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Vanilla cupcakes fromscratch5/3/2023 Although we’ve been known to doctor a box mix up a time for two! Luckily these vanilla cupcakes are so easy, you don’t have to worry about choosing between something easy and something delicious, you can have the best of both worlds! Why this is the best vanilla cupcake recipe out there: Watch out, this is a super moist vanilla cupcakes recipe so you may not want to share at all! Don’t worry, we show you how to make enough to if you want to of course! Is this vanilla cupcake recipe from scratch better than a box mix?įirst things first, let’s get this out of the way…from scratch vanilla cupcakes are is going to beat out the boxed mix every day of the week. We know this one will be the same for you. We love classic recipes and have many of them in our go to for short notice sweets. You can mix and match the cupcake liners and sprinkles for a truly unique theme around your celebration. You can make these easy vanilla cupcakes for birthdays, special occasions, or just for snacking and sharing. You can also use a combination of both for a better flavor profile.Everyone needs a vanilla cupcake recipe from scratch in their recipe box. Vanilla bean cupcakes- Instead of vanilla extract, you can use vanilla beans, which have a stronger flavor and aroma but that will add little black specks in your cupcakes. You can use this recipe to make 24 mini vanilla cupcakes– Just use a mini muffin pan and mini cupcake liners. You can tint the cupcake batter- This makes them fun for kids birthday parties but use gel colors instead of liquid food coloring to prevent the cake batter from becoming too runny.ĭon’t replace butter with oil- Because butter adds a nice rich flavor. Recipe can easily be doubled– To serve a larger crowd. If you don’t have Greek yogurt- a good substitute is full fat sour cream.ĭon’t over-mix this batter- Because that will yield tough cupcakes.īutter should be melted but not super hot- Because that would end up cooking the eggs when you mix it in the batter.Īllow the cupcakes to fully cool down before frosting them- Because that prevents the frosting from melting all over the cupcakes and making a mess. Use whole milk and full fat Greek yogurt- For maximum richness and moisture. Use unsalted butter– Because this prevents these cupcakes from becoming too salty.ĭon’t replace all-purpose flour with any other flour- Because it does not yield the same good results. That’s why you should only mix the cake batter until just combined.Īlso, measure ingredients properly because baking is science and those measurements and ingredients combine together to create the best fluffy texture.Īll ingredients must be at room temperature– Because this allows them to blend together smoothly and evenly. However, if the batter is over-mixed, those bubbles end up collapsing and the cupcakes don’t fully rise and can sink too. ![]() That’s a result of the air bubbles that you whip into the batter in that end up expanding in the oven during baking. Use whole milk instead of fat free or low fat milk. So, use full fat sour cream or Greek yogurt. Moisture comes from rich ingredients that are high in fat. ![]() Let them thaw in the fridge or at room temperature and then ice them with frosting. Unfrosted cupcakes can be stored in an air-tight, sealed freezer bag or container for up to 1 month.
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