No-Fail Vanilla Cupcake Recipe

I probably spent 10 years developing this perfect no-fail vanilla cupcake recipe. At one stage I convinced myself that the only way to bake perfect, fluffy, moist, vanilla cupcakes was to use box-mix. Box-mix?! Yes, this baker used box-mix because I just couldn’t get the result I was looking for, until this recipe.

Can I say this recipe for no-fail vanilla cupcakes is life changing, yes I can.

If like me you bake often, whether for a cake business you have started or you just like being on office-birthday-cake-duty, time is crucial. We all need a reliable recipe that is super quick to whip up and get in the oven, and one that comes out perfect every single time. This my bakers, is your recipe.

How to Make Easy Vanilla Cupcakes from Scratch

When you are starting out, it is hard to read a recipe and guess the outcome. But with this recipe for no-fail vanilla cupcakes, the result is guaranteed as long as you follow these simple guidelines. Because having a good recipe is only the first step.

• Make sure you are using quality ingredients
• Understand your oven and adjust baking temperature and time accordingly
• Do not overfill your cupcake cases, ¾ is enough
• Make sure your oven trays are level in the oven
• Don’t mess batter on the sides of your cupcake papers when filling
• Allow your cupcakes to cool properly before icing
• Beat your icing until it is fluffy and soft for piping

What Ingredients Do You Need to Make Cupcakes from Scratch?

The ingredients I use for my vanilla cupcake recipe are simple and most likely already in your cupboards and fridge. They are

• Sunflower oil
• Extra large eggs
• Self-raising flour
• Granulated sugar
• Vanilla extract
• Full cream milk
• Icing sugar
• Unsalted butter

Vanilla Cupcake Recipe with Oil

I used to only make cupcakes with butter and not oil, but as I began to experiment more and more, I much prefer using oil for vanilla cupcakes. Not only does this swop cut the prep time for cupcakes in half, but it also allows a little more flexibility when it comes to the temperature of your ingredients. And lastly, the rise that the cupcakes get in the oven is kept after they cool. When using butter, cupcakes can often shrink considerably once they cool if you overbeat your batter. So, for me, oil is the most reliable way to ensure perfect cupcakes, every time.

Vanilla Cupcake Recipe for South African Bakers

This is a great recipe for South African bakers because all of the ingredients are easy to come by and this recipe is written in grams! Give it a try and let me know what you think of this no-fail vanilla cupcake recipe!

Happy Baking

With Love,

Kitty

📖 Recipe

No-Fail Vanilla Cupcake Recipe

A simple recipe with ingredients you most likely already have in your cupboard, that helps you level up your cupcake game!

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 13 minutes mins

Course Cupcakes

Servings 24 cupcakes

Ingredients

  

1x2x3x

Vanilla Cupcakes

• 115 grams sunflower oil
• 3 eggs
• 290 grams self-raising flour
• 250 grams granulated sugar
• 1 teaspoon vanilla extract
• 270 grams milk
• pinch salt

Vanilla Buttercream

• 500 grams icing sugar
• 160 grams unsalted butter
• 3 tablespoon whipping cream
• 1 teaspoon vanilla extract

Instructions

 

Vanilla Cupcakes

• Preheat the oven to 170°C and line two cupcake trays with 24 cupcake papers.
• Add the oil, sugar and eggs to a bowl of an electric mixer fitted with a whisk attachment and mix until well combined.
• Sift the flour and salt together, and add this to the egg mixture, beat briefly on high speed until combined.
• Add the vanilla to the milk and slowly add this to the flour mixture, while the beater is going. Continue until all of the milk has been added. Scrape the sides of the bowl and mix again to ensure everything is well combined and there are no lumps.
• Pour the mixture into a jug and fill the cupcake papers ¾ of the way. Bake in a preheated oven for about 12 to 15 minutes or until cooked. Allow the cupcakes to cool.

Vanilla Buttercream

• To make the frosting, combine the butter and the icing sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat until combined.
• Add the vanilla to the cream and slowly add this to the icing sugar mixture, while beating on high speed. Scrape down the sides of the bowl to ensure everything is mixing evenly.
• Continue mixing until the frosting is fluffy, add to your piping bag fitted with your chosen nozzle. Pipe and decorate your cupcakes.

Keyword chocolate cupcakes, cupcake recipe, easy baking, vanilla cupcakes

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