen more perfect cupcakes. Period. PINNED. x

    • Reply
      Shiran
      October 17, 2014 at 6:48 am

      Tash!!! I can’t believe you live in London!! How did I miss that?! If I had remembered it, I would have totally meet you there! You are so lucky it’s your home, it’s indeed magical and I loved every single part of it. I loved it so much that I would probably be back soon 🙂 Then I’ll let you know!

  • Reply
    Maggie
    October 24, 2014 at 1:35 am

    Those cupcakes look perfect and I cannot wait to try them! I’d like to make the basic buttercream frosting. Classic and delicious!
    I went to London this July and spent the most amazing 10 days in my life! I cannot be more agree with you that London is such an amazing city. Looks like I missed a lot of the nice places, oops! Thanks for giving me a perfect excuse to go back to visit again 😉

    • Reply
      Shiran
      October 25, 2014 at 6:48 am

      If I start talking about London, I won’t be able to stop! Like you said – such an amazing place. I’m glad I gave you an excuse to visit again 😉

  • Reply
    I.B Alex
    December 17, 2014 at 12:25 am

    Having a holiday party at my high school tomorrow. Needed a good recipe. Glad I found this one. Thanks for sharing!

    • Reply
      Shiran
      December 17, 2014 at 3:40 am

      Thank you! Enjoy the holiday party! 🙂

  • Reply
    Ashley
    January 16, 2015 at 5:30 am

    Is there vanilla bean in the cupcakes or am I seeing spots?

    • Reply
      Shiran
      January 16, 2015 at 10:47 am

      Hi Ashley! Yes, I use vanilla bean many times, and most of the time, you can use it interchangeably with vanilla extract. 1 to 2 teaspoons of vanilla extract will be the equivalent to one vanilla pod.

  • Reply
    Mara
    June 27, 2015 at 4:10 pm

    Hi Shiran!!!

    This recipe is absolutely DELICIOUS!!! Instead of cupcakes, I made a pound cake and it turned out divine!!! I added an extra 1/4 cup of sugar since I wasn’t going to be adding any icing on my cake! Gah, so good!!! Perfect texture, too!

    I have a question – I would like to use this recipe to make a two-tiered birthday cake for my uncle. There will be approximately 40 guests, but I’d like to make it big enough to feed 50 in case anyone wants seconds! Could you please tell me how to adjust the recipe accordingly? I’ll be decorating the cake with fondant (I don’t know if that’s relevant).

    Thank you so much!!!

    • Reply
      Shiran
      June 28, 2015 at 4:03 am

      Hi Mara! I’m so glad to hear that, thank you 🙂 I’ve made this cake using 9-inch or 10-inch pans and I doubled the recipe for that (also double the recipe for the classic buttercream frosting if you use it). There’s no need to add more sugar, even without the frosting. I made a 3-layer 9-inch cake, baking each layer for about 25 minutes (start checking it after 20 minutes). I made 2 layers when I used the 10-inch pan, so that might be better for you. 40 guests is a lot though so it probably wouldn’t be enough. I usually just make standard-sized cakes, but I’m guessing you can easily find more information about it online. Hope this helps 🙂

      • Reply
        Mara
        July 24, 2015 at 4:02 pm

        Thank you very much, Shiran! I’m going to try that this weekend! =)

        • Reply
          Shiran
          July 25, 2015 at 7:49 am

          Good luck! 🙂

  • Reply
    Lis
    July 8, 2015 at 6:54 pm

    Hi there,

    Would you have any advice on how to ensure the cakes do not dry out if one needs to make a big batch? I find that mini cupcakes dry out super fast and get stale too 🙁 Any advice would be greatly appreciated!

    • Reply
      Shiran
      July 11, 2015 at 6:25 pm

      Some cakes dry out faster than others, and unfortunately, there’s not much you can do about it. Cupcakes, without their frosting, or muffins, freeze well, so I usually just freeze mine, and top them with frosting at the same day that I need to serve them. You can prepare the frosting ahead of time as well, as it would keep for about 3 days in the fridge, then bring it to room temperature before using it.

  • Reply
    PR
    October 14, 2015 at 2:05 pm

    My new go-to vanilla cupcake recipe. Easy and yummy! Finally found a basic vanilla recipe I’m satisfied with! thanks so much! <3

    • Reply
      Shiran
      October 15, 2015 at 10:01 am

      Thank you so much for sharing! 🙂

  • Reply
    Anna
    November 17, 2015 at 10:20 am

    Finally a basic vanilla recipe that isn’t dry or flavorless…! Of course I couldn’t resist the temptation of adding some cinnamon and walnuts in the half of my mixture just to experiment a bit and the result is dreamy! Thank you for the always flawless recipes!!!

    • Reply
      Shiran
      November 18, 2015 at 7:15 am

      Thank you so much, Anna! This would be a great versatile recipe for your experiments 🙂

  • Reply
    Khadijah
    December 28, 2015 at 12:11 pm

    Literally perfection. This is the least fussy recipe I could find online yet the results exceeded my expectations. Thank you 🙂

    • Reply
      Shiran
      December 29, 2015 at 9:43 am

      They’re so good, right?! Thank you for your comment and I’m glad you like them! 🙂

  • Reply
    Marta
    February 20, 2016 at 12:50 pm

    Can I use buttermilk instead of regular milk or will it change the taste?

    • Reply
      Shiran
      February 21, 2016 at 5:14 pm

      Hi Marta, buttermilk would actually taste delicious, but in addition, you’ll need to substitute the baking powder in the recipe with 1/4 teaspoon baking soda plus 1/4 teaspoon baking powder.

  • Reply
    Marta
    February 21, 2016 at 5:54 pm

    Thank you I am going to make it with the buttermilk and let you know how it taste

  • Reply
    Heidi
    July 2, 2016 at 10:57 am

    We make your chocolate cupcakes and they are light and delicious!!! The vanilla ones seem more dense (still delicious) any thoughts on what we might be doing wrong??

    • Reply
      Shiran
      July 6, 2016 at 5:39 am

      The texture of the vanilla cupcakes is a bit more dense (however not too dense) than the chocolate cupcakes because these are different recipes with different ingredients. Vanilla cupcakes are usually denser than vanilla cakes so they would hold their shape well. For moist cupcakes you can substitute the milk with buttermilk, and the baking powder with 1/4 teaspoon baking soda plus 1/4 teaspoon baking powder.

  • Reply
    Nancy
    August 26, 2016 at 4:22 am

    Hi Shiran,

    I just tried these cuppies. was expecting especially after trying your chocolate cake (making it for my birthday in a weeks time ?) but I did 3/4 cup sugar so the sweetness is just right… am sure the kids will enjoy them any way

  • Reply
    Hermione
    October 8, 2016 at 6:02 pm

    Great and easy! Kids enjoyed helping, and they were so yummy!

  • Reply
    Darcy
    January 19, 2017 at 5:28 pm

    I love this recipe! Do you think I could add a 1/2 cup of hot water to make them more moist like the chocolate cupcake recipe?

    • Reply
      Shiran
      January 22, 2017 at 6:02 am

      Hi Darcy! Hot water is especially good in chocolate cakes. For moist cupcakes, you can try replacing some (or all) of the milk in the recipe with buttermilk/yogurt/sour cream, and see if you like the result.

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