Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. I’ve made 2 of your vanilla cupcake recipes, I have to ask tho what one is your all time personal fav. Here's How. I love this recipe. Have you seen my cupcake frosting tutorial? If you make the vanilla as written, then add the cocoa, the frosting would be quite thick. Cover each cupcake in plastic wrap, then place them in an airtight covered container or freezer safe Ziploc bag. Find easy to make recipes and browse photos, reviews, tips and more. Thanks for sharing the recipe. I used Ateco tip 844. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Thanks Lindsay! Here’s the recipe for it in cake form – my Moist Vanilla Layer Cake. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. So simple yet so foolproof. I’d check your grocery store to see what egg replacement products are available. This post may contain affiliate links. Thank you so much for sharing this recipe!! Hi Lindsay. Add half the icing sugar … So basically this easy cupcakes recipe is the result of everything I’ve learned over years of making vanilla cupcakes and cakes, all wrapped up in one simple recipe. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. And what would be the cook time ? I made these last night and they are simply the best vanilla cupcakes I have ever had! These really WERE easy and delicious! Cupcakes are best when stored well covered for 2-3 days. I know there are a million vanilla cupcake recipes out there, but I was on a mission to create a recipe that was easy to make and tasted good. I have made the version with the sour cream so many times (probably 100 times). Bake at 350 for 14 to 18 minutes, until a toothpick inserted … Yes, they’re from sweetapolita. Your email address will not be published. Thank you sooo much!! I really need a video, and a light frosting where I can get the height. Resulted un moist, light cupcakes, way beyond my expectation. They use basic ingredients that you most likely have in your pantry! Is it important to use unsalted butter in the cake recipe? In the bowl of your stand mixer with the whisk attachment, whisk egg whites and powdered … Yes! Hi  could I reduce the measurement of butter  and take more oil instead  will the cupcakes turn out same. You can freeze the vanilla cupcakes before they are frosted. Add … Add in … Can I use cake flour as a substitute for all purpose flour? Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Slowly add the milk and mix until well combined. In another large bowl whisk together flour, cornstarch, baking powder, and salt. Then look no further! Thank You! Will shoot for 13 next time. Thank you so much!! That might help. And how much cocoa would you add? Ice Cream, Ice Cream Cakes, Ice Cream Pies, https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/, https://www.lifeloveandsugar.com/lemon-poppyseed-cake/. Does the fat content of the milk that we use in the cupcakes matter? Here’s what you’ll need to make the vanilla cupcakes: Here’s what you’ll need to make the creamy vanilla buttercream frosting: This creamy vanilla buttercream frosting is super easy to make in one bowl. Is it possible for me to use salted butter instead of using the unsalted butter+salt method? Thank you! Trusted vanilla cupcake recipes from Betty Crocker. This recipe is written for three 9-inch layers. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Use the recipe in my Vanilla Cake (recipe will frost 12 cupcakes with tall swirls, or 24 frosted with a knife like the pastel coloured cupcakes at the top of this post); My Secret Less-Sweet Fluffy Vanilla … Didn’t film too high for 15 flat cupcakes,great for decorating. Wow, these turned out fantastic! Thank you! Directions Step 1: Cream butter, sugar and eggs So exited to try these cupcakes! Can I replace eggs with anything else? Delicious! Hey Lindsey I tried one of your other cupcake recipes and for this one I wanted to try replacing the egg with a flax egg. I use 2% so I’d recommend something similar. Would I need to rotate? Yes, you could use it for mini cupcakes. Can I reduce the milk in this recipe by half and substitute the other half with the juice? I will let you know what everyone thought. I also added some key lime zest. I’ve spent countless hours making many, many cupcakes – and taste testing them too! Thanks Lindsay! I love this recipe it is the bomb my parents loved it!!! Absolutely wonderful. Your recipe is amazing. Remove cupcakes from the oven and place on a cooling rack to cool. Wow I love this recipe. ❤️❤️❤️. Just make sure to thaw them in the fridge before serving! It’s not hard to make these cupcakes picture-perfect. So when I make chocolate buttercream, I remove some of the powdered sugar to add the cocoa. I can’t say I notice a huge difference between any of them, but I’d probably go with milk or cream, depending on what you have on hand. Add additional milk or water as needed to get the right consistency. So I went ahead and used this recipe replacing half of the milk with key lime juice. Do not over mix the batter. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. 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