Very vanilla cupcakes. Super fluffy, buttery and light. These cupcakes contain both vanilla seeds ánd vanilla extract. The batter is ready in less than 10 minutes and the cupcakes are perfect for any frosting.
I’m a simple eater. The food has to taste delicious of course, but I don’t need fancy ingredients to love a dish. In fact, I usually like really plain dishes. Plain, like these vanilla cupcakes. I already shared this vanilla cupcake recipe with you guys a long looong time ago, but this cupcake it’s different. I wanted to make them a superlative of vanilla. And so I got testing. About 4 batches later, I can now present to you: My Very Vanilla Cupcake Recipe.
Vanilla is probably the most common -and probably boring to some of you- flavor. But please don’t judge these cupcakes until you’ve tried them. I promise you: these cupcakes are anything but common (and boring). Especially when you combine them with an amazing frosting. Although I must admit I’ve gobbled up quite a few of these as is. And yes, it was amazing.
To make these cupcakes super vanilla, I used both vanilla seeds and vanilla extract. You can substitute the vanilla extract with vanilla paste, but the vanilla seeds are not optional. I’ve tried it and it tasted quite eggy instead of the fragrant sweet vanilla flavor I wanted. So go an extra mile to get a vanilla pod, because it’s what takes these plain cupcakes to vanilla heaven. Definitely worth it.
Another important thing to remember when making these cupcakes is to mix the butter and sugar long enough to get it super creamy. It will ensure that light cupcake. You’ll probably be tempted to rush, but try to be patient. It’ll take just a few minutes extra and you’ll get the most amazing fluffy cupcakes in return. I creamed the butter and sugar in about 5 minutes. The butter needs to be well at room temperature for this. If your butter is cold, it’ll take forever to get it creamed.
Finish these cupcakes with your favorite frosting. You can try cappuccino frosting, cream cheese or even plain whipped cream. Next week, I’ll be sharing an amazing blueberry frosting I’ve been working on. Won’t tell you anything about it just yet, but I’ve got a feeling it might become one of your new favorites.. 😉
- 120 mL (skim) milk, room temperature
- 5 mL white vinegar
- 190 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 90 g unsalted butter, softened
- 150 g caster sugar
- 1 egg (M), room temperature
- 1 tsp vanilla extract
- seeds of 1 vanilla pod
- Preheat the oven to 180 C and line a muffin pan with cupcake liners. Set aside.
- In a cup, mix the milk and white vinegar. Set aside. It may look curdled after a while.
- In a bowl, mix the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat the butter and sugar until creamy. Beat at least 5 minutes.
- Mix in vanilla seeds, egg and vanilla extract.
- Add the flour mixture and the milk mixture. Mix until just incorporated. Use a spatula to mix in the last bits on the edges of the bowl.
- Using a ice cream scoop, divide the batter over the cupcake liners.
- Bake the cupcakes 17-20 minutes at 180 C or until a cake tester comes out clean.
- Let the cupcakes cool completely before frosting.