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Vanilla Cupcakes

Author
Cookinero 29 Apr 2025
3030
Vanilla Cupcakes

A cupcake is translated from English as “a cake in a cup.” This dessert is made from sponge cake dough and is almost always generously decorated with cream curls. The vanilla cupcake recipe uses butter-protein cream. We recommend decorating a light dessert with cream with nuts, candied fruits, raisins, and icing. Cupcakes with filling are baked in special molds — reusable metal ones with a non-stick coating or silicone and disposable paper ones.

How to cook Vanilla Cupcakes

Step 1

Vanilla Cupcakes

Prepare the cupcake batter. Take softened butter and sugar and beat with a mixer or whisk. Add vanilla sugar and continue beating. Beat eggs into the batter one by one and stir. You should get a light, foamy mass.

Step 2

Vanilla Cupcakes

Sift flour with salt and baking powder. Pour half of the flour mixture into the main mass and mix thoroughly. Pour in milk, stir, add the remaining flour mixture. Mix everything until smooth.

Step 3

Vanilla Cupcakes

Prepare the oven and cupcake pans. Preheat the oven to 170 degrees. Spoon the batter into the pans, one tablespoon into each. Place the pan in the oven and bake for 20 minutes. Let the cupcakes cool.

Step 4

Vanilla Cupcakes

Prepare the cream. Take three egg whites. They should be cooled. Add sugar, place in a double boiler and beat until fluffy. Remove the bowl from the boiler and continue beating the cream until it cools completely. Add soft butter to the egg whites in small portions and beat until smooth. Add vanilla extract and food coloring. Mix again.

Step 5

Vanilla Cupcakes

Decorate cupcakes with cream. To do this, put cream in a pastry bag and squeeze it onto the cupcakes in the shape of beautiful caps.

Vanilla Cupcakes - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute butter with margarine for a similar texture. However, butter adds richer flavor, so the taste may vary slightly.
Store cooled cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Cream-frosted cupcakes are best kept chilled.
Yes, replace the regular flour with a 1:1 gluten-free flour blend. Ensure your baking powder is also gluten-free for best results.
Use plant-based butter and milk alternatives (like almond or oat milk). For the cream, substitute butter with dairy-free margarine.
Avoid overbaking—check for doneness at 18 minutes. Also, ensure you measure flour correctly (spoon and level) to maintain moisture.
Yes, unfrosted cupcakes freeze well for up to 2 months. Thaw at room temperature and frost before serving. Freezing cream-frosted cupcakes is not recommended.
Swap vanilla sugar with 1 tsp vanilla extract + regular sugar. Adjust sugar quantity if your extract is sweetened.
For mini cupcakes, bake 10-12 minutes; for jumbo, extend to 25-28 minutes. Always check with a toothpick for doneness.
Yes, refrigerate batter (covered) for up to 24 hours. Let it come to room temperature and stir gently before baking.
Use a large star tip (e.g., 1M) for classic swirls, or a round tip for simple dollops. Chill cream briefly for firmer piping.

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