Vanilla cupcakes are a timeless treat loved by all ages. Their simplicity makes them a go-to dessert for any occasion, while their versatility allows for endless customization. Whether enjoyed as is or adorned with your favorite frosting and toppings, vanilla cupcakes are sure to delight.

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Ingredients and Preparation

List of Ingredients with Measurements
To make these delightful vanilla cupcakes, you’ll need:

2 1/2 cups (325g) all-purpose flour
2 cups (414g) sugar
3 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup (240ml) water

For the frosting:

1 cup (224g) unsalted butter, at room temperature
4 cups (460g) powdered sugar
1 1/2 tsp vanilla extract
2–3 tbsp (30-45ml) water or milk
pinch of salt

Tips for Selecting Quality Ingredients

Choosing high-quality ingredients ensures your cupcakes will have the best flavor and texture. Opt for pure vanilla extract over imitation for a richer taste. Fresh, organic eggs can enhance the cupcakes’ moisture and structure. When selecting butter for the frosting, make sure it’s unsalted and at room temperature to achieve a smooth and creamy consistency.

Substitutions and Alternatives

If you’re out of certain ingredients or need to make adjustments, here are some substitutions:

Replace vegetable oil with canola or melted coconut oil for a slight flavor variation.
Use almond or soy milk as a substitute for regular milk for a dairy-free option.
If you prefer a different flavor, replace the vanilla extract with almond or lemon extract.

Baking Instructions

Step-by-Step Guide to Preparing the Batter

Sifting and Combining Dry Ingredients: Begin by preheating your oven to 350°F (176°C) and lining a cupcake pan with liners. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Sifting ensures there are no lumps and combines the ingredients evenly.
Mixing Wet Ingredients: In a separate medium-sized bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until the mixture is smooth and well combined.
Incorporating Wet and Dry Mixtures: Pour the wet mixture into the bowl of dry ingredients. Beat on medium speed until the batter is smooth and no lumps remain. Gradually add the water while continuing to mix on low speed, ensuring the batter is fully incorporated and thin in consistency.

Detailed Baking Instructions

Preheating the Oven and Preparing the Cupcake Pan: Ensure your oven is preheated to 350°F (176°C). Line your cupcake pan with paper liners to prevent sticking and make for easy removal.
Filling the Liners and Baking Time: Fill each cupcake liner halfway with batter to allow room for the cupcakes to rise. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the cupcakes moist.
Cooling the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 2 minutes. Transfer to a cooling rack to cool completely before frosting.

Frosting Instructions

Step-by-Step Guide to Making Vanilla Frosting

Creaming the Butter: In a large mixing bowl, beat the room-temperature butter until creamy and smooth.
Gradually Adding Powdered Sugar: Slowly add 2 cups of powdered sugar, mixing until fully combined and smooth. This gradual addition helps achieve a silky texture without lumps.
Mixing in Vanilla Extract and Liquid: Add the vanilla extract and 1 tablespoon of water or milk, mixing until smooth. This adds flavor and helps achieve the right consistency.
Achieving the Desired Frosting Consistency: Add the remaining powdered sugar and mix until the frosting is smooth and fluffy. Adjust the consistency with additional water or milk as needed, and add a pinch of salt to balance the sweetness.

Tips for Piping and Decorating

Choosing the Right Piping Tip: Use a piping bag fitted with an Ateco tip 844 for beautifully swirled frosting.
Techniques for Beautiful Frosting: Start from the outer edge and swirl inward to create a professional-looking finish. Experiment with different piping techniques to add variety to your cupcakes.

Recipe Tips & Frequently Asked Questions

Expert Tips for Perfect Vanilla Cupcakes: Use room-temperature ingredients for a smoother batter. Do not overfill the liners to avoid overflow.
Ensuring Moist and Fluffy Cupcakes: Mix the batter just until combined to avoid dense cupcakes. Add the water gradually to maintain the correct consistency.
Avoiding Common Mistakes: Measure ingredients accurately and do not overmix the batter. Ensure your oven temperature is accurate with an oven thermometer.
Adjustments for High Altitude Baking: Reduce the baking powder slightly and increase the baking temperature by 15-25°F. Add an extra tablespoon of flour to help the batter set properly.

What to Serve with this Recipe

Ideal Beverage Pairings: Pair these cupcakes with a glass of cold milk, a cup of hot coffee, or a refreshing iced tea.
Complementary Desserts and Snacks: Serve alongside a fruit salad, chocolate truffles, or a scoop of vanilla ice cream for a delightful dessert platter.
Creative Serving Ideas for Different Occasions: Decorate with themed toppers for birthdays, weddings, or holiday celebrations. Arrange on a tiered stand for an elegant presentation at events.

Vanilla cupcakes are a classic, beloved treat that are easy to make and versatile for any occasion. With this detailed guide, you’re equipped to bake perfect, moist, and delicious cupcakes every time. We encourage you to try this recipe and experiment with your own creative twists. Share your results and variations to inspire others!

Ingredients:

VANILLA CUPCAKES

2 1/2 cups (325g) all-purpose flour
2 cups (414g) sugar
3 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup (240ml) water*

VANILLA FROSTING

1 cup (224g) unsalted butter, at room temperature
4 cups (460g) powdered sugar
1 1/2 tsp vanilla extract
2–3 tbsp (30-45ml) water or milk
pinch of salt

Instructions:

Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Set aside.
In a medium-sized bowl, mix together the milk, vegetable oil, vanilla extract, and eggs until well combined.
Pour the wet mixture into the dry ingredients and beat until everything is well incorporated.
Gradually add the water to the batter, mixing on low speed until the mixture is smooth and uniform. Be sure to scrape the sides of the bowl as needed to ensure all ingredients are fully combined. Note that the batter will be very thin.
Fill each cupcake liner halfway with the batter. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cupcakes from the oven and let them cool in the pan for 2 minutes. Then, transfer them to a cooling rack to cool completely.
To prepare the frosting, beat the butter in a large mixing bowl until creamy and smooth.
Gradually add 2 cups of powdered sugar, mixing until fully combined and smooth.
Add the vanilla extract and 1 tablespoon of water or milk, mixing until smooth.
Incorporate the remaining powdered sugar, mixing until the frosting is smooth.
Adjust the consistency with the remaining water or milk as needed, and add a pinch of salt to balance the sweetness. Mix until the frosting is smooth and fluffy.
Using a piping bag fitted with an Ateco tip 844, pipe the frosting onto the cooled cupcakes. Enjoy your delightful vanilla cupcakes!