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There is just something so classic about a vanilla cupcake. It is so versatile that you can mix so many different fillings and toppings to change the taste.

Vanilla cupcakes have a more of a mild flavor unlike chocolate cupcakes, it pairs well with lots of different flavors. Yet if you don’t have that great vanilla cupcake recipe it can ruin all of your hard work on any other items you made to put on them. Now the classic cake that I had learned in school it’s not what most Americans grew up eating. They have got used to a box mix that has a very moist texture. The problem with this is the cake is very soft. I want to make cupcakes that still have the great chiffon cake texture but the moisture similar to what most Americans were eating. I feel this recipe really combines the best of both cakes and you will want to continue to use this recipe for all your future cupcakes.

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Make sure you also check out our strawberry cupcakes, and chocolate cupcakes  that are also amazing!

If you have always wanted to make an icing swirl so you have pretty cupcakes, check out this step by step guide on how to make an icing swirl. It really changes the look of your cupcakes! If you are using different flavored frostings and want them both on top of your cupcake swirled together, check out how to swirl two icing flavors. If you want to layer your frosting flavors, check out the layered frosting swirl!

Bakery Style Vanilla Cupcake

Supplies

• Stand Mixer 
• Rubber spatula 
• Large Cooke Scoop 

Bakery Style Vanilla Cupcake Ingredients

• 1 1/2 cups self-rising flour
• 1 1/4 cups cake flour
• 2 cups granulated sugar
• 1 cup unsalted butter, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 large eggs

Bakery Style Vanilla Cupcake Directions

1. Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
2. Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
3. Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
4. Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
5. Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
6. Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
7. Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
8. Transfer the cupcakes to a cooling rack until they have reached room temperature.

9 Weight Watchers SmartPoints per serving

Bakery Style Vanilla Cupcake

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Servings 2 dozen

Author MidgetMomma

Ingredients

• 1 1/2 cups self-rising flour
• 1 1/4 cups cake flour
• 2 cups granulated sugar
• 1 cup unsalted butter at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 large eggs

Instructions

• Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
• Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
• Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
• Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
• Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
• Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
• Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
• Transfer the cupcakes to a cooling rack until they have reached room temperature.

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