Soft Vanilla Cupcakes (Moist For Days!)
My Soft Vanilla Cupcakes are a blog favorite for a reason. They have a deeply vanilla flavor, and they stay soft and moist for days!
Ingredients
Soft Vanilla Cupcakes
- 160 g all-purpose flour plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs 50-55g, room temperature
- 130 g caster sugar / superfine sugar see notes
- 140 g milk full fat
- 60 g unsalted butter cut into cubes
- 40 g vegetable oil can use canola oil
- 14 g vanilla extract I used paste for the specks
- 14 g vanilla bean paste
Frosting options
- 1 batch vanilla frosting
- 1 batch Ermine Frosting
- 1 batch chocolate buttercream
- 1 batch cream cheese frosting
- 1 batch strawberry buttercream
Instructions
Soft Vanilla Cupcakes
- Preparing your oven - Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). I like baking with the fan on for an even rise. Position your rack in the middle of the oven. Line your cupcake tin with cupcake liners.
- Combine dry ingredients - In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
- Beat the eggs and sugar - Add the eggs to a large mixing bowl (glass or metal), and use an electric hand mixer to beat until frothy, about 1 minute. A stand mixer with a whisk attachment also works. With the mixer on medium-high speed, add the sugar a spoonful at a time. It’ll take about a minute. Once all the sugar is added, keep beating on medium-high speed for 6 minutes until the mixture is pale, thickened, and tripled in size.
- Add dry ingredients to egg mixture - Add half the dry ingredients to the egg mixture and mix on low speed until just combined. Repeat with the rest. The batter will be thick. Avoid overmixing the batter, small lumps are fine, they’ll disappear in the next step.
- Heat milk and butter - Heat the milk and butter in a saucepan over medium heat, stirring continuously, until it reaches about 60C/140F or small bubbles form around the edges. Do not let it boil. Alternatively, you can also do this in a heatproof jug in the microwave. Mine takes about 90 seconds for the butter to melt.
- Add hot milk - Add half the hot milk mixture, along with the oil and both vanillas. Mix on low speed until combined. Add the rest of the milk mixture and mix again until smooth. The batter will be thin and pour in a steady ribbon.
- Divide the batter - Divide the batter evenly between the cupcake liners filling them about 3/4 of the way. Tap the cupcake tin on the counter a couple times to release any air bubbles in the batter for a nice flat even rise.
- Bake - Bake on the middle rack for 17-18 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes will be lightly golden around the edges and spring back when gently touched. If they sink and don’t spring back, bake for a couple more minutes.
- Cooling the cupcakes - As soon as they come out of the oven, transfer them to a cooling rack, and let them cool completely at room temperature.
Frosting
- While the cupcakes are baking and cooling, you can prepare the frosting. My favorite frosting for these cupcakes is Ermine Frosting. It has a lush vanilla flavor, almost like pastry cream.
- To finish decorating - add the frosting to a piping bag fitted with an open star tip and pipe swirls on top of each cupcake.
Notes
Caster sugar - also known as superfine sugar is ideal for these cupcakes as it dissolves into the eggs quickly which will prevent overmixing. Alternatively, you can use granulated sugar or even pulse granulated sugar in a food processor until it’s finer.
Frosting - my favorite frosting to use with these cupcakes is my Ermine Frosting recipe which tastes to lush with vanilla flavor. Almost like Pastry Cream. But they also pair well with my Swiss Meringue Buttercream, Classic Vanilla Buttercream and my Cream Cheese Frosting. My Fresh Strawberry Buttercream is a delicious flavor combo with this cake too!
Mixing the batter - it’s important to follow the speeds given in the recipe when it comes to mixing. Especially after the flour is added as it prevents overmixing which can cause your cake to be tough. Make sure you scrape down the bowl after each mix to ensure any ingredients that are hiding at the bottom are properly mixed in. It’ll ensure a nice uniform batter that rises in the oven properly.
Mixers You Can Use - Using an electric mixer to make the cupcake batter is going to make it an easier process and also gives you the best results, especially when whipping the eggs and sugar. You can use a stand mixer with the paddle attachment.
Storage - Wrap the cooled cupcakes in plastic wrap and store at room temp for 3 days. The fully frosted cupcakes can be stored in an airtight container, in the fridge for up to three days. Thaw to room temperature before serving.
How to freeze - Wrap each cupcake tightly in plastic, then place it in a freezer bag. Freeze for up to 3 months. Thaw completely at room temperature before unwrapping and using as normal.
Cupcake liners and tin I use - I like using white cupcake liners for this recipe for a classic look. For full details on measurements for the liners and cupcake tin I use, check out my tools and equipment post
Nutrition - is an approximate and is based on per cupcake. This recipe makes 12 cupcakes.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Serving:20g | Calories:93kcal | Carbohydrates:14g | Protein:2g | Fat:3g | Saturated Fat:2g | Polyunsaturated Fat:0.2g | Monounsaturated Fat:1g | Trans Fat:0.1g | Cholesterol:26mg | Sodium:100mg | Potassium:27mg | Fiber:0.2g | Sugar:7g | Vitamin A:112IU | Calcium:31mg | Iron:0.5mg
Have you tried this recipe?Tag me on instagram @thescranline!