The BEST Vanilla Cupcake Recipe

I have been wanting to share this vanilla cupcake recipe for sooo long and am so happy I finally got down to it. Some people may think that vanilla cupcakes are so basic, that they won’t even bother with it. But sometimes the basics ARE the best and these are neither boring or dry. They are wonderfully moist, soft and absolutely scrumdiddlyumptious -as a certain friendly giant would have said. Am sure you can guess what story, I am currently reading for the kids 🙂

The best Vanilla Cupcake Recipe for all occasions

I am usually quite the chocoholic but I WILL make an exception for these yummy vanilla cupcakes. And for a slightly themed-party obsessed person like me, they are also very versatile and can easily fit into any theme. You can also add chocolate buttercream (if you want to make them more chocolaty) or make a hole and add fruit compote or jam inside. You can decorate with coloured buttercream for themed parties or make the batter itself rainbow coloured. The options are literally endless.

I also use this recipe for the Harry Potter sorting cupcakes, and they are absolutely perfect for it (post coming soon -promise). If you are planning a Harry Potter themed party, you can get lots of inspiration here.

Choose the best ingredients to make the best cupcakes

This is true for all recipes of course. Better ingredients equals a much better end product. But when the recipe and flavours are simpler, it’s even more important to use the best ingredients as there is nothing “to hide” behind.

The vanilla essence. You can get lots of different brands of artificial vanilla flavorings in the supermarkets. Some are -as always- better than others. I personally prefer the Bush Vanilla Essence. If you buy other brands, I recommend so give it a quick whiff before you add it to your batter. It should smell sweet with a hint of vanilla (and no rose or strong flower smell!) You can also make your own vanilla sugar with fresh vanilla pods. It stays fresh for a long time and you will not have to use artificial vanilla flavorings ever again! See this link how to make your own in 5 minutes at home.

Baking and soda powders. I always use the Weikfield brand. They do the job as they should and never leave a bitter aftertaste (like some other brands do). The baking soda can sometimes form lumps. Don’t worry about this, just make sure to crush any such lumps with the back of a teaspoon before you add them to the batter. Otherwise the baking soda will not work as intended and instead leave a salty, bitter taste if you should bite into one of these lumps.

Butter. I always use the regular salted Amul brand. It works well for me. If you prefer to bake with an unsalted butter variety, then add another 1/4 tsp of salt to the recipe.

 

Freeze or refrigerate?

You can make these cupcakes a day in advance and refrigerate them in an airtight tupperware. Make sure the lid is tight so they don’t go dry. You can also freeze them for up to 3 months. Some of the flavour will go if you freeze them for longer. Defrost them at room temperature for a few hours before icing them. See my easy buttercream recipe here

YIELD: 20 cupcakes