Best, Softest Vanilla Cupcakes that need only “One Bowl” and are so so much better than bakery ones!! Must try!
2nd day of fall today!! How are you all doing? I am writing this post sitting outside in sort of cold weather with my big mug of tea and computer. Until now I never really realised how amazing it feels to work from home in your workout clothes! Today’s recipe is a special one.⤵ ⤵ ⤵Since I started this blogging thing, I have not posted any cupcake recipe here. It sounds weird knowing how much I love eating cupcakes! The only recipe <if I may call it one> is a red velvet cupcake recipe which I posted way back in the early days of blogging, I think it was my second or third post and even though those cupcakes tasted divine, the pictures were horrible. Sometimes I feel I should start updating all my old recipe pictures but then I feel those pictures always remind me how far I have come and how I still need to keep brushing my skills.
So these cupcakes!! It’s sort of VANILLA H-E-A-V-E-N in here and so so moist. I perfected these by making them twice just so to get them right and third time I finally made them with the changes. These are seriously no-where to the store bought vanilla cupcakes, I mean they are so good!
They have been sitting out in a sealed container for the last three days and I feel they keep getting better. Last night I finally succumbed to these and oh boy! what a treat it was! I am planning to send the last of the few left to work with Jerry before I end up eating all of them.
These are one bowl cupcakes meaning you make the batter in one bowl and I feel like you can easily make them in under an hour and once cool, frost them and this buttercream frosting! DO NOT SKIP! You need to make this buttercream frosting because it is what takes them from very good ->>> excellent!
Yeah I can sort of finish them in 3 bites!! Lately I have been into piping techniques so I bought this Wilton tip and made these so easy to make roses with buttercream frosting!I have done the 2 tone technique but if you are not into this sort of crazy thing like me, you can keep your frosting simple and simply pipe it on top using a simple ziplock or pastry bag.
Lot of people have been asking for EGG LESS recipes so just so you know, I am working on eggless recipe for these cupcakes and will be adding the link to eggless recipe here as soon as I nail them. Egg is what keeps these really moist and flavorful but if somebody knows the secret to making great eggless cupcakes, I am all ears!! Please please all the help in appreciated ?
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- Vanilla Cupcakes:
- (1/2 + ⅓) cups All Purpose Flour
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 4 tbsp unsalted butter, melted
- 12 tbsp granulated white sugar
- 1 tbsp oil
- 2 whole eggs
- 2 Tbsp yogurt(I used low fat but you can even use full fat)
- 6 tbsp milk (I used 2% but you can even use 1% or full fat)
- Seeds scraped from 1 whole vanilla bean
- 1 tsp pure vanilla extract
- Butter Cream Frosting:
- 1 stick room temperature unsalted butter
- 2 cups confectioners sugar (white powdered sugar)
- 2 tsp vanilla extract
- 2-3 tbsp milk (start with 2 tbsp and proceed if you want a thinner frosting)
- I used yellow food coloring (7 drops) added to 1 cup of frosting but you can also keep them plain.
- Vanilla Cupcakes:
- Preheat oven to 350F.
- In the bowl of your stand mixer or large bowl if doing by hand, add melted butter along with sugar,oil. Stir it until combined.
- Add eggs, yogurt, milk, vanilla seeds from vanilla bean and vanilla extract and mix it all together until smooth.
- To it add flour,baking powder, baking soda & salt and mix until its all evenly mixed.
- Now line cupcake baking tray with cupcake liners and fill them up with the batter upto ⅔ full.
- Bake at 350F for about 14-16 mins or until a toothpick inserted inside a cupcake comes out clean.
- Let them cool in baking tray for few mins and then transfer them to a wire rack to cool further.
- Butter Cream frosting:
- While cupcakes are baking, start making buttercream frosting.
- Clean the same bowl which we used for batter and after it is clean & dried, add butter and cream it for 5 mins.
- To it add sugar, vanilla extract, milk and mix until it gets soft & fluffy. Now if you are adding color add few drops of desired color and mix evenly.
- **If you want to achieve the 2 tone rose look I have created, divide your frosting mixture in half in 2 bowls. To one add yellow food color one drop at a time until you reach the desired color intensity you want ( I added around 5-7 drops) and keep the other one colorless.
- Now take a piping bag and attach a Wilton tip 2D which is a star tip. Fill the bag with yellow colored frosting making sure that it stays in half side only and the other half fill it with plain frosting. Now tighten the bag from the top and squeeze on a rough surface to make sure you are getting 2 shades. Now starting from center and moving in circle going outwards pipe your beautiful rose on cupcakes!
- Ami says:
- I am not even close to being an expert in piping techniques so if it's hard to understand how to pipe 2 tone roses, there are tons of videos on you tube which I see all the time to practice.
More Cupcake Recipes:
Linda @ Veganosity saysSeptember 24, 2015 at 12:43 PM
These are so pretty, Ami! 1/4 cup of unsweetened applesauce with 1 teaspoon of baking powder mixed is a great egg replacer. I use it in most of my sweet baked goods.
Dannii @ Hungry Healthy Happy saysSeptember 24, 2015 at 9:34 PM
The icing on this is really pretty. I haven’t had a good cupcake in such a long time, but I am going to have to make some soon.
Jen | Baked by an Introvert saysSeptember 25, 2015 at 11:54 AM
These cupcakes look phenomenal! And that icing job is fantastic!
Shweta saysDecember 6, 2015 at 5:17 PM
Fareen saysDecember 9, 2015 at 7:22 AM
Can u directly bake in d cupcake liners???
naivecookcooks saysDecember 9, 2015 at 7:23 AM
Fareen I would not suggest that as it will become really hard to pull them out.
Fareen saysDecember 9, 2015 at 9:39 AM
But does the shape of d cupcake change o anything like DAT? Coz I need to bake tomo.. Ve d liners but no moulds..
naivecookcooks saysDecember 9, 2015 at 7:24 AM
Sorry I understood your question wrong..I think you mean bake in cupcake liners without a cupcake or muffin pan right? You can do that but I am not sure if your batter would make them fall..
Fareen saysDecember 9, 2015 at 9:41 AM
Oh OK.. Thank u soo much.. Lemme see.. Vnt got ne moulds in hand.. N need to bake tomo.. Hope it works..
naivecookcooks saysDecember 9, 2015 at 9:45 AM
Fareen I would suggest try baking one cupcake first and see how it holds up..
Fareen saysDecember 9, 2015 at 10:00 AM
Sure vl do. . thank u sooo much! 🙂
kritie saysMarch 3, 2016 at 12:57 AM
I would like to know the substitute for eggs in the vanilla cupcakes!!
They look pretty tempting!! Thank you!
Harmanpreet saysJune 21, 2016 at 11:35 AM
Hii…Can we bake them in microwave..??
naivecookcooks saysJune 21, 2016 at 12:01 PM
Harmanpreet I haven’t tried making these in microwave. But if you do I would suggest try one or two first so you can figure out the the right settings at which they bake perfectly! Hope this helps!
Harmanpreet saysJune 21, 2016 at 10:47 PM
Okee..!! Will try 😊 .. thnkew ….!!
surabhi saysJuly 11, 2016 at 12:37 PM
This is an interesting recipe.. want to try out soon.. but don’t have vanilla beans, can I omit it?
One more thing, how much of granulated sugar you’ve used? Have you mentioned 12 tbsp? Plz reply..
naivecookcooks saysJuly 11, 2016 at 1:03 PM
Hey Surabhi! Thanks for stopping by! You will love these 🙂
In place of vanilla beans just add 1-2 tsp vanilla extract. So in total you should have around 2-3 tsp vanilla extract now.
Yes it’s 12 tbsp that is 3/4 cup granulated sugar 🙂 Hope you love them as much as we do!