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The Perfect Vanilla Cupcake

1/28/2013

 
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So here's the thing. I've been searching for years for the perfect vanilla cupcake recipe. And while I cannot guarantee that this will be my favorite years from now, it is the best I've found. Hands down. It tastes like butter and vanilla, it has a slightly crunchy top, it's moist (sorry) and fluffy. It's perfection. Oh, and did I mention it's easy to make? There's no creaming of the butter and sugar, there's no sifting of the dry ingredients, and there's no softening of the butter. It's a different method, which makes it fun. To me at least. I might be one of the few who gets excited about things like this.

I've tried dozens upon dozens of different vanilla cupcake recipes. Seriously. When I did my most recent search, I printed out this recipe first and another one second. Of course I started with the other recipe first and tried five different variations of that one. Five. It was a recipe that had melted butter and oil in it so I tried it that way and then all oil and then all butter and then half apple sauce (which had great texture but tasted like apples not-so-surprisingly) and then with an extra egg (which made it taste like egg cupcakes-disgusting!). So I was about to give up and go with the half butter/half oil mixture but I told myself to try the other recipe. Just. In. Case.

And then I did a happy dance. In the middle of my kitchen with my dogs wondering what the heck I was doing. That was two weeks ago, and I've made this five times since then. It is by far the best recipe I've found. To clarify, I haven't eaten it five times since then, just made it. I have, however, wanted to eat it all five times.

A couple of notes: when you make this, you are going to question everything you've ever read on here because there's no way this recipe can be that good when there are really large chunks of butter in the batter. Trust me. It will work. That's how it's supposed to be. However, the amount of butter in these is slightly ridiculous (but worth it--don't skimp!), and you will probably pour some out of the cupcake tins after they bake. Just roll with it. Place the cupcakes on a paper towel while cooling to soak it up, too. Let the cupcakes cool completely before trying them. Also, these are the best the day they are made. I don't recommend making them a day before you're going to serve them.

I had to adapt this recipe for high altitude so I made a few changes, but it's nothing too complicated. Be sure to check those out if you're baking at high altitude (in bold below). Also, since it's the Superbowl on Sunday, I recommend tinting some frosting to celebrate the Ravens and 49ers.
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The Perfect Vanilla Cupcake Recipe
Makes 24 cupcakes
Print this recipe

*Note: The high altitude adaptations are in bold.

For the cupcakes:
1 3/4 cups cake flour
1 1/4 cups all purpose flour
2 cups sugar
1 tablespoon (*2 1/2 teaspoons*) baking powder
3/4 teaspoon salt
1 cup cold butter cut into 1-inch cubes
4 eggs
1 cup (*+ 2 tablespoons*) whole milk
1 tablespoon vanilla extract

For the vanilla buttercream:
1/2 cup butter, softened
1 tablespoon milk
1/8 teaspoon salt
1 tablespoon vanilla (clear vanilla keeps it white)
1 pound powdered sugar (about 3.5-4 cups)
1 cup shortening

Preheat the oven to 325 degrees (*350 degrees for high altitude*) and line muffin tins with liners.

To make the cupcakes, add the dry ingredients to the bowl of your mixer and mix on low until combined. Add the cold butter into the dry ingredients and mix on low using the paddle attachment just until the butter is coated with flour.

In a large glass measuring cup or bowl (preferably with a spout), whisk together the eggs, milk, and vanilla. With the mixer on medium low speed, add the wet ingredients in three parts, scraping down the sides of the bowl as you go. Beat until all the ingredients are incorporated but don't overmix. Fill the cupcake liners 2/3 full or with about 1/4 cup of batter. Bake until a toothpick comes out clean, about 17-20 minutes (*high altitude about 16-18 minutes*). Place the cupcakes on a paper towel to cool completely.

To make the buttercream, place the butter, milk, salt, and vanilla in the bowl of an electric mixer. Mix on medium using the paddle attachment (or use a hand mixer) until everything is blended. Add in half the powdered sugar and mix on low until combined. Add in the shortening and mix on medium until smooth. Scrape down the sides of the bowl. Add in the rest of the powdered sugar and mix on medium high until smooth. Scrape down the sides of the bowl again and mix until smooth. If the frosting is too thick, you can add more milk one teaspoon at a time.

Once the cupcakes have cooled, use a spatula or a piping bag to frost the cupcakes and add whatever decoration you desire. Serve the same day.

Cupcakes adapted from Billy's Vanilla, Vanilla Cupcakes
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Kayle (The Cooking Actress) link
1/28/2013 11:20:29 pm

Yay! That's awesome that you found your perfect vanilla cupcake recipe-these do look super amazing!

Tiffany, aka Streusel link
1/29/2013 02:46:26 am

Isn't it fabulous when you find that perfect cupcake recipe at this darn altitude? I have one as well if you ever want to try it...
http://strudelandstreusel.com/2012/04/08/the-perfect-vanilla-cupcake-at-high-altitude/

Rosie link
1/29/2013 04:52:14 am

Your cupcakes look lovely! I will definitely give your recipe a try :)

Shelly
1/29/2013 10:54:26 pm

If there is enough butter in these that you will "probably pour some out of the cupcake tins after they bake" then are the papers all greasy looking? Your picture looks so pretty that I wondered if they turn out that way. Thanks :)

She Makes and Bakes
1/29/2013 11:18:27 pm

I use grease-proof liners, so that didn't happen. I imagine that if you didn't use those they would be greasy. I do highly recommend that you set them on a paper towel after cooking to help rid the bottoms of that melted butter.

Shelly
1/30/2013 03:11:11 am

Grease proof liners...interesting! I will look for these and try this recipe. I make lots of cupcakes and have a "vanilla" that I think is okay but not amazing. I almost always fill them just to add flavor so I'm anxious to try these, thanks again!

She Makes and Bakes
1/30/2013 04:11:17 am

I order my liners online or get them at Hobby Lobby. Just make sure they're grease proof. :)

Maggie link
1/30/2013 10:01:21 am

Now these are some pretty cupcakes! It looks like they got a nice dome on the top which I always look for with a cupcake recipe! So yummy.

Vicki @ WITK link
1/30/2013 10:31:44 am

Five times in the last two weeks? They must be good! They certainly look good!

Nicole link
2/3/2013 03:49:47 am

I live in Colorado Springs, so I appreciate the high altitude recipe. Made these today and they taste great, but aren't as pretty as yours. How do you get your frosting so dark and rich? For example, my red frosting always looks pink...thank you for the recipe!

She Makes and Bakes
2/3/2013 04:39:42 am

Gel food coloring is the way to go instead of liquid. You'll get richer colors. You can find them at craft stores in the cake decorating aisle.

Vanilla Bean Pods link
2/17/2013 06:59:51 pm


Hi,

This is a fantastic recipe, and great fun to make with the kids. Thanks so much for posting it.

All the best, Alex

Hi
4/16/2013 02:13:40 pm

Is the 21/2 teaspoons in addition to the 1 tablespoon of baking powder for high altitude?

Tiffany
4/16/2013 02:24:18 pm

It's 1 cup and an additional 2 tablespoons of whole milk. Sorry, I left the last comment. I meant 2 1/2 teaspoons...oops! Going to my niece's graduation in CO. and I get the privelage of baking the cupcakes however, I live in CA. and none of my tried and true recipes have high altitude adaptations.

She Makes and Bakes
4/16/2013 02:43:35 pm

At altitude, you want to use 2 1/2 teaspoons of baking powder and 1 cup plus 2 tablespoons of milk. Bake at 350 degrees for 16-18 minutes. Good luck!

Tiffany
4/20/2013 02:39:49 am

Perfect, thank you so much!!

Jessica
4/30/2013 01:43:26 pm

I just got finished making the cupcakes. I am so excited to try them. I tried a mini one that I made and it was the perfect midnight snack. I didnt use the grease proff liners but they dont seem that buttery to me, the liners didn't fade but I'll still cool them down on a paper towel just in case. Thank you for the recipe! I'm sure the fience will scarf them down before I can get one.

nour
5/1/2013 03:26:18 am

Simple recipe. The hummingbird have a similar recipe which i use n love, but with less butter

Bakar
4/15/2014 01:01:19 pm

Worst cupcakes ever. Too much flour.

order online cakes link
5/11/2014 03:17:34 pm

nice posts

mini project centers chennai link
6/13/2014 08:05:49 pm

nice posts

Karen Knappenberger link
5/3/2015 09:05:44 am

You came to my rescue! I was trying to make cupcakes for my students and my first batch, another recipe, was a burnt disaster! This came out perfectly and I am so happy with the high-altitude result. Thank you.

Rebecah
6/3/2015 01:18:50 pm

I would like to make these the night before a birthday party and then frost them right before (save me some time that day) can I make them the night before? possibly freeze them?


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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