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. Decorate 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
- 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
- 1/2 cup butter - softened to room temperature
- 2 cups icing sugar - sifted
- 1 teaspoon vanilla bean paste
- 2-3 tablespoon heavy cream
- Preheat your oven to 350 degrees and line your cupcake pan with liners and set aside.
- In a medium bowl mix together the flour, baking powder, baking soda and salt - set aside.
- Using your stand mixer mix the melted butter and sugar together, the mixture will be gritty.
- Add the egg whites, greek yogurt, milk and vanilla bean extract and mix until well combined.
- Slowly beat in the dry ingredients to the wet ingredients and mix until no lumps remain - the batter will be thick.
- 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.
- Allow to cool on a wire rack before frosting.
- Using your stand mixer or hand mixer whip the butter on medium speed for 4 -5 minutes.
- Slowly add in 1 cup of the sifted icing sugar, mix until combined.
- Add the vanilla and the last of the icing sugar and continue mixing.
- Add in 1 tbsp of the heavy cream at a time until the consistency is right.
- Once all is added beat on high speed until light and fluffy - at least 2 minutes.
- You want the frosting nice and creamy, but for it to be able to hold a point at the same time.
- I piped my cupcakes with a wiltons 1M.
- Store in an air tight container for up to a week.
