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In these delicious cupcakes, fluffy, moist mini cakes meet the sweet, delicate buttercream frosting. A hint of fine vanilla makes them incredibly aromatic. With their sophisticated appearance, the little eye-catchers are ideal for a special occasion. You can find a detailed vanilla cupcakes recipe with the exact quantities and step-by-step instructions below.
With vanilla batter and vanilla buttercream
These cupcakes contain a good portion of vanilla. They consist of a vanilla batter and a vanilla buttercream. I have also lightly sprinkled the topping with ground vanilla bean.
The popular sweet spice gives the cupcakes a particularly subtle flavor, similar to the 9 kopeck buns. This makes them not only incredibly tasty, but also heavenly fragrant.
What can I use as vanilla?
I used vanilla seeds for the vanilla cupcakes recipe. To do this, cut a vanilla pod open lengthways and scrape out the inside.
Ground vanilla bean works just as well for these cupcakes, which I use for most of my recipes, such as the mandarin yogurt bars or the cheesecake on a stick.
You can also use vanilla sugar and vanilla extract. Just make sure that they are made from real vanilla and do not contain any artificial additives.
Decorating vanilla cupcakes
I piped the buttercream frosting onto the cupcakes using a ball nozzle. You can of course use any other piping nozzle instead. The classic star nozzle, for example, is perfect for this.
For more color, my vanilla cupcakes were decorated with colorful sugar sprinkles. I also dusted them with a little ground vanilla bean.
Alternatively, you can decorate the vanilla cupcakes with fresh or dried fruits, like the lemon raspberry cupcakes. But they also look pretty with just the cream topping.
More ideas for frosting
The frosting for my vanilla cupcakes is a standard Russian buttercream, which is also used to fill the Riga cake, for example. It consists of sweetened condensed milk, butter and vanilla and is very quick to make.
Optionally, you can make a buttercream like that for the Soviet sponge slices for the cupcakes. Although it is a little more time-consuming to prepare, it tastes delicious and is easy to pipe on.
If you prefer a lighter topping, you can prepare the cream cheese frosting, as for the red velvet cupcakes or the chocolate whoopie pies.
These homemade vanilla cupcakes are
- fluffy,
- creamy,
- moist,
- soft,
- incredibly delicious,
- aromatic,
- a sweet eye-catcher on the coffee table,
- quick and easy to make with ordinary ingredients,
- ideal for a celebration, for example a kids’ birthday party, alongside the zefir lollies,
- perfect for Mother’s Day or Valentine’s Day, just like the peaches cream cake with yogurt and the marzipan meringue berry cake.
Making vanilla cupcakes: tips and tricks
- Use room temperature ingredients for the muffin batter.
- You can replace milk kefir with natural yogurt. In this case, you may need a little less flour. The batter should be thick and not too runny, but not firm either.
- You can adjust the amount of sugar in the batter to taste.
- The baking time given for the muffins may vary. Do not bake them longer than necessary so that they taste fluffy and not dry. Test with a skewer to check whether they are done baking.
- Butter and sweetened condensed milk for the frosting must be room warm and both at about the same temperature so that they can combine well without the buttercream curdling.
- Decorate the vanilla cupcakes to your taste.
- Store the cupcakes in the fridge. Leave them at room temperature for approx. 20 minutes before serving.
Did you make homemade vanilla cupcakes using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
These cakes are also ideal for special occasions:
- Rainbow Cake recipe – without artificial coloring
- Naked cake with chiffon cake and lemon cream – winter edition
- Red Velvet Cake recipe – a velvety classic
Vanilla cupcakes
Equipment
- muffin tin
- piping bag with ball nozzle
Ingredients
for the batter
- 130 g milk kefir
- 150 g sugar
- 2 eggs room warm
- 100 ml vegetable oil
- 50 ml milk room warm
- 300 g flour
- 8 g baking powder
- 1 g baking soda
- seeds of 1 vanilla pod
- 1 pinch of salt
- butter to grease the muffin tin
- flour for dusting the muffin tin
for the frosting
- 250 g butter room warm
- 250 g sweetened condensed milk room warm
- seeds of 1 vanilla pod
for decorating (optional)
- sugar sprinkles
- ground vanilla bean
Instructions
Preparation of the batter
- Grease the muffin tin with butter and dust with flour, tapping off the excess flour. Or place cupcake liners.
- Beat eggs, sugar and salt until light and fluffy.
- Add kefir, vegetable oil, milk and vanilla seeds and mix briefly.
- Mix flour with baking powder and baking soda.
- Add the flour mixture to the kefir mixture and mix briefly but vigorously to form a homogeneous, thick batter.
- Fill the muffin tins about 2/3 full with the batter, bake the muffins in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool.
Preparation of the cream
- Beat softened butter, sweetened condensed milk and vanilla seeds for approx. 10 minutes until creamy.
Preparation of the vanilla cupcakes
- Fill the buttercream into a piping bag with a ball nozzle (or another nozzle) and pipe cream toppings onto the vanilla muffins.
- Decorate the vanilla cupcakes with sugar sprinkles and ground vanilla bean and serve.
Notes
- Use room temperature ingredients for the muffin batter.
- You can replace milk kefir with natural yogurt. In this case, you may need a little less flour. The batter should be thick and not too runny, but not firm either.
- You can adjust the amount of sugar in the batter to taste.
- The baking time given for the muffins may vary. Do not bake them longer than necessary so that they taste fluffy and not dry. Test with a skewer to check whether they are done baking.
- Butter and sweetened condensed milk for the frosting must be room warm and both at about the same temperature so that they can combine well without the buttercream curdling.
- Store the cupcakes in the fridge. Leave them at room temperature for approx. 20 minutes before serving.
- The time for cooling the muffins is not included in the preparation time.
- See the detailed tips and tricks for making the vanilla cupcakes at the top of the article.
If you are using Pinterest, you can pin the following picture:
