cupcake project | 04: the best vanilla cupcake. ever.

My Aunt recently sent me a message thru Facebook asking me to send her a tried and tested recipe for vanilla cupcakes. I didn’t have a tried and tested recipe. Yet. But I did have a good go-to recipe.

That simple request led me, once again, to search for a new recipe to try… Even if I still had a few stashed away in some of my notebooks. After typing the search term “best vanilla cupcake recipe,” I got hundreds upon hundreds of results. And I had a “Eureka!” moment in a minute. I don’t know what led me to click the link “The Classic Vanilla Cupcake…” but there was just something. Maybe it was fate. Maybe it was intrigue, curiosity, the baking itch. Maybe, just maybe.

I read through the recipe for a couple of minutes, and smiled to my heart’s content. I knew I found THE ONE. I know, this may just be momentary, but baking is always like that. I looked through a couple more recipes, and decided that nothing compared to Creative Confectionery’s gem of a recipe.

I didn’t think twice, I got up, wrote the recipe on my whiteboard, and went on to prepare the ingredients. I was on a roll after another failed attempt at baking cookies the other day. Let’s not talk about that, I promise you these vanilla babies are better than my flat cookies.

While preparing the ingredients, I was debating whether to scale the recipe in half or go full-blown. I was just about to test it, and although a higher being was telling me that this is going to be a blast, I was still hesitant. I threw all my hesitations aside and just went with the flow. What would cause it to go haywire, I thought. Nothing, a part of me argued. They’re still food, after all, and I don’t think it would taste bad.

An hour or so later… No it doesn’t take that long to make these cupcakes, I’m just really taking my time when baking. I was glad to follow the higher being cajoling. I just baked the best vanilla cupcakes ever. I swear. This is the best. EVER.

Plain Jane.

They’re moist and slightly dense. The vanilla flavor is not overpowering to the palette. They’re simple yet delectable. They can be enjoyed plain or you can go crazy with just about any frosting you want. They’re just the best.

EVER.

(Above) Plain vanilla and coffee cupcakes. (Below) Vanilla cupcake with [fancy-schmancy] coffee buttercream frosting.

After baking 18 cupcakes, I decided to play with the leftover batter and added 2 heaping drops (around 2-3 tsp) of coffee extract and a heaping tablespoon of strong instant coffee powder. Tada, instant coffee cupcakes! How versatile can this recipe get?!

 

(Above) Vanilla cupcake with coffee buttercream frosting. (Below) coffee cupcake with chocolate ganache buttercream and coffee buttercream frosting.

Okay, enough teasing. Want the recipe, don’t you? Here you go…

The Best Vanilla Cupcakes. EVER.

From Creative Confectionery
Yields 24 cupcakes 

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
2 cups granulated sugar
1 cup canola (or any flavorless) oil
2 tsp vanilla extract
1 cup sour cream (I used the cream + vinegar technique)

Preheat oven to 350F. Line muffin pan with cupcake liners.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, beat eggs and sugar until thickened and light cream in color, about 2-3 minutes.

With mixer on low speed, add in oil and vanilla. Beat just until blended. Mix in flour mixture, alternating with the sour cream.

Scoop batter into prepared muffin pan. Only fill up to 2/3 full. Bake at 350F for 18-23 minutes or until tester comes out clean. 

Cool cupcakes in pan for 10 minutes. Cool completely on wire racks before frosting.