Classic Vanilla Dream Cupcakes
Experience pure vanilla bliss with these extraordinary cupcakes featuring real Madagascar vanilla beans and Swiss meringue buttercream frosting.
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- For frosting: 1 cup butter, 4 cups powdered sugar, 2 tsp vanilla
Instructions
Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
Cream butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, then vanilla extract.
In separate bowl, whisk flour, baking powder, and salt.
Alternate adding dry ingredients and milk to wet ingredients.
Fill cupcake liners ¾ full and bake for 18-20 minutes.
Cool completely before frosting with vanilla buttercream.
Pro Tips
- • Room temperature ingredients mix better
- • Don't overmix the batter to keep cupcakes tender
- • Use an ice cream scoop for even portions
Delicious Variations
- • Add lemon zest for a citrus twist
- • Swirl in strawberry jam for berry vanilla cupcakes
- • Top with fresh berries and whipped cream
- • Create funfetti version with colorful sprinkles
Perfect Pairings
Recipe Details
Timing
About the Author
Professional baker sharing tested cupcake recipes, techniques and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Perfect for birthday parties, afternoon tea, office celebrations, or any time you want to bring joy to someone's day. Best enjoyed within 2-3 days of baking.
Recipe Highlights
Final Thoughts
These vanilla dream cupcakes prove that sometimes the classics are classic for a reason. Simple ingredients transformed into something truly magical.
Frequently Asked Questions
Why are my vanilla cupcakes dense instead of fluffy?
Dense cupcakes are usually caused by overmixing the batter or using cold ingredients. Make sure all ingredients are at room temperature and mix just until combined. Overmixing develops the gluten, making cupcakes tough.
Can I use vanilla extract instead of vanilla beans?
Yes! Use 2 teaspoons of high-quality vanilla extract instead of vanilla beans. While you won't get the beautiful vanilla specks, the flavor will still be excellent. Pure vanilla extract is always better than imitation.
How do I get perfectly domed cupcakes?
Fill cupcake liners only ¾ full, ensure your oven is properly preheated, and avoid opening the oven door during the first 15 minutes of baking. The right batter consistency and fresh baking powder also help achieve that perfect dome.
Can I make the buttercream frosting ahead of time?
Absolutely! Swiss meringue buttercream can be made up to 3 days ahead and stored in the refrigerator. Let it come to room temperature and re-whip before using to restore its silky texture.
What's the secret to extra moist vanilla cupcakes?
The combination of butter and oil in this recipe creates optimal moisture. The butter provides flavor while the oil keeps them tender. Also, don't overbake – they're done when a toothpick comes out with just a few moist crumbs.
How should I store these cupcakes?
Store unfrosted cupcakes covered at room temperature for up to 3 days. Frosted cupcakes should be refrigerated and consumed within 4 days. Bring to room temperature 30 minutes before serving for best taste.
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