Prep 15 mins
Cook 20 mins
I have been searching for the perfect vanilla cupcake recipe for a long time, and I've found that most of them are dry. I finally changed a recipe and it makes the perfect vanilla cupcakes that are moist and not too dense. You can frost these cupcakes with many different types of frosting like vanilla, chocolate, strawberry, and more.
- 1 1⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1 pinch salt
- 5 tablespoons butter, cut into 5 pieces
- 2⁄3 cup milk
- 2 eggs
- 1 egg yolk
- 1 cup sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside.
- In a small saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
- Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, egg yolk, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined.
- Divide batter evenly between cupcake liners. Bake until toothpick inseted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
I LOVED this recipe. These cupcakes were moist and fluffy and a little spongy. The tops were a little sticky and sometimes the cake would get stuck to your teeth. Not bad, just noting that. They were delicious and I made them for my boyfriend for his birthday and he loved them, he couldn't believe I made them from scratch. I used both buttercream or original frosting and cream cheese and the cream cheese overwhelmed the cupcake. The original was perfect because you could taste the vanilla and it didn't over power the cupcake. I used paper trays with a metal baking pan and they came out perfectly.
Very good recipe! Wonderful spongy texture. Don't use metal baking trays! I used both metal and silicon baking trays and the difference was huge. These cupcakes don't 'dome' out like muffin tops but rather stay nice and flat (a great plus for decorating) - and you want to fill them pretty high (I did closer to 85 - 90% rather than the usual 75% full). Plus the 'metal with paper cupcake cups' method resulted in a more oily texture along the sides. I actually doubled the recipe and didn't get all 24 in the oven at one time (I had 3 left) and if you wait the 20-25 minutes to put them in the oven, the texture and volume down shift so sooner baked, best eaten.
Beautiful recipe! The texture of these cupcakes was amazing, 100 times better than the last cupcake recipe I tried - these ones are moist and like another reviewer said, spongy and springy. Because the other reviewers mentioned that the cupcakes weren't that sweet (and I have a sweet tooth) I added an extra 1/2 cup of sugar and they are perfect!!
I'm currently waiting for them to cool so that I can frost them but I'd happily eat them without frosting! Thank you so much!