Everybody (and I mean everybody) needs to have a few solid go-to recipes on hand. I will argue that one of those key recipes needs to be a good vanilla cupcake recipe. Why you ask? Because vanilla cupcakes are staples for potlucks, birthday parties, and rainy day baking projects.
Do you ever get into that mood where you think “Man, I really want to decorate cupcakes right now”? Just me? Okay.
Anyways, buying cake mix from the grocery store is always a quick option, but making your own is arguably just as easy and a lot less processed than cake mix or just buying already made cupcakes.
My recipe uses oil instead of butter, so you can easily make a big batch of cupcakes and store them in the freezer for several weeks before making them. The oil helps the cupcakes stay soft and moist even after being frozen, and nobody will know you batched them 4 weeks beforehand ;).
Choose your frosting wisely
Vanilla cupcakes are not the life of the party on their own, so they need a little help from the frosting. Honestly, a standard vanilla buttercream frosting won’t be much of a show stopper. BUT spice it up with a little almond extract and you’ll have everyone and their dog asking you for the icing recipe.
I like to make a quick, no-hassle buttercream frosting recipe with icing sugar, butter, milk and almond extract. If you’ve never tried almond extract, you’re in for a treat. You can purchase it from the baking aisle in basically any grocery store and its very affordable. Incorporating a little bit into your baking completely elevates the flavours and turns a boring cupcake into something special.
So whether you need 10 CC’s of cupcakes stat or need to prep for a party next month, this recipe is the best vanilla cupcake recipe I have tried. Get the recipe below and let me know what you think!
Better than Store Bought Vanilla Cupcakes
Ingredients
Vanilla Cupcakes
- 1 ⅔ cup cake flour
- 1 cup granulated sugar
- 1 ¾ tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup canola oil
- 3 egg whites room temperature
- 1 tbsp vanilla extract
- 1 cup sour cream or plain greek yogurt
Buttercream frosting
- 1/2 cup butter softened
- 3 cups icing sugar sifted
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- pinch of salt
- 3-4 tbsp milk
- food colouring optional
Instructions
- Preheat oven to 350°F. Line a cupcake tin with cupcake liners.
- Sift together the flour, sugar, salt, baking soda and baking powder into a larger bowl and whisk to combine.
- Whisk together the egg whites until foamy, then add the oil, vanilla extract and sour cream/greek yogurt. Pour the dry ingredients into the wet and mix until combined.
- Distribute the batter evenly into the prepared cupcake tins, filling each cup only 2/3 of the way so that the cupcakes don't create domes when baking. You may need to use an extra cupcake tin if there is extra batter.
- Bake for 18-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean and they are springy to the touch.
Buttercream Frosting
- Using an electric mixer, combine the butter with two cups of icing sugar until fluffy.
- Combine in the remaining cup of icing sugar and salt. Add in the vanilla and almond extract and mix to combine.
- Add in the milk, a tablespoon at a time until you reach a desired consistency.
- If desired, add in your food colouring or white icing colour.
- Use a knife or a piping bag fitted with a decorating tip to spread icing on cooled cupcakes.
Notes
- Make your own cake flour by measuring 1 cup of all purpose flour, removing 2 tablespoons, and replacing with 2 tablespoons of cornstarch. Sift together 2 times and whisk to fully combine before adding to the recipe (note that the recipe calls for 1 2/3 cup cake flour, so you will need to adjust accordingly).
If you want to check out some easy piping techniques, check out my YouTube video below!
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