Vanilla Velvet Cupcakes: Soft, Fluffy, and Irresistibly Delicious

There’s something magical about a perfectly baked Vanilla Velvet Cupcake—soft, light, and bursting with rich vanilla flavor. These cupcakes have a delicate, melt-in-your-mouth texture and are topped with a creamy, dreamy frosting. Whether you’re celebrating a special occasion or just craving a sweet treat, these cupcakes will leave everyone wanting more. With their velvety texture and buttery taste, they’re sure to become your go-to dessert!

Key Information

• Preparation Time: 15 minutes
• Baking Time: 20 minutes
• Total Time: 35 minutes
• Number of Servings: 12 cupcakes
• Serving Size: 1 cupcake

Nutritional Information (Per Serving)

• Calories: 250 kcal
• Protein: 2g
• Carbohydrates: 35g
• Fat: 12g
• Dietary Info: Contains gluten, vegetarian.

Ingredients List

For the Cupcakes:

• 1 1/2 cups (180g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs
• 1/2 cup (120ml) whole milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder

For the Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 1/2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream (or milk for a lighter frosting)
• A pinch of salt

Detailed Method of Preparation

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the cups lightly.
2. Prepare the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
3. Cream the Butter and Sugar:
   In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Cream for about 3-4 minutes, or until the mixture becomes light and fluffy.
4. Add the Eggs and Vanilla:
   Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until fully incorporated.
5. Incorporate the Dry Ingredients:
   Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture. Mix until just combined—do not overmix to ensure the cupcakes remain light and airy.
6. Fill the Cupcake Liners:
   Spoon the batter into the cupcake liners, filling each about 2/3 full. This helps the cupcakes rise evenly during baking.
7. Bake the Cupcakes:
   Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. Make the Frosting:
   While the cupcakes are cooling, make the frosting. Beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Add the vanilla extract and a pinch of salt, then mix in the heavy cream (or milk) to reach a smooth, spreadable consistency.
9. Frost the Cupcakes:
   Once the cupcakes have cooled completely, use a spatula or piping bag to generously frost each cupcake. Feel free to decorate with sprinkles, edible glitter, or even a few fresh fruit toppings like berries or lemon zest for extra flair.
10. Serve and Enjoy:
    Your Vanilla Velvet Cupcakes are now ready to be enjoyed! Serve them at parties, family gatherings, or as a special treat to satisfy any sweet craving.

Tips for Culinary Success

• Room Temperature Ingredients: For the fluffiest texture, make sure your butter, eggs, and milk are at room temperature before starting. This will help them mix more evenly and result in a smoother batter.
• Don’t Overmix the Batter: Overmixing can result in dense cupcakes. Mix until the ingredients are just combined for a light, airy texture.
• Frosting Consistency: If the frosting is too thick, add a little more cream or milk, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, add more powdered sugar.
• Make Ahead: You can make the cupcakes a day ahead and store them in an airtight container. Frost them on the day you plan to serve them for the best results.
• Flavor Variations: Try adding a teaspoon of almond extract or a zest of lemon to the batter for a unique twist on the classic vanilla flavor. You can also fold in chocolate chips or mini marshmallows for a fun variation.

Frequently Asked Questions (FAQs)

Q: Can I use cake flour instead of all-purpose flour?
A: Yes! Cake flour will give the cupcakes a softer, finer texture, which will enhance their “velvety” feel. Just substitute the all-purpose flour with cake flour in the same quantity.

Q: How can I make the frosting less sweet?
A: To reduce the sweetness of the frosting, you can use less powdered sugar or incorporate a little cream cheese into the frosting. This will add tanginess and balance out the sweetness.

Q: Can I make these cupcakes in advance?
A: Yes! The cupcakes can be baked and stored at room temperature in an airtight container for up to 2 days. Frost them on the day you plan to serve them for the best texture.

Q: Can I freeze Vanilla Velvet Cupcakes?
A: Yes, you can freeze the cupcakes (without frosting) for up to 3 months. Allow them to cool completely before wrapping them in plastic wrap and placing them in a freezer-safe bag or container. Thaw at room temperature before frosting and serving.

These Vanilla Velvet Cupcakes are the epitome of a classic dessert that never goes out of style. With their soft, fluffy texture and rich vanilla flavor, they’re perfect for any celebration or just as a sweet treat to brighten your day. Once you’ve made them, you’ll find it hard to resist going back for more!