This easy vanilla cupcake recipe is a bakery recipe from the former Amycakes Bakery! It makes super moist, soft, and flavorful vanilla cupcakes that are the perfect base for all types of cupcake fillings and frostings.
Servings 19cupcakes
Prep Time 15 minutesmins
Cook Time 18 minutesmins
Ingredients
Dry Ingredients
216 grams (1 ½ cups + 2 Tablespoons)All-Purpose FlourI use Gold Medal
2 Tablespoons Instant Clearjelor ¼ cupVanilla Instant Pudding Mix 1Make sure whichever you use is labeled as INSTANT
1 ½teaspoonBaking Powder
1teaspoonBaking Soda
¾teaspoonSalt
200 grams (1cup)Sugar
Wet Ingredients
¾cupButtermilk
¼cupWater
1 ½teaspoonVanilla Extract
EITHER 1 Tablespoon Almond Extract (for Vanilla Almond Cupcakes) or an additional 1Tablespoon Vanilla Extractfor Golden Vanilla Cupcakes2
Preheat Oven to 325 degrees. Line cupcake tins with 19 cupcake grease-proof liners.
Sift Dry Ingredients in a bowl and then whisk until well blended.
Whisk the Wet Ingredients in a separate bowl until well blended (make sure the egg and egg whites are fully incorporated).
Pour the wet ingredients over the dry ingredients and immediately add the apple cider vinegar. Stir until well blended
Pour the melted salted butter over the batter and whisk just until the batter is well-blended, smooth and shiny.
Scoop the cupcakes with a 2-ounce scoop or ¼ cup into prepared cupcake liners. Allow the scooped cupcakes to sit for 5-10 minutes before baking (this will give them a better rise).
Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 10 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 7-10 minutes, or until a toothpick or paring knife comes out mostly clean (watch closely towards the end of baking). A couple of moist crumbs on your knife are fine, but they shouldn't look wet.
Make an easy simple syrup by combining the sugar and water and microwaving for 20-30 seconds, or until the sugar dissolves when stirred. Brush the warm vanilla cupcakes with the simple syrup, then allow them to cool completely. Unfrosted cupcakes may be left at room temperature, or frozen in their cupcake tins (wrapped well).
Frost and Decorate the Cupcakes
Frost the cupcakes with my Creamy Vanilla Bakery Buttercream Frosting, or choose your favorite fillings and frostings. Store the frosted cupcakes in an airtight container in the refrigerator, but remove them from the fridge at least 2-3 hours before serving so they can come back to room temperature. The buttercream can melt in warm conditions, but the cupcakes have the best texture at room temperature. Enjoy!
Notes
These notes correspond to their numbered ingredients above:
Both of these ingredients stabilize the batter and make a moister cupcake with a softer crumb. Instant Pudding contains Instant Clearjel (modified cornstarch) as the 2nd ingredient which is why it works similarly with delicious results. Always make sure your Instant Clearjel is labeled as INSTANT--cook-type and original clearjel do not work the same. Cupcakes made with Instant Pudding mix will be slightly more golden than the Instant Clearjel option.
Use almond extract for vanilla almond cupcakes similar to my Vanilla Almond Cake. Use additional vanilla extract for a "golden vanilla" or yellow cupcake.
Light corn syrup enhances the moist texture of these vanilla cupcakes, but you may substitute the corn syrup with equal parts sugar if needed.