Vanilla Cupcakes Moist Fluffy One-Bowl

You just need to combine the dry ingredients, add in the wet ingredients, and mix. There’s no need for special equipment; a regular hand whisk and a cookie scoop for the batter will do.

Overall, it's a hassle-free recipe that yields delicious results without requiring much effort or baking expertise. It's just as good, if not better than my Chocolate Cupcake Recipe.

Why You'll Love These Vanilla Cupcakes

One-Bowl Method: The recipe uses a single bowl for both dry and wet ingredients, simplifying the process and reducing clean-up. This is especially convenient for those who prefer quick and easy baking without the hassle of using multiple bowls.

Simple Ingredients: The vanilla cupcake recipe calls for basic ingredients that are commonly found in most kitchens. This accessibility means you can decide to make these cupcakes on a whim without needing a special trip to the store.

Flexibility with Flour: The option to use either cake flour for a finer crumb or self-raising flour for convenience adds versatility to the recipe. It caters to what people might already have in their pantry or their preference for the cupcake's texture.

Straightforward Process: The steps are clear and easy to follow, making this recipe ideal for bakers of all skill levels, from beginners to more experienced ones.

Consistent Results: The method and proportions used in this vanilla cupcake recipe are designed to yield consistent results - moist, fluffy cupcakes with a good rise and a balanced vanilla flavor.

Time-Efficient: With a relatively short preparation and baking time, these cupcakes are a quick option for a dessert or snack, suitable for when you need something sweet without spending hours in the kitchen.

Ingredients In My Vanilla Cupcake Recipe

• Cake Flour: This is a finely milled, light flour with a lower protein content compared to all-purpose flour. It results in a finer, softer crumb in baked goods, making it ideal for tender and delicate cakes like cupcakes.
• Baking Powder: This is a leavening agent that helps the vanilla cupcakes rise. It's a combination of an acid and a base that reacts when wet, creating carbon dioxide bubbles that make the batter rise and become fluffy.
• Caster Sugar: This is a fine sugar that dissolves more easily than regular granulated sugar. It's used to sweeten the cupcakes and contributes to their light texture.
• Salt: A pinch of salt enhances the flavors of the other ingredients. It balances the sweetness and adds a subtle complexity to the taste profile of the vanilla cupcakes.
• Milk: Milk adds moisture to the batter, contributing to the cupcakes' soft texture. It also helps to blend the batter together smoothly.
• Eggs: Eggs provide structure and stability to the cupcakes. They help bind the ingredients together and contribute to the rise and texture of the cupcakes.
• Vanilla Extract: This adds the characteristic flavor to the cupcakes. Vanilla extract gives a warm, rich aroma and taste, which is central to the flavor profile of these cupcakes.
• Unsalted Butter: Melted butter adds richness and moisture to the cupcakes. Using unsalted butter allows you to control the amount of salt in the recipe.
• Self-Raising Flour (Alternative to Cake Flour and Baking Powder): This is a flour that already contains a leavening agent (like baking powder). It's an alternative to using cake flour and baking powder separately and simplifies the recipe further.

How To Make My Vanilla Cupcakes

Preheat the Oven: Set your oven to 180°C (350°F). Preheating the oven ensures that your cupcakes will bake evenly from the moment they are placed inside.

Prepare the Cupcake Tray: Line your cupcake tray with baking cups. This helps to prevent the cupcakes from sticking to the tray and makes them easier to remove after baking.

Mix Dry Ingredients: In a large bowl, combine the dry ingredients – cake flour, baking powder, caster sugar, and a pinch of salt. Whisk these together to ensure they are evenly mixed.

Add Wet Ingredients: To the same bowl with the dry ingredients, add the wet ingredients – milk, eggs, vanilla extract, and melted unsalted butter. The one-bowl method is convenient and saves on washing up.

Combine Everything: Mix everything together with a hand whisk until the batter is smooth. Be careful not to overmix, as this can make the cupcakes dense.

Fill Baking Cups: Use a regular-sized cookie scoop or a spoon to evenly distribute the batter among the baking cups. Filling them evenly ensures that all cupcakes will bake in the same amount of time and to the same size.

Bake the Cupcakes: Place the tray in the preheated oven and bake for about 15-17 minutes. They are done when you insert a toothpick into the center of a cupcake and it comes out clean or with just a few crumbs attached.

Cooling: Let them cool in the tray on a wire rack for about 2 minutes. This makes it easier to handle them. Then, take them out of the tray and let them cool completely on the wire rack.

I have made these steps straightforward and easy for you to follow, resulting in delicious vanilla cupcakes that are moist and fluffy. Enjoy your baking!

My Top Tip 💡

The most important tip I can share with you about this vanilla cupcake recipe is to not overmix the batter. Overmixing the batter can lead to gluten development in the flour, which will make the vanilla cupcakes dense and tough, rather than light and fluffy. By following this tip, the cupcakes will have a tender crumb with an airy texture.

Firstly, mix the dry ingredients thoroughly, so you won't need to mix as much after adding the wet ingredients. When you combine the wet and dry ingredients, mix just until they are incorporated and you have no large lumps of flour left. It's okay if you have a few small lumps.

Importantly, Use a gentle hand or a spatula for mixing, rather than an electric mixer, as it's easier to control and less likely to overwork the batter.

Delicious Buttercream Pairings for Vanilla Cupcakes

These Vanilla Cupcakes pair perfectly with these buttercreams:

• Raspberry Buttercream
• Chocolate Buttercream
• Lemon Curd Buttercream

Substitutions

Self-Raising Flour: If you choose to use self-raising flour, omit both the cake flour and the baking powder from the recipe. Keep in mind that self-raising flour may yield a slightly different texture compared to using cake flour and baking powder separately, but it will still produce delicious cupcakes. This swap is particularly useful if you're looking for a shortcut or if you have self-raising flour on hand that you want to use up.

Coconut Sugar or Brown Sugar: These can be used instead of caster sugar for a deeper flavor.

Honey or Maple Syrup: You can use these natural sweeteners, but you may need to adjust the amount of liquid elsewhere in the recipe.

Almond Milk or Soy Milk: These are great dairy-free alternatives.

Buttermilk: This can be used for a slightly tangier flavor.

Applesauce: Use ¼ cup of unsweetened applesauce to replace each egg for a vegan option.

Flax Eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, let it sit for a few minutes until it thickens.

Coconut Oil or Vegetable Oil: These can replace butter for a dairy-free version.

Margarine: Works well as a direct substitute for butter.

Almond Extract: Use this for a different flavor profile.

Vanilla Bean Paste: For a more intense vanilla flavor with the added visual of vanilla bean specks.

More Cupcakes and Muffins

• Chocolate Cupcakes with Chocolate Buttercream
• Mini Chocolate Chip Banana Loaves
• Red Velvet Cupcakes

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