The Best Vanilla Cupcakes

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 402, total fat 24 G., saturated fats 14 G., proteins 3 G., carbohydrates 45 G., fiber 0 G., cholesterol 89 mg, sodium 225 mg, sugar 35 G.

These vanilla cupcakes taste as delicious as they look, which is often difficult to achieve. Their secret ingredient is cornstarch. Mix it with wheat flour, and the cupcakes will be fluffy, airy, and perfectly moist, despite only a hint of vegetable oil. To decorate the cupcakes, make a simple, rich buttercream frosting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 and 3/4 cups premium flour
1 tbsp cornstarch
1 teaspoon baking powder
1 teaspoon coarse salt
0.5 tsp of soda
110 g unsalted butter at room temperature
1 cup granulated sugar
2 tablespoons of vegetable oil
2 tsp vanilla paste or extract
2 large eggs at room temperature
1 large egg yolk at room temperature
1 cup of sour milk or kefir, mix well
Special equipment: a pastry bag or large zip-lock plastic bag fitted with a large star-shaped tip

Glaze

330 g unsalted butter at room temperature
3.5 cups powdered sugar
3 tablespoons heavy cream
2 tsp vanilla paste or extract
1/4 teaspoon coarse salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, cream, starch

Cooking the dish according to the recipe:

Position two oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two 12-cup muffin tins with 18 paper cups.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
Cupcakes:

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, place the butter, sugar, vegetable oil, and vanilla and beat on medium-high speed until light and fluffy, 3–4 minutes. Add the eggs and yolks one at a time, beating until fully incorporated and scraping down the sides of the bowl occasionally. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour.

Divide the batter evenly among the prepared muffin tins. Bake, rotating the tins halfway through, until a cake tester inserted into the center of the cupcakes comes out clean, 18–20 minutes. Let the cupcakes cool in the tins on a wire rack for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Glaze:

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the mixer speed to low and gradually beat in the powdered sugar until fully incorporated. With the mixer running, add the heavy cream, vanilla, and salt. Increase the speed to high and beat until the icing is light and fluffy, 1–2 minutes.
Transfer the frosting to a pastry bag or large zip-lock bag fitted with a large star-shaped tip. Decorate the cupcakes with the frosting.