Why are my vanilla cupcakes dry?

The usual suspects are over-baking and over-measuring the flour. Spoon your flour into the measuring cup and level it off rather than scooping straight from the bag, and check for doneness early. Your best bet is to use a scale. A toothpick should come out with a few moist crumbs.

Can I use all-purpose flour instead of cake flour?

Yes. For each cup of cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons and add 2 tablespoons of cornstarch. Sift well. It’s not quite the same, but it gets you close.

What can I use instead of buttermilk?

Make a quick DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5–10 minutes until slightly curdled. Works like a charm.

Why did my cupcakes sink in the middle?

Opening the oven too early, underbaking or using expired baking powder can all make cupcakes sink. Keep the oven door closed and check that your baking powder is still fresh.

How do I store vanilla cupcakes?

Keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If they’re frosted with buttercream, they’re fine at room temperature for a day, then move them to the fridge. Let them come back to room temperature before serving.

Can I freeze vanilla cupcakes?

Yes. Freeze unfrosted cupcakes wrapped tightly for up to 3 months, then thaw at room temperature before frosting. Future you will be very grateful.

Can I make these vanilla cupcakes ahead of time?

Yes. Bake them a day ahead, store them airtight and frost on the day you serve them for the freshest results.

What frosting goes best with vanilla cupcakes?

Classic vanilla buttercream if that if your jam. Chocolate, cream cheese and whipped cream frostings are all great. Vanilla gets along with everyone.

The Best Vanilla Cupcakes: Soft, Simple & Not Too Sweet

Vanilla Cupcakes

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Soft, moist, and just sweet enough — these Va

Author: Ellen
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 37 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 1/4 cup (168 grams) cake flour
1 1/4 teaspoon (5 grams) baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (175 grams) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup (4 ounces) buttermilk, room temperature (or 1/2 cup whole milk + 1 tablespoon vinegar)

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Instructions

Preheat oven to 350°F. Line a muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your stand mixer, beat the butter and sugar on medium-high speed for 5 minutes until fluffy. Scrape down the sides of the bowl if needed.
Add the eggs and beat well. Scrape down the sides of the bowl. Add vanilla and mix until combined.
Add half the flour mixture and mix on low for 10 seconds. Add the buttermilk, mix on low for another 10 seconds. Then add the remaining flour mixture. Scrape down the sides of the bowl and mix on low for 10 more seconds. Finish mixing by hand with a silicone spatula to remove any bits of flour remaining.
Divide the batter evenly, filling about 2/3 of the way full into the muffin pan.
Bake for 20 to 23 minutes. Use a cake tester to make sure the center comes out clean. Let the cupcakes cool for 5 minutes in the muffin pan, then transfer to a wire rack. All the cupcakes to cool completely before frosting.

Nutrition

Serving Size: 1 cupcake
Calories: 195 kcal
Sugar: 15 g
Sodium: 171 mg
Fat: 8.7 g
Saturated Fat: 5.1 g
Unsaturated Fat: 3.6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 0 g
Protein: 2.5 g
Cholesterol: 51 mg

Find it online: https://moderateposh.com/vanilla-cupcakes/