Simply the best Cupcakes

Simply The Best Vanilla Cupcakes | Fall Edition

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Simply The Best Vanilla Cupcakes | Fall Edition, is my favorite recipe for homemade vanilla cupcakes. Using butter, flour, eggs, vanilla extract, sugar and yogurt, these cupcakes are moist, soft, fluffy and infinitely buttery.

Cupcake History

The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for “a light cake to bake in small cups” was written in American Cookery by Amelia Simmons. The earliest extant documentation of the term cupcake itself was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie‘s Receipts cookbook.

Simply The Best Vanilla Cupcakes | Fall Edition
The Best Vanilla Cupcake

In the early 19th century, there were two different uses for the term cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of “cupcake” is now given to any small, round cake that is about the size of a teacup.

While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.

Chocolate frosted cupcake
Fall Edition cupcake

The Best Cupcake Recipe

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips.

Simply The Best Vanilla Cupcakes | Fall Edition

How to Store Simply The Best Vanilla Cupcakes | Fall Edition?

Cupcakes are best the same day they’re made but they can be kept in an airtight container at room temperature or in the fridge for up to 3 days. Unfrosted cupcakes can be kept tightly covered at room temperature or in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge. Frosting can be kept in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.How to make Moist, Amazing Vanilla Cupcakes

Simply The Best Vanilla Cupcakes | Fall Edition
  • Make sure to measure your flour correctly! Adding too much flour to the recipe can make your cupcakes not soft. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • A bit of advice on the ingredients. You can get the cheapest flour, sour cream, milk and even butter but you have to get good vanilla for this recipe! It’s the main flavor and you want it to shine so go find a good real vanilla extract and it you want to get points for being fancy use some vanilla bean paste too while you’re at it. People love seeing the little specks of vanilla in the cupcakes.

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Nutritional Content

Calories (kcal) 250 Fat (g) 8 Saturated Fat (g) 5 Cholesterol (mg) 21 Carbohydrates (g) 17 Dietary Fiber (g) 0 Total Sugars (g) 20 Protein (g) 2 Sodium (mg) 3

Simply The Best Vanilla Cupcakes | Fall Edition

Recipe by PatisaptaCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

250

kcal

Simply The Best Vanilla Cupcakes | Fall Edition, is my favorite recipe for homemade vanilla cupcakes. Using butter, flour, eggs, vanilla extract, sugar and yogurt, these cupcakes are moist, soft, fluffy and infinitely buttery.

Ingredients

  • 1 & 1/2 cup flour

  • 1 tablespoon baking powder

  • salt (optional)

  • 3 eggs

  • 1 cup of sugar

  • 1/2 cup of oil

  • 2 tablespoon vanilla extract

  • Frosting
  • 3 sticks (339 grams) of salted butter

  • 1 & 1/2 cup of powdered sugar

  • 1 tablespoon of vanilla extract

  • Decoration
  • 4 tablespoons coco powder

  • Green food color

  • Candy corn (optional)

  • Pumpkin candy (optional)

Directions

  • Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
  • In a separate bowl combine flour and baking powder and salt
  • In a big bowl add in 3 eggs. Beat it with a hand mixer or whisk until fluffy
  • Then beat in sugar and oil until creamy. Then add vanilla extract and yogurt (optional)
  • To make sure everything is well-combined use a spatula or a big spoon to scape of the flour on edge and combine with the batter.
  • Of your choice chose a cupcake pan. Then put it cupcake liners if u don’t have them just make sure to grease the bottom. Then pour the batter in.
  • Put it in the oven and bake it at 350F or 180C for 20 min or until brown on top
  • Make sure to cool it for 10 – 15 min before taking out of the pan
  • Frosting
  • In a bowl have the butter and add powdered sugar then beat it until soft and creamy.
  • Once butter and sugar have come together, add vanilla extract. Beat it until it reaches desired consistency.

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