Perfect Vanilla Cupcakes

Classic vanilla cupcakes don't get the hype they deserve and that's because homemade ones are usually subpar. We wanted a cupcake that was better than any bakery or box, strong vanilla flavor, and perfectly soft and fluffy. These cupcakes fit the bill. The recipe includes cornstarch which makes them lighter and mimics the characteristics of cake flour. As for the vanilla, we made sure to use lots of it. And no imitation vanilla here! This is where the fancy, high quality Madagascar vanilla comes in handy. You could even scrape vanilla beans in there as well to really drive it home. These cupcakes bake up perfectly domed with an almost crunchy sugary top making them completely irresistible. Cupcakes this perfect deserve our Perfect Vanilla Buttercream. 

Measure Correctly

If you've ever thought your cupcakes came out a different each time it may be the way you are measuring your ingredients! A scale is always the most accurate and reliable, but we understand you may not have one or know the gram conversions for each ingredient. Flour is the biggest ingredient to make sure you are measuring correctly and we always recommend the scoop and level technique. Instead of just dipping your measuring cup into the flour, spoon flour into the cup without packing. Once the cup is full use the back of a nice with a straight edge and level off the top of the measuring cup. Easy! 

Speaking of measuring cups, make sure you are using the right ones. Dry ingredients should be measured with those metal or porcelain cups that are sold in sets. The glass measuring cups with spouts are designed for liquid ingredients and should only be used for them! 

Room Temperature Ingredients 

We know to work with softened butter and if you spend a lot of time in the kitchen you probably are already in the habit pf setting your butter out ahead of time. A lot of recipes won't specify to have eggs and dairy products at room temperature as well, but they should be! For best baking results it's a good idea to have all ingredients at the same temperature, so when you pull your butter out go ahead and grab the eggs and milk out too! 

Substitutes

To make these gluten free, feel free to use your preferred gluten free flour mix. Most are okay to sub 1:1 just check your packaging for best tips. 

You can use any kind of milk or alternative in these cupcakes. Almond milk typically gives off the least amount taste in the final cupcake. 

Decorating Ideas

Now that you've made your perfect vanilla cupcakes, you get to have fun decorating them. Spread on a layer of vanilla or chocolate buttercream or use a large tip to pipe tall, swirly mounds of frosting. If you want to add sprinkles, do so immediately after frosting otherwise they won't stick very well. You can also make the strawberry cream cheese frosting from our strawberry cake for a fun spring upgrade. 

For something less sweet than traditional frosting, whip some heavy cream (you can adjust the amount of sugar added to preference) and serve the cupcakes with strawberries or blueberries. 

Have you made these yet? Let us know how it went in the comments below!