Double Vanilla Cupcakes

You are going to love these double vanilla cupcakes! They may look plain, but they taste anything but! These cupcakes are a vanilla base loaded with a creamy vanilla buttercream. This cupcake is soft and moist – a total crowd pleaser. The vanilla buttercream is so fluffy and creamy, and sits well piled high on these cupcakes. I love this recipe because it only makes 12 cupcakes – one pan only! Which also means I dont have dozens of cupcakes hanging around my apartment. If you’re looking for a fool-proof homemade vanilla cupcake recipe, this is the one! Every time I’ve used this recipe I get a great result. Just be sure not to over bake – otherwise you’ll have dry dense cupcakes – no more than 20 minutes! I tend to pull them from the oven when there is still a little bit of batter on the toothpick. ┬áDecorate for any occasion, or leave them just the way they are. Either way you will love these!

What You’ll Need

  • Stand Mixer
  • Medium Bowl
  • Cupcake Pan
  • Wire Cooling Rack

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Double Vanilla Cupcakes
Serves: 12 cupcakes
Vanilla Cupcakes
  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter - melted
  • 2 egg whites
  • 1/4 cup vanilla greek yogurt
  • 3/4 cup milk
  • 2 teaspoons vanilla bean paste, or vanilla extract
Vanilla Buttercream
  • 1/2 cup butter - softened to room temperature
  • 2 cups icing sugar - sifted
  • 1 teaspoon vanilla bean paste
  • 2-3 tablespoon heavy cream
Vanilla Cupcakes
  1. Preheat your oven to 350 degrees and line your cupcake pan with liners and set aside.
  2. In a medium bowl mix together the flour, baking powder, baking soda and salt - set aside.
  3. Using your stand mixer mix the melted butter and sugar together, the mixture will be gritty.
  4. Add the egg whites, greek yogurt, milk and vanilla bean extract and mix until well combined.
  5. Slowly beat in the dry ingredients to the wet ingredients and mix until no lumps remain - the batter will be thick.
  6. Fill all 12 cupcake liners evely and bake for 18-19 minutes - do not bake longer than 20 minutes - mine were ready right at 18 minutes.
  7. Allow to cool on a wire rack before frosting.
Vanilla Buttercream
  1. Using your stand mixer or hand mixer whip the butter on medium speed for 4 -5 minutes.
  2. Slowly add in 1 cup of the sifted icing sugar, mix until combined.
  3. Add the vanilla and the last of the icing sugar and continue mixing.
  4. Add in 1 tbsp of the heavy cream at a time until the consistency is right.
  5. Once all is added beat on high speed until light and fluffy - at least 2 minutes.
  6. You want the frosting nice and creamy, but for it to be able to hold a point at the same time.
  7. I piped my cupcakes with a wiltons 1M.
  8. Store in an air tight container for up to a week.

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