ASB Basics: Perfect Vanilla Cupcakes (One Bowl)
Updated: May 6, 2019
These are the best cupcakes. Ever. They are easy enough for a bake sale but fancy enough for a party. They are so light and perfectly moist and are made in one bowl. The amount of compliments I receive from these easy cupcakes is unbelievable. I have been told by countless people that these are (and I quote) "the best cupcakes ever." A vanilla cupcake is so versatile and can be filled and iced to become practically any flavor. My mom's favorite is this cupcake with Strawberry Buttercream. To prepare this recipe, you can use either a stand mixer fitted with a paddle attachment or hand beaters. You can also do this by hand with a little elbow grease.
What makes this cupcake so perfect?
The reverse creaming method (mixing softened butter into the flour mixture, not just with sugar) used gives the cake a fine crumb
The cake uses half vegetable oil (for moistness) and half butter (for flavor and crumb structure)
The greek yogurt (you can also use sour cream) tenderizes and moistens the cupcakes
The cake flour (I use Swans Down or King Arthur) gives it a lighter texture
The one bowl preparation is always ideal
Adapted, improved, and simplified from http://www.cupcakeproject.com/
Yield: about 20 cupcakes
1 cup (225g) granulated sugar (or vanilla sugar)
1 1/3 cups (175g) cake flour (not self rising)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
1/4 cup (57g) unsalted butter at room temperature
1/3 cup (75g) full fat greek yogurt
1/4 cup (60ml) vegetable oil (I use canola)
1 tbsp vanilla extract or paste
2/3 cup (160ml) whole milk
Preheat the oven to 350° F.
Prepare muffin tins. Line with cupcake liners or grease enough wells for 20 cupcakes.
In your bowl, mix together the flour, baking powder, baking soda, salt, and sugar.
Mix in softened butter until it is in tiny crumbs well dispersed in the flour mixture.
Pour in the oil, eggs, yogurt, and vanilla. Beat until incorporated.
Pour in the milk and mix until smooth. The batter should be quite thin.
Fill cupcake liners half to two-thirds of the way up.
Bake for 14-20 minutes, or until the cupcakes spring back when lightly pressed. Keep in mind that all ovens are different, so baking times may vary.
Cool in the tin for 15 mins, and then take the cupcakes out and cool completely on the rack before icing.
Spread or pipe on homemade frosting.