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Moist Vanilla Cupcakes

I wanted to try out a new cupcake recipe and since my two nephews were having birthday parties, it was the perfect opportunity to make some cupcakes.

These Vanilla Cupcakes were light, moist and fluffy. They were decorated with a simple delicious American buttercream and topped with some cute sprinkles.

This recipe makes 48 mini cupcakes or 24 regular sized cupcakes.  I prefer to make mini cupcakes as it's easier to eat as sometimes, a full sized cupcake is too much to eat at a party when there's always other delicious foods to eat.

I also enjoyed using my new piping tip to create the cute swirls on the cupcakes.  

Happy Baking xo

Moist Vanilla Cupcakes

Ingredients

· 1¼ cups plain flour
· ¾ cup caster sugar
· 1¼ teaspoons baking powder
· ¼ teaspoon salt
· 2 eggs
· ½ cup buttermilk
· ½ cup canola or vegetable oil
· 2 teaspoons vanilla extract

Buttercream icing

· 115 grams butter, room temperature
· 3 cups icing sugar
· 3-5 tablespoons milk
· 1 teaspoon vanilla extract

Decoration

· Sprinkles

Instructions

1. Preheat oven to 180°C.

2. Spray with oil or place cupcake cases into mini cupcake tins

3. Place flour, sugar, baking powder and salt into a bowl and mix well.

4. Place buttermilk, oil, vanilla extract and egg yolks only into a jug and whisk together. Add mixture to dry ingredients and mix until combined.

5. In a separate bowl whisk egg whites until soft peaks. Gently fold in the egg whites.

6. Spoon mixture into the cupcake cases, a third full.

7. Bake in oven for 12-15 minutes or until a skewer inserted into the cakes comes out clean. Remove from oven and allow the cupcakes to cool before icing them.

Buttercream Icing

8. Place butter into a large bowl. Beat on low speed until butter is fluffy. Add 1 cup of icing sugar, 2 tablespoons of milk and vanilla essence. Beat until combined and add the remaining 2 cups of icing sugar.

9. Increase speed to medium and beat until light and fluffy (this will take a few minutes). Add more milk if the buttercream seems too stiff.

10. Place the buttercream into a piping bag, fitted with a piping nozzle and pipe a swirl and add sprinkles.

Tips

· Allow cupcakes to cool completely before icing and decorating.
· Unfilled and un-iced cupcakes can be frozen for up to a month.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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