VANILLA CUPCAKE OMG DONT LOSE IT

 

🧁 VANILLA CUPCAKE: “OMG DON’T LOSE THIS” RECIPE

---

📝 Table of Contents

1. Introduction

2. Why These Vanilla Cupcakes Are Unbeatable

3. Ingredients: Quality Matters

4. The Tools You’ll Need

5. Step-by-Step Instructions

6. Secret Tips for Perfect Cupcakes

7. Frosting Ideas (with Recipes!)

8. Filling Options for Surprise Cupcakes

9. Troubleshooting Guide

10. How to Store, Freeze, and Reheat

11. Customization and Flavor Variations

12. Nutrition Facts

13. Grandma’s Legacy Behind the Recipe

14. Final Thoughts & Printable Summary

---

1. 🧁 Introduction

Vanilla cupcakes may seem simple—but they are anything but boring. A perfect vanilla cupcake is soft, moist, rich, and filled with sweet, fragrant vanilla flavor. It should taste buttery, be tender without being crumbly, and hold its shape without drying out.

After years of trial, error, bakery jobs, and family baking marathons, this is the only vanilla cupcake recipe you’ll ever need. Grandma called these “Sunday Cupcakes” because she baked them for church, picnics, birthdays—pretty much everything.

---

2. 💡 Why These Vanilla Cupcakes Are Unbeatable

• Light but rich: Thanks to whipped butter and just the right amount of egg and milk

• Moist texture: Using a mix of butter and oil keeps them soft for days

• Strong vanilla flavor: Double vanilla boost from extract and paste

• Foolproof method: No weird techniques, just clear steps and logic

• Customizable: Add-ins and frostings welcome!

---

3. 🛒 Ingredients (Makes 12 cupcakes)

Dry Ingredients:

• 1 ¼ cups (160g) all-purpose flour (sifted)

• 1 ½ teaspoons baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

Wet Ingredients:

• ½ cup (113g) unsalted butter, room temperature

• ¼ cup (60ml) neutral oil (canola or sunflower)

• ¾ cup (150g) granulated sugar

• 2 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• 1 teaspoon vanilla bean paste (optional but amazing)

• ½ cup (120ml) whole milk, room temperature

• ¼ cup (60ml) sour cream or plain yogurt

---

4. 🔧 Tools You’ll Need

• Electric mixer or stand mixer

• Mixing bowls

• Cupcake pan + liners

• Whisk and spatula

• Ice cream scoop (for portioning)

• Cooling rack

• Oven thermometer (optional but helpful)

---

5. 👩‍🍳 Step-by-Step Instructions

Step 1: Prep Everything

• Preheat oven to 175°C (350°F).

• Line your muffin tin with 12 cupcake liners.

• Set eggs, butter, milk, and sour cream out to come to room temp.

Step 2: Sift Dry Ingredients

In a bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

Set aside.

Step 3: Cream Butter + Sugar

In a large bowl, beat butter + sugar until light and fluffy (about 2–3 minutes). Add the oil and beat another 30 seconds until smooth.

Step 4: Add Eggs + Vanilla

Beat in eggs one at a time, scraping the bowl as needed.
Add vanilla extract and vanilla bean paste, and mix until well incorporated.

Step 5: Mix in Dairy

Add the sour cream and beat until smooth. This gives the cupcakes extra tenderness.

Step 6: Alternate Flour & Milk

With the mixer on low:

• Add ½ of the flour mixture, mix briefly

• Add all of the milk, mix briefly

• Add the rest of the flour and mix until just combined

🚫 Don’t overmix! A few lumps are okay.

Step 7: Fill and Bake

• Fill cupcake liners about ⅔ full using an ice cream scoop for even portions.

• Bake for 18–22 minutes or until tops are lightly golden and a toothpick comes out clean.

• Let cool in the pan for 5 minutes, then transfer to a wire rack.

---

6. 🔒 Secret Tips for Cupcake Success

• Room temperature ingredients = better mixing. Cold eggs or milk = dense cupcakes.

• Don’t overmix. Stir just until flour disappears. Overmixing = tough texture.

• Use both butter + oil. Butter gives flavor; oil keeps it moist longer.

• Vanilla paste is magic. Adds rich flavor and those beautiful specks.

• Check oven temp. Most ovens run hot or cold. Use an oven thermometer if possible.

---

7. 🎂 Frosting Ideas

What’s a cupcake without frosting? Here are 3 classic pairings:

1. Vanilla Buttercream

• 1 cup (227g) unsalted butter

• 3 cups powdered sugar

• 2–3 tbsp cream or milk

• 1 tbsp vanilla extract
  Whip butter until pale, then add sugar gradually. Add vanilla and milk until fluffy.

---

2. Cream Cheese Frosting

• ½ cup butter

• 225g cream cheese

• 2½ cups powdered sugar

• 1 tsp vanilla

Great for a tangy contrast with sweet cupcakes.

---

3. Chocolate Ganache

• 1 cup chocolate chips

• ½ cup heavy cream
  Heat cream, pour over chocolate, let sit 2 min, stir smooth. Let cool to thicken before spreading.

---

8. 🍓 Filling Options for Surprise Cupcakes

Inject fun with a filled center! Use a piping tip or a paring knife to core the center:

• Strawberry jam

• Lemon curd

• Nutella

• Pastry cream

• Salted caramel

After filling, replace the top cap and frost as usual.

---

9. 🚑 Troubleshooting Guide

Problem	Likely Cause	Fix
Cupcakes sunk	Overmixed batter / underbaked	Mix gently & bake fully
Dry cupcakes	Overbaked or too much flour	Spoon flour into cup, don’t scoop
Cracked tops	Oven too hot	Reduce temp slightly
Gummy inside	Underbaked or too much dairy	Check with a skewer
Dense & oily	Too much liquid / cold eggs	Stick to measurements and room temp ingredients