These Vanilla Cupcakes are perfect for any occasion. Vanilla cupcakes may be boring to most, but they can go with any frosting, toppings, fillings, and add-ins! However for more “exciting” cupcake recipes, you can check out my other cupcakes here!
THE VANILLA CUPCAKES EXPLAINED:
Fluffy, moist, classic vanilla cupcakes. Topped with the most amazing, silky cream cheese frosting.
is the toothpick trick accurate?
i have never been successful using the toothpick trick, 9.5 times out of 10, the desserts will come out dry and overcooked. the trick that has resulted in perfectly cooked cupcakes almost every time, is undercooking them. if the top is light-golden and they spring back when pressed, they’re done!
how should i store these cupcakes?
they should be stored in an airtight container on the counter at room temperature (65 F – 73 F) for up to 2 days. refrigeration does dry out cupcakes, as does leaving them exposed versus keeping them in an airtight container.
what makes these cupcakes different than others?
they are made with milk and mayonnaise. i know it sounds weird but it really does make them moist and fluffy.
- vanilla extract
- cake flour
- cream cheese
- powdered sugar
*link to my amazon storefront to purchase equipment*
- cupcake pan
- piping kit
- cupcake liners
- hand mixer
- 1/3 75g cup butter, room temperature
- 1/3 cup oil
- 1 ¼ 300g cups sugar
- 2 eggs room temperature
- 2 tbsp vanilla extract
- 1 ¼ cups g cake flour
- 1 cup g all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- ⅓ cups mayo
- ¾ cup milk
- 5 oz 140g cream cheese, softened
- 3 oz 85g butter, softened
- 2 1/2 280g cup powdered sugar
- 1 tsp salt
- Preheat the oven to 350 F. Grease and line 12 and then 4 (16) cupcake tins with liners. Set aside.
- In a stand mixer bowl with a whisk attachment, beat the softened butter and oil together until completely combined together with no lumps. The butter has to be soft, if it’s too cold there will be lumps. Add the sugar to the oil and butter and beat on high until light and fluffy. Add the eggs in one at a time, once all eggs are incorporated add vanilla extract. Beat the mixture for about 2 minutes to incorporate as much air as many air bubbles as possible.
- In a medium bowl whisk together the cake flour, salt, and baking powder, pour into stand mixer bowl along with the other ingredients, mix slightly while flour pieces are still visible. In a small bowl, mix together milk and mayo. Pour mayo/milk mixture in with the other ingredients. Mix until all ingredients are just combined.
- Use a 1/4 cup measuring cup to distribute the batter evenly into the prepared cupcake liners and bake for 20-27 minutes or until the cupcakes are barely light golden and spring back when pressed. Transfer to a cooling rack immediately. Let the cupcakes cool before frosting with your favorite frosting!
- In a stand mixer beat the softened butter and softened cream cheese until smooth. Add powdered sugar and salt, mix until combined and smooth.
- Transfer the frosting to a piping bag with a large star tip (5 or 8 prong) and frost the cooled cupcakes.