Vanilla Cupcakes: A Classic Recipe + 15 Step-by-Step Photos

The taste of classic vanilla cupcakes is familiar to almost everyone. The light, sweet aroma of vanilla will captivate you even before the first bite. The delicate, airy batter paired with the creamy filling will provide an unforgettable experience.

Nutritional value per serving

375.5 kcal

Proteins: 3.9 g
Fats: 25 g
Carbohydrates: 34.7 g

*Nutritional value is calculated per 100g of ingredients

Total time: 55 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 12

In today's article, I'll share a proven method for making cupcakes, fillings, and frosting that even a novice cook can master. Ingredients in recipe designed for 12 pieces, but the number of cakes depends on the size of the molds. Prepare the baked goods at home and delight your loved ones with delicious desserts every day.

Recipe with step-by-step photos

Vanilla cupcakes

Ingredients

Servings

For the test

Flour

175 G
Egg C1

2 pcs
Butter

100 G
Milk

50 ml
Sugar

90 G
Vanilla sugar

1.5 tsp
Baking powder

1 tsp

For the filling

Raspberry

100 G
Sugar

25 G
Water

30 ml
Cornstarch

1 tsp

For the cream

Butter

70 G
Cottage cheese

300 G
Powdered sugar

80 G

Preparation

Step 1

Sprinkle softened butter with regular and vanilla sugar. If you don't have vanilla sugar, use a pinch of vanilla or 1 teaspoon of vanilla extract. Beat the mixture with a mixer at medium speed until the sugar crystals are completely dissolved.

Step 2

Pour in the lightly beaten eggs, ensuring the yolk and white are evenly distributed. Beat until smooth.

Step 3

Add baking powder to the sifted wheat flour and mix.

Step 4

Gradually add the dry ingredients to the creamy egg mixture so that the dough does not become too thick.

Step 5

Pour in warm milk for elasticity.

Step 6

Instead of milk, you can use a tablespoon of odorless vegetable oil.

Step 7

Spoon or piping bag the batter into the cupcake liners. Fill them 2/3 full to prevent any batter from leaking out during baking. Bake the cupcakes in a preheated oven at 305°F (155°C) for 25–30 minutes.

Step 8

Place the raspberries in a saucepan and add sugar. The berries can be fresh or thawed. Place the saucepan over low heat and stir until the sugar dissolves and the berries become pureed.

Step 9

Pour water over the starch and stir.

Step 10

Pour into the berry puree and cook the mixture for 1–2 minutes until completely thickened.

Step 11

Combine the butter, cream cheese, and powdered sugar in a bowl. Beat the ingredients with a mixer at medium speed until smooth and thick.

Step 12

Using a knife, make holes in the tops of the cooled cupcakes.

Step 13

We fill the gaps with strawberry filling.

Step 14

Spread the frosting using a pastry bag. If desired, you can decorate the cupcake tops with strawberry slices.

Step 15

Done. Serve warm.

What can I substitute for strawberry filling?

Vanilla cupcakes pair perfectly with berry and fruit fillings. Strawberry is just one option, but many people are allergic to it.

The filling can be prepared using the same method as in the recipe, using raspberries, blackberries, blueberries, oranges, tangerines, and lemons. A simple, creamy filling can be made from melon, banana, apple, or pear.

If you don't want to spend a lot of time creating the filling, but still want to enhance the flavor of your cupcakes, use pieces of fresh berries and fruit, melted chocolate, boiled condensed milk, or store-bought fillings.

At what stage should I fill the cupcakes?

Filled cupcakes are popular worldwide. This American pastry is beloved for its delicate pastry and rich filling, a symbiosis that complements and complements each other.

Fillings vary from simple caramel to vegetable purees. Pastry chefs recommend filling cupcakes after baking. This will prevent the filling from burning or leaking.

Cut a hole a few centimeters deep in the top of the cupcake. This can be done with a knife, a teaspoon, or a special piping attachment. Then, spoon in the filling and cover the top with frosting.

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