Best Vanilla Cupcakes
If you’re looking to add one of the best vanilla cupcakes recipes to your baking repetoire, this one is hands down the best.
When famed baker Billy Reece, owner of Billy’s Bakery in NYC, was on Martha Stewart’s show a few years back, and shared his Vanilla cupcake recipe, I immediately put it to the test. After tasting the cupcake, without frosting, I was convinced they were the best vanilla cupcakes I’ve made.
This vanilla cupcake recipe produces a slightly dense, tender and fluffy crumb that melts in your mouth.
When it comes to mixing it together, the instructions are a bit unconventional. Instead of creaming the butter and the sugar together first, this recipe has you beat diced butter directly into the dry ingredients first, and then add the rest of the wet ingredients at the end.
It also makes one heckuva a batch! You’ll get about 3 dozen cupcakes if you fill them 2/3 full.
To top off these beauties, use our Classic Vanilla Buttercream frosting recipe.
Best Vanilla Cupcakes
1 3⁄4 cups cake flour, not self-rising
1 1⁄4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3⁄4 teaspoon salt
1 cup unsalted softened butter (2 sticks)
4 large eggs
1 cup whole milk
1 1/2 teaspoon pure vanilla extract
Instructions:
- Preheat oven to 325°. Line cupcake pans with paper liners; set aside.
- Sift flours, sugar, baking powder, and salt and mix until combined.
- Add butter, mixing until just coated with flour. It will be clumpy.
- Add eggs, one at a time.
- In a large glass measuring cup add milk and vanilla.
- With an electric mixer, begin adding wet ingredients in three parts until ingredients are incorporated but do not overbeat.
- Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
- Bake 17 to 20 minutes.
Enjoy!
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