# Classic Vanilla Cupcakes

Vanilla cupcakes are soft, buttery and light, topped with a swirl of creamy vanilla buttercream. They are the cupcake that goes with every party.

This recipe uses butter for flavor, weighs the flour for accuracy and makes exactly 12 cupcakes. The cake and frosting each take about 20 minutes of work.

- Total time: 40 min (prep 20 min, cook 20 min)
- Serves: 12
- Per serving (estimated): 330 kcal, 3 g protein
- Cuisine: American. Category: Dessert. Diet: vegetarian.

## Ingredients

- 190 g all-purpose flour (1 1/2 cups)
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 115 g unsalted butter, softened
- 150 g granulated sugar (3/4 cup)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 120 ml whole milk, room temperature
- 115 g unsalted butter, softened, for frosting
- 240 g powdered sugar, sifted (2 cups)
- 1 tsp vanilla extract, for frosting
- 1 tbsp milk, plus more as needed, for frosting

## Method

1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Whisk 190 g flour, baking powder and salt in a bowl.
3. Beat 115 g softened butter with 150 g sugar for 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then 2 tsp vanilla.
4. Add the flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix just until smooth.
5. Divide the batter among the liners, filling each about two-thirds full (about 50 g each).
6. Bake 18 to 22 minutes, until the tops spring back when pressed and a toothpick comes out clean. The tops should be pale gold.
7. Cool in the pan 5 minutes, then on a rack until completely cool, about 30 minutes.
8. For the frosting, beat 115 g butter for 2 minutes. Add the powdered sugar, 1 tsp vanilla and 1 tbsp milk and beat 3 minutes until fluffy. Add more milk if stiff. Pipe or spread onto the cooled cupcakes.

## Why it works

- Creaming butter and sugar for 3 minutes traps air that gives the cupcakes a fluffy crumb.
- Room temperature eggs and milk blend into the fat smoothly, so the batter does not curdle.
- Alternating flour and milk keeps the batter smooth without overmixing and building gluten.
- Filling the liners only two-thirds full lets the cupcakes rise into neat domes without spilling over.

## The science

- **Why room temperature matters.** Butter, eggs and milk hold together in an emulsion when they are close to the same temperature. Cold eggs can make the butter firm up and curdle the batter, which bakes into a coarse, heavy cupcake.
- **What baking powder does.** Baking powder releases some gas when wet and more when heated. That double action lifts the batter as it sets in the oven, giving a tall, even dome. Check the date on the can, since old baking powder loses its lifting power. A teaspoon in hot water should fizz right away if it is still good.
- **Eggs build structure.** Egg proteins firm up as they heat, setting the walls around the air bubbles. Too few eggs and the cupcakes sink, too many and they turn rubbery. Two large eggs is the right amount for 190 g of flour. Egg whites add structure while the yolks add fat and richness for a tender crumb.

## Tips

- Use an ice cream scoop for even cupcakes that bake at the same rate.
- Cool completely before frosting, or the buttercream melts.
- Sift the powdered sugar so the frosting is smooth, not gritty.

## Mistakes to avoid

- Using cold butter or eggs makes a curdled, dense batter, so leave them out for an hour first.
- Overfilling the liners makes flat, spilled tops, so stop at two-thirds full.
- Frosting warm cupcakes melts the buttercream into a greasy puddle, so wait until they are fully cool.

## Variations and swaps

- Fold 80 g mini chocolate chips into the batter.
- Add 1 tsp lemon zest to the batter and 1 tbsp lemon juice to the frosting.
- Press a spoonful of jam into the center of each cupcake before frosting.
- Swap whole milk for buttermilk to get a slightly tangy, softer crumb.
- Swap 1 tsp vanilla extract for 1/2 tsp almond extract for a bakery flavor.
- Swap the buttercream for cream cheese frosting by beating in 120 g cream cheese.

## Storage

Store frosted cupcakes covered at room temperature for 2 days, or in the fridge for 5 days and bring to room temperature before serving. Freeze unfrosted cupcakes for up to 2 months.

## FAQ

**How do I make cupcakes fluffy?**

Cream the butter and sugar for a full 3 minutes and use room temperature ingredients. Mix the flour in only until combined. Fill the liners two-thirds full and bake at 350°F (175°C).

**Why did my cupcakes sink in the middle?**

They were probably underbaked or the oven door opened too early. Check at 18 minutes with a toothpick and wait until it comes out clean. Old baking powder can also cause sinking.

**How long do cupcakes take to bake?**

Standard cupcakes bake 18 to 22 minutes at 350°F (175°C). The tops spring back when lightly pressed and a toothpick comes out clean.

**Can I make cupcakes ahead?**

Yes. Bake them a day ahead and keep them covered. Frost on the day you serve, or freeze unfrosted cupcakes for up to 2 months.

**How many cupcakes does this recipe make?**

It makes 12 standard cupcakes using about 50 g of batter per liner.

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Source: https://cookingscientist.com/recipes/vanilla-cupcakes (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846