Vanilla Delight Cupcakes are a classic treat that never goes out of style. Their light, fluffy texture and rich vanilla flavor make them a favorite for birthdays, gatherings, or just because you need a little sweet pick-me-up.
Butter is the key to a rich, tender crumb that melts in your mouth. Using unsalted butter gives you control over the saltiness of the cupcakes. Sugar sweetens and aids in the cupcake's moisture and structure. Eggs provide binding and contribute to the airy texture. Vanilla extract is where the magic happens, infusing the cupcakes with a warm, inviting aroma. All-purpose flour forms the base, while baking powder helps the cupcakes rise to fluffy perfection. A pinch of salt enhances all the flavors, and whole milk adds extra moisture and richness.
These cupcakes are delightful on their own, but you can also top them with a swirl of buttercream frosting for extra indulgence. Try pairing them with fresh berries or a scoop of vanilla ice cream for a delightful dessert plate.
First, get your oven preheated to 350°F (175°C). This ensures it's hot and ready by the time your batter is mixed. Line a 12-cup muffin pan with paper liners to avoid sticking and make cleanup easier.
In a large mixing bowl, cream together the room temperature butter and sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. It's important to achieve this texture, as it helps incorporate air into the batter.
Add the eggs one at a time, beating well after each addition. This process helps to emulsify the eggs into the batter, preventing them from curdling. Stir in the vanilla extract, which will give your cupcakes their signature flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent, so your cupcakes rise uniformly. Gradually add these dry ingredients to the wet mixture, doing so in batches. Alternate with the milk, starting and finishing with the flour mixture. This technique keeps the batter smooth and lump-free.
Once your batter is ready, divide it evenly among the cupcake liners. Aim to fill each about 2/3 full to allow room for rising. Pop the tray into your preheated oven and bake for 18-20 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps prevent them from becoming soggy on the bottom.
Share