These one-bowl moist vanilla cupcakes are light, airy. And they simply melt in your mouth with or without frosting. This recipe uses simple ingredients you probably already have on hand. And the batter takes five minutes to mix and 20 minutes to bake.
Add all cupcake ingredients to the bowl of a stand mixer. You can also use just a bowl and whisk. Combine well until you have a smooth batter (in the video I used a hand mixer). Pro tip - It is essential that all ingredients are at room temperature. Otherwise, you will have a lumpy batter.
Divide the batter between 12 cupcake liners using an ice cream scoop or ⅓ measure cup. Pro tip - These make 12 regular-size cupcakes, you can also make 8 large cupcakes in baking cups.
Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.Pro tip - Turning the baking pan halfway through will ensure they bake evenly (I forgot as you can see in the video - some baked with sideway domes 🤪).
Cool cupcakes completely before you decorate.Pro tip - It is essential to cool cupcakes or cake completely before frosting or the frosting will melt.
Add all buttercream ingredients to the bowl of a stand mixer.Pro tip - You can also use a bowl and whisk but I think a stand mixer or mixing bowl with a hand mixer would be easier.
Combine well. Once all the powdered sugar has been incorporated, whip for 3 minutes more until light and fluffy similar to whipped cream. Pro tip - When whipped, the buttercream will become light and airy similar to a whipped cream consistency.
Place buttercream in a piping bag with your favorite piping tip. I used a star tip. Pro tip - You can also color this frosting with as many colors as you want.
Pipe a swirl on each cupcake starting from the base towards the top as shown in the video.
A few sprinkles and your cupcakes are ready to be served! Enjoy!
The one thing you want to take note of is the temperature of your ingredients. You want all the ingredients to be at room temperature.
If the butter is not at room temperature, it will not cream well but lumpy.
On the other hand, if the butter is too soft (or melted) the batter will be denser rather than light and fluffy resulting in dense cupcakes.
The same goes for the eggs. Cold eggs will curdle the batter.
Don't overbake cupcakes so it is easier to dry out. Similar to cake, cupcakes are done when a skewer inserted in the center comes out clean.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you