Recipe
Perfect Vanilla Cupcakes
These are the best, moist, and fluffy vanilla cupcakes, created after years of experimenting for that perfect recipe. Decorate your vanilla cupcakes with frosting or serve them plain, you will love them either way!
Time: 45 minutes 
Difficulty: Beginner
Yield: 12 cupcakesUdstyr
- Muffins pan
- Muffin liners
- Stand mixer
Ingredients
- 225 g flour
- 1½ tsp baking powder
- 1 pinch of salt
- 125 g unsalted butter (softened)
- 175 g sugar
- 3 eggs (room temperature)
- 1 dl heavy cream (room temperature)
- 2 tsp vanilla (or seeds from 1 vanilla bean)
Instructions
- Mix flour, baking powder, and salt in a bowl and set aside.225 g flour, 1½ tsp baking powder, 1 pinch of salt
- Cream the butter and sugar until light and fluffy in a stand mixer at low to medium speed. If using seeds from a vanilla bean, add them to the mixture now.125 g unsalted butter, 175 g sugar
- Add one egg at a time. Beat inbetween additions and scrape down the sides of the bowl.3 eggs
- Add the flour mixture along with the heavy cream and vanilla extract, if using. Mix until just combined. Do not overmix the batter.2 tsp vanilla, 1 dl heavy cream
- Fill the batter into cupcake liners–fill halfway for flat cupcakes or three-quarters full for dome cupcakes. Bake for 25-30 minutes* at 170 °C (338 °F) until they are golden. Transfer to a baking rack to cool.
- After baking, some cupcakes may have a slight crack. If this happens, press down on the cupcake with the back of a spoon immediately after taking them out of the oven.
Notes
*Baking time may vary depending on your oven and if you scale the recipe.