I will never forget the first time I made cupcakes for dessert at one of my mother’s Sunday dinners; they came out very pretty and I was really happy. So, if you want a nice recipe to bake cupcakes at home, here’s one!
Homemade Vanilla Cupcakes
Ingredients you’ll need to make the cupcake:
- 1 ½ -2 cups of whole-purpose flour
- 1 cup of unsalted butter at room temperature
- 1-2 teaspoons of baking powder
- ½ teaspoon of salt
- 1 cup of milk at room temperature
- 2-3 large eggs at room temperature
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
Ingredients you’ll need to make the buttercream frosting:
- 1 teaspoon of vanilla extract
- 4 tablespoons of heavy cream
- 3-4 cups of confectioner’s sugar
- 1 cup of unsalted butter at room temperature
Instructions to make the Homemade Vanilla Cupcakes
Step 1: You start by preheating the oven to 350 degrees Fahrenheit and then start lining a cupcake pan with liners.
Step 2: Now, take a bowl and add the whole-purpose flour, baking powder and ½ teaspoon of salt and combine all the dry ingredients properly. Then, set it aside.
Step 3: Now, take another large bowl and add the sugar and butter. Beat until you obtain a creamy and fluffy mixture.
Step 4: Add the eggs and the vanilla extract to the mixture and combine until you end up with a smooth and incorporated mixture.
Step 5: Half of the dry ingredients should be added to the butter mixture. Once you’ve stirred properly, add half of the milk and stir again. Then, repeat the same step: Add the remaining dry ingredients, stir, add the remaining milk and then stir again.
Step 6: Divide the batter into around 15 cupcake liners (I strongly suggest filling about halfway full) and then bake in the oven for around 15-20 minutes.
Step 7: Once you remove the pan from the oven, set the cupcakes aside and let them cool down for around 5-10 minutes.
Instructions to make the Homemade frosting:
Step 8: Take a large bowl and add the unsalted butter and beat until you obtain a creamy and fluffly mixture.
Step 9: Once you’ve added the confectioner’s sugar, mix all the ingredients and then start whipping for around 3 minutes until you are left with a light and fluffy combination.
Step 10: Once you’ve added the vanilla extract and heavy cream, whip for some more minutes.
Step 11: Now, spread the frosting onto the cupcakes and serve.
People’s Reviews:
“These are by far the best cupcakes I’ve ever had. I’m partial to a light and fluffy cake over a dense one and this recipe is exactly that. It’s perfectly moist and the cake flour really makes a difference in the texture. I added almond extract to these and I loved the flavor, the only thing I would do differently next time is add more vanilla. Can’t wait to make these again, thank you for the fantastic recipe!” – From Fatima
“Made these tonight, it was my first time making any cupcake/cake from scratch. Recipe was easy to follow and these turned out DELICIOUS! The cupcakes are slightly crumbly yet still very moist, and they’re just sweet enough. Really love them and will be making this one again no question! Thank you!!”- From Laurie
“I followed the recipe to the T. My cupcakes looked and tasted amazing (I got 12 out of the batter but I have a bigger cupcake pan). My husband and I felt they were a little too sweet. Any recommendations on lowering the sweetness of the cake but keeping the frosting rich?” –From Brie
“Hi I tried these they came out really dense just delicious !!! I used margarine and brown sugar as that’s all I had and I only have a large toaster oven . They came out like a pound cake .. I refrigerated the batter as i was unable to finish baking last night . This evening will have a go at the icing and baking the rest . Thank you! Love from Trinidad.” – From Ana
