How to Make DELICATE Fluffy Vanilla Cupcakes

How to Make DELICATE Fluffy Vanilla Cupcakes


I’ll start things off with the basic fluffy vanilla cupcake I’ve got three quarters of a cup of unsalted butter And I’m going to beat that with a cup and a half of regular sugar There! I can see that the butter and sugar has turn a little fluffier but also a little lighter in color So that’s my sign that it’s time to add the eggs I’ve got five eggs So I add them one at a time Beating well after each addition And then scrapping down the bowl now and again so I get right to the bottom and everything is nice and smooth Now it’s time to get the dry ingredients ready Cake and pastry flour is a key ingredient in making a fluffy, light cupcake This recipe takes two and a half cups I measure first and then sift Two teaspoons of baking powder Just a quarter teaspoon of salt I measure a cup of milk A full tablespoon of vanilla What’s important for a nice smooth batter that bakes into a fluffy cupcake Is to start by adding dry ingredients and end with the dry ingredients And I do this on lower speed There we go! A basic vanilla cupcake batter I find it using an ice cream scoop gives me even portioning So that way no one’s arguing about who has a bigger cupcake Here we go! 24 cupcakes I’ve preheated the oven to 350 and these cupcakes take 18 mins until they’re done They’ll be just lightly brown on top As the cupcakes bake, they rise up to fill the paper cups and then just turn a light golden brown on top Ummm! I can smell that vanilla Now, you check the doneness of cupcake just like you do cake You insert a skewer When it comes clear of any batter or crumbs You know the cupcakes are done It’s important to cool your cupcakes completely I have some already cooled and put on a rack All ready for frosting So this is the fun part Making the frosting and decorating the cupcakes So, I’m starting with three quarters of a cup of unsalted butter I sifted six cups of icing sugar So first I’ll beat the butter, to make it nice and fluffy And six cups is a lot of icing sugar And so make sure you start the mixer on low speed first The real secret to a very fluffy cupcake frosting is to add six tablespoons of milk This lightens up the texture and consistency of the frosting I’ll add a teaspoon and a half of vanilla And after the added two cups, then I can play with the consistency until I know that it just perfect to pipe on top of the cupcakes If you’ve made your frosting ahead of time and stored it chilled You can use it again Bring it up to room temperature and if you find it’s seperated or split a little bit Just simply beat it with additional two tablespoons of butter and icing sugar and you’ll find, it will come back to that fluffy state you had the first time Alright! Now I’ve got a piping bag fitted with a large, plain tip We’re starting with the basics here. Getting comfortable with the concept of the cupcake and the icing Just scoop this in To keep your butter cream frosting from melting, it’s important to hold your piping bag from the top Not right around the frosting And then guide with your hand over the tip And just remember, if you’re a novice cupcake baker That your mistakes are erasable Just scrape off the frosting and start again And for a little finish, You can use a plain white or even a colored decorator sugar Right on top There we go! A simple but delicious fluffy vanilla cupcake

100 thoughts on “How to Make DELICATE Fluffy Vanilla Cupcakes

  1. Stop wasting water cause you could just crack the eggs into the mixing bowl other than put the eggs into a separate bowl and we only use 3% of our water and that is not enough so stop wasting

  2. what is a nice alternative to unsalted butter?? unsalted butter on my place is way 3times more expensive than the regular ones

  3. These are so good just make sure ur butter is room temp. Plus don't add too much vanilla to the frosting it can really ruin a cupcake

  4. hi Anna, I am brazilian and Love your channel 😍😍😍😍
    I made this recipe today and the cupcakes are amazing. Thank you for sharing it 😘😘😘

  5. In Italy we don't use your units of measure for the quantity of ingredients. Is it possible to have the quantity written in gr or l, please? Thank you very much.

  6. What can I substitute for Cake and Pastry Flour? I can't find it at my area. 🙁 Can't I use All-Purpose Flour instead? Anyone, please answer me. :((( I'm desperate-

  7. This is completely irrelevant to the video but you remind me of Bonnie Hunt, I was watching several videos and it finally hit me why you look so familiar. Back on the video, I love how easy and clear everything is, seems really simple to make after all! I'll definitely be trying this on the weekend.

  8. Hello.
    I am but confused between cake and pastry flour and all purpose flour !

    Please explain the difference between both of them

  9. “No ones arguing about who has a bigger cupcake” 😂😂😂

    In that case, I would compensate with the frosting

  10. Hi..
    Can we replace with all purpose flour instead of cake and pastry flour?
    Where can we get cake and pastry flour?

  11. Tried the vanilla cupcake recipe exactly as written. Beautifully moist cake but tasted a bit eggy when eaten plain.
    For the buttercream frosting, it curdled as soon as I added the milk for some reason. Next will most like add all the icing sugar and then add the milk as needed.

  12. i had 4 tbsp of vanilla extract and ended up the cupcake was bitter. Is it due to the poor quality of my vanilla extract? Thanks.

  13. It came out really good but it didn’t rises a lot….next time, I should add more baking powder.I think that was the problem!

  14. Dear Anna Olson, I simply love your show and I am really interested in trying all the recipe but as it is just me and my husband, so can you please provide me with the recipe for two people (cup cakes).

  15. it was awful because it was dense,hard and it want sweet. the only thing that was good about my own was the swiss meringue buttercream that i used

  16. Has anyone tried this recipe…?? any reviews on the taste…??

    I dont have pastry flour.. does anyone know what are my alternatives..?

  17. I'm a huge fan of yours since 12 years, you inspired me to take baking classes, Thank you Ana for all your recepies, I remember one in particupar that I want to watch again is a sugar cookies recipe if you can upload that episode of "sugar" I will love it, just one question about this one, everytime that I bake cupcakes the paper cup separed of the cupcake, the weather here is warm so, I don't know what I'm doing wrong, or what can I do to avoid this issue. Thanks for your feedback

  18. I dont understand why so many eggs. I made this recipe and followed exactly. Mine came out very dense and dry. Like pound cake.

  19. hi anna olson, I'm indonesian and love your channel. I made this recipe and the cupcakes are so delicious.

  20. Using all-purpose flour instead of pastry flour

    If your recipe calls for pastry flour but you don’t have any, don’t worry. You can make a substitute by whisking together 1 cup of all-purpose flour minus 2 tablespoons (or 14 tablespoons of all-purpose flour) with 2 tablespoons of cornstarch. This mixture will have a lower protein content than straight all-purpose flour, producing more tender baked goods that are very similar to what pastry flour itself would produce.

    Using cake flour instead of pastry flour

    If you don’t have any pastry flour but you happen to have cake flour, you can substitute for pastry flour by adding an extra 2 tablespoons of cake flour to your recipe.

  21. This tastes way too eggy IMO! Not my favourite cupcake recipe unfortunately 🙁 It is really buttery though.

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