The Best Vanilla Cupcakes

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 17 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

These Vanilla Cupcakes are moist and filled with vanilla flavour. They bake evenly and can be decorated easily with any buttercream you want.

Not only the taste delicious on their own but they are also perfect with lots of fillings like nutella, caramel, jam, lotus biscoff spread etc.

I’ve tested lots and lots of recipes throughout these last few years, and I finally nailed it down to the perfect recipe.

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The only thing you need to do to achieve the best result is to follow my directions and you will master them. They are delicious and perfect for any occasion but especially for parties.

You can also be creative and add sprinkles or chocolate chips to the mixture to make it a little bit more playful and fun.

 

They can be store for days and still stay moist without losing their flavour. One of the combination that I love is with my American Buttercream recipe.

Give this recipe a try and I am sure you will not regret it.

Check Out my Youtube Video Tutorial:

The Best Vanilla Cupcakes

Preparation Time:

10 Minutes

Cooking Time:

20 Minutes

Total Time:

30 Minutes

Serves:

12

Level of Difficulty:

Easy

Description

These Vanilla Cupcakes are moist, fluffy and filled with vanilla flavour. They bake evenly and can be decorated easily with any buttercream you want.

Ingredients

  • 125g sugar
  • 125g all purpose flour
  • 1/4 tsp Baking soda
  • 1/4 tsp Baking powder
  • 125g unsalted butter
  •  2 eggs
  • 1 1/2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. In the bowl of a stand mixer add the sugar, flour, baking soda and baking powder.
  2. Add also your butter, eggs and mix on high for 2 minutes. Scrape the sides of the bowl to make sure that everything is well mixed.
  3. Then add your milk, vanilla and mix until everything is well incorporated and you end up with a smooth fluffy mixture (about 2 minutes on high).
  4. Prepare a 12-case muffin tin and line with paper cases. Divide your batter evenly into the 12 cases using an ice cream scooper.
  5. Bake for 20 minutes at 175°C (until a toothpick inserted into the centre comes out clean).

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