All-American Vanilla Cupcakes
43 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 18 min | 43 min |
Introduction
These all-American vanilla cupcakes are soft, fluffy, and full of classic vanilla flavor in every bite.
They are topped with a rich, creamy vanilla buttercream that pipes beautifully and holds its shape.
Finish them with red, white, and blue star sprinkles for an easy, festive treat for cookouts, birthdays, or Fourth of July parties.
Ingredients (12 servings)
Ingredients for the Cupcakes:
For the Buttercream Frosting:
Ingredients for Decoration:
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How to Make All-American Vanilla Cupcakes
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Prep the oven and muffin pan
Preheat your oven to 350°F with a rack in the center position.
Line a 12-cup muffin pan with paper liners, or lightly grease each cup.
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Combine the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
-
Cream the butter and sugar
In a large bowl, beat the softened butter with granulated sugar until light, fluffy, and pale in color.
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Add eggs and vanilla
Add the eggs one at a time, beating well after each addition so the mixture stays smooth.
Beat in the vanilla extract until fully blended and fragrant.
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Mix in the dry ingredients and milk
With the mixer on low speed, add half the dry ingredients, then mix just until combined.
Pour in the milk and mix on low until mostly combined, then add the remaining dry ingredients.
Mix only until the batter is smooth; avoid overmixing so the cupcakes stay tender.
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Fill the liners and bake
Divide the batter evenly among the prepared liners, filling each about two thirds full.
Bake for 16 to 18 minutes, or until the tops spring back when lightly touched.
A toothpick inserted in the center should come out clean or with a few moist crumbs.
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Cool the cupcakes
Let the cupcakes cool in the pan for 5 minutes to set their structure.
Transfer to a wire rack and cool completely before frosting, so the buttercream does not melt.
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Make the buttercream frosting
In a large bowl, beat the softened butter until smooth and creamy.
Add the powdered sugar, heavy cream, vanilla, and salt, then beat on low until combined.
Increase to medium-high and beat until the frosting is light, fluffy, and spreadable.
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Frost and decorate
Once the cupcakes are fully cool, spread or pipe the buttercream generously on top of each cupcake.
Finish with red, white, and blue star sprinkles for a festive all-American look.
Substitutions
- Use buttermilk instead of whole milk
- Swap the 1/2 cup whole milk with 1/2 cup buttermilk. The gentle tang boosts flavor and makes the crumb extra tender. If using, do not change other ingredients.
- Use a 1:1 gluten-free flour blend instead of all-purpose flour
- Choose a cup-for-cup gluten-free baking blend to replace the flour. Texture stays soft, and vanilla flavor still shines. Let the batter rest five minutes so the starches hydrate.
- Use crushed red, white, and blue candies instead of sprinkles
- Crush red, white, and blue candy melts or coated chocolates for topping. You keep the patriotic colors but add fun crunch. Sprinkle them on just before serving so they stay crisp.
Tips
- Bring ingredients to room temperature
- Room-temperature butter, eggs, and milk blend more evenly and hold more air. This gives you taller, fluffier cupcakes with tender crumbs.
- Do not overfill the liners
- Filling only two thirds full prevents domes from spilling over. You get pretty, even tops that are easy to frost.
- Use an ice cream scoop for portioning
- A level ice cream scoop portions the batter evenly into each liner. Matching sizes help the cupcakes bake at the same rate.
- Beat the buttercream long enough
- After everything mixes in, keep beating the frosting for 2 to 3 minutes. Extra beating traps air and makes it fluffy.
- Pipe a bakery-style swirl
- Use a large star piping tip for a tall swirl on each cupcake. That generous frosting base holds lots of sprinkles.
Nutrition Facts *
| Energy | 459 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 25 | g |
| Carbohydrates | 56 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes turn out dense instead of fluffy?
- Dense cupcakes usually mean the batter was overmixed or the butter was too soft. Mix on low speed and stop once the batter looks smooth. Also check that your baking powder is fresh and active.
- How do I know when the cupcakes are fully baked?
- Look for tops that spring back when gently pressed. A toothpick in the center should come out clean or with moist crumbs. If it has wet batter, bake 1 to 2 minutes longer and test again.
- Can I make these cupcakes ahead of time?
- Yes, bake the cupcakes up to two days ahead and store them covered at room temperature. Frost the day you plan to serve for the freshest texture. You can also refrigerate frosted cupcakes, then bring them to room temperature before serving.
- How can I keep my buttercream from being too sweet?
- Use a pinch of extra salt and be sure to include the heavy cream. Both help balance the sweetness. You can also whip in 1 to 2 tablespoons of very soft cream cheese for a slight tang.
Serving Suggestions
These all-American vanilla cupcakes shine with a simple mug of cold milk or a scoop of vanilla ice cream.
For a fun twist, core the centers and fill them with strawberry jam or blueberry preserves for a surprise bite.
If you love extra color, top the frosted cupcakes with fresh berries to match the red, white, and blue theme.
More pairings:
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