Perfect Vanilla Cupcakes
A classic, crowd-pleasing treat that’s great for any occasion... or just because you feel like cupcakes! It’s also the perfect chance to showcase your creativity with icing, sprinkles, or any topping you like. You can even push them together to create a pull-apart cake. Is there anything these soft, moist, and delicious cupcakes can’t do?
- 1¾ cup (219 g) all-purpose flour 1¾ cup (219 g) all-purpose flour
- 1½ tsp (7 g) baking powder 1½ tsp (7 g) baking powder
- ½ tsp (2 g) baking soda ½ tsp (2 g) baking soda
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- 1 large egg 1 large egg
- 2 large egg whites 2 large egg whites
- ¼ cup (60 ml) yogurt ¼ cup (60 ml) yogurt
- 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract
- ¼ cup (60 ml) milk ¼ cup (60 ml) milk
- ¾ cup (170 g) butter, room temperature ¾ cup (170 g) butter, room temperature
- 1 cup (200 g) Redpath® Organic Granulated Sugar 1 cup (200 g) Redpath® Organic Granulated Sugar
Muffin Tin
Ice Cream Scoop
Instructions
Preheat oven to 177°C (350°F). Line muffin tins with 15 paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together egg and egg whites, yogurt, and vanilla extract until smooth.
In the bowl of a stand mixer using the paddle attachment, cream butter until fluffy; about 2 minutes. Add the Redpath® Organic Granulated Sugar and blend until sugar is fully incorporated and the mixture is pale in colour; another 2 minutes.
On low speed, add a third of the egg mixture, increase speed to medium and cream until egg mixture is fully incorporated into the batter before adding another third of the egg mixture. Repeat the process with the remaining egg mixture, until just combined.
On low speed, add in half of the whisked dry ingredients and blend until just combined. Add in all of the milk, mix until just combined. Add in the remaining dry ingredients. Increase speed to medium and cream mixture until well combined; 2 minutes. Scrape down sides of the bowl every half minute.
Using an ice cream scoop or small ladle, fill liners about ⅔ full. Bake, until cupcakes are golden brown in colour, or until a skewer when inserted into the centre comes out clean with a few moist crumbs attached; about 18 to 20 minutes.
Allow cupcakes to cool in pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Chef's Tip
*Wherever possible, substitute organic products which can be found in the organic section of grocery stores or supermarkets (eg. eggs, flour, butter, milk, yogurt, etc.)
*For variation, add citrus zest to the batter. Alternatively switch out the vanilla extract for another flavourful extract (eg. almond, orange, lemon, peppermint, etc.)
*Keep cupcakes at room temperature in an airtight container for up to 2 days. If making several days in advance, place completely cooled cupcakes in an airtight container (or wrapped individually with plastic wrap) into the freezer for up to 3 months.
Related Recipe: Frostings 101 - Quick Buttercream
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