Today I’m sharing a recipe for simple Vanilla Cupcakes, otherwise known to me as plain old vanilla, haha. I don’t usually like to share simple recipes like this as I don’t have as much fun creating them since they’ve been created for years because of my bake shop! But, I know you all probably need and want some simple recipes to add to your list of go to recipes. So, if there’s something else you want to see then please email me at firstname.lastname@example.org and let me know what you’d like to see!
But, even though vanilla can seem plain or boring, it’s also one of the most popular flavors out there. As in, everyone would be happy eating a vanilla cupcake. So, it’s always a safe bet if you’re baking something for a family gathering, and you want to make sure everyone is happy.
What makes my vanilla cupcakes special is that I use organic ground vanilla bean in the frosting instead of vanilla extract. When you’re doing vanilla on vanilla, I believe there still should be some dimension to the dessert. Using ground vanilla bean gives the frosting a little more depth of flavor than just using vanilla extract. It pairs really well with the vanilla yellow cupcake that is moist and buttery.
Use this recipe for my simple Vanilla Cupcakes for your next birthday. Or if you’re feeling creative, then mix and match frosting and cakes with some of your other favorite recipes. That is the fun of baking is mixing it up!
Makes 15 cupcakes
1/2 cup (113 grams) organic salted butter, softened
170 grams (1/2 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic sour cream, room temperature
170 grams (1 cup plus 3 tablespoons) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
1/2 teaspoon organic ground vanilla bean
Preheat the oven to 350°F. Line 2 cupcake tins with liners.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, milk, and sour cream and mix for a few rotations. It will look like cottage cheese at this stage. Make sure to scrape down the sides of the bowl to get the sugar that sticks to the bowl.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again to combine completely. Using a spoon or cupcake scoop, fill cupcake liners three-quarters full.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla bean. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape down sides of bowl and mix again to combine completely. Transfer to a piping bag with tip #808. Pipe frosting onto cupcakes. You can also just use a butter knife!
Store in an airtight container in the fridge for up to 3 days.
Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.