Vanilla Cupcakes
This easy recipe makes 12 light, fluffy cupcakes that are packed with vanilla flavor and topped with a classic buttercream frosting. They use the reverse creaming method made popular by author Rose Levy Beranbaum in which the dry ingredients are mixed with a solid fat (butter, in this case), before the liquid ingredients are mixed in, which helps ensure that you don’t overmix your batter. This mixing method, along with the buttermilk and a combination of butter and oil, creates the soft, tender crumb of these cupcakes. The confectioners’ sugar frosting is a simple affair, flavored with lots of vanilla, some lemon juice and a bit of salt to balance out the sweetness. Make sure to whip the frosting until it is completely smooth and soft. This recipe makes enough to frost the cupcakes with a thin layer; for a more generous topping, you’ll want to double it.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1cup plus 2 tablespoons/145 grams all-purpose flour
- ½cup plus 2 tablespoons/125 grams granulated sugar
- 1teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon fine salt
- 3tablespoons unsalted butter, cut into pieces and softened
- ⅔cup/160 milliliters buttermilk, at room temperature
- 2large eggs, at room temperature
- 3tablespoons neutral oil
- 1 ½teaspoons vanilla extract
- ½cup/113 grams unsalted butter, softened but cool
- 1 ¾cups/175 grams sifted confectioners’ sugar
- Pinch fine salt
- 1tablespoon vanilla extract
- ½teaspoon lemon juice
- 1to 3 teaspoons heavy cream or milk
- Sprinkles (optional)
Instructions
Step 1
Heat oven to 350 degrees and line a 12-cup muffin tin with paper liners.Step 2
Prepare the cupcakes: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, granulated sugar, baking powder, baking soda and salt. Stir to combine. Add the butter and mix on low until the mixture is sandy and the butter is evenly distributed.Step 3
In a large measuring cup, whisk to combine the buttermilk, eggs, oil and 1½ teaspoons vanilla extract.Step 4
Add half of the buttermilk mixture to the bowl of the mixer and mix on low until incorporated, then add the second half of the mixture and mix on low until well combined. Scrape the bottom and sides of the bowl, then turn the mixer up to medium speed and mix for 30 seconds, until the mixture is smooth. The batter will be loose.Step 5
Divide the mixture among the prepared liners. (They will be about halfway full.) Bake the cupcakes for 18 to 20 minutes until just cooked through with little to no browning on top. Set the cupcakes in the pans on cooling racks for 5 minutes, then gently remove them from the pans and set them on the rack to cool completely before frosting.Step 6
While the cupcakes cool, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Add the confectioners’ sugar and salt and mix on low speed until the sugar is moistened. Turn the mixer to medium-high and stream in the vanilla, lemon juice and 1 teaspoon heavy cream. Mix until light and fluffy, about 5 minutes, adding more cream as needed to make a smooth and easily spreadable frosting.Step 7
Frost the cupcakes, top with sprinkles if desired, and serve. The cupcakes and frosting can be made and stored separately one day ahead of time, covered, at room temperature.