Baking is one of my best pastimes and Valentine's Day is more than enough reason to make some amazing vanilla cupcakes!
No one gives vanilla cupcakes the credit they're due. I promise you this one will not be dull because I used my best-ever vanilla buttercream and very high-quality vanilla beans (a MUST).
Take the Right Measures
You might be misjudging the consistency of your cupcakes' batter if you've ever noticed that they turn out differently every time. I get it—you might not have a scale on hand or be familiar with the gram conversions for the ingredients—but I still want you to have the best possible recipe. When measuring flour, the scoop and level method is ideal since it ensures precise measurements of the largest ingredient. To avoid packing the flour into the measuring cup, scoop it into the cup instead of dipping it. When the measuring cup is full, level it off using the back of a straight-edged object. No problem!
Room Temperature Ingredients
We know to use softened butter, and if you spend a lot of time in the kitchen, you're probably already in the practice of preparing your butter ahead of time. Many recipes do not require keeping eggs and dairy products at room temperature, but they should! For the greatest baking results, keep all components at the same temperature, so as you pull out the butter, also take out the eggs and milk!
Alternatives
Feel free to use your favorite gluten-free flour mix to make these gluten-free. Check your packaging for the best advice before submitting a 1:1.
For these cupcakes, you can use any sort of milk or substitute. Usually, almond milk leaves the least taste in the finished cupcake.
Ingredients
- 1 c. (2 sticks) butter, softened
- 1 1/2 c. granulated sugar
- 3 large eggs
- 1 tbsp. pure vanilla extract
- 2 c. all-purpose flour
- 3 tbsp. cornstarch
- 1 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 3/4 c. milk
Directions
- Step 1 - Preheat oven to 350° and line two muffin tins with liners. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until combined.
- Step 2 - In another large bowl whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
- Step 3 - Fill cupcake liners 3/4 full with batter. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 25 minutes.
- Step 4 - Remove from pan and let cool completely before frosting.
