Hands down, these are the EASIEST cupcakes I’ve EVER made. I have Sally from Sally’s Baking Addiction to thank for that. This is her recipe for Very Vanilla Cupcakes with only one very minor change.
Sally’s recipe calls for 1/2 a vanilla bean in addition to 2 teaspoons of vanilla, and I did not have a vanilla bean.
So, what do you do when you need a vanilla bean? You call your son who works at a neighborhood grocery store, less than 2 miles away at 10pm on a Friday night.
Of course, this particular store only carries “organic” vanilla beans of three different varieties, and they are priced at $5.99, $10.79 and $12.79. Those prices are for ONE vanilla bean. Are you people crazy??!!
So since I haven’t won the lottery lately, I opted to make the recipe with just the 2 teaspoons of vanilla, but you know what… They’re still soft and sweet with a very vanilla flavor. I think I’ve found my new go-to vanilla cupcake recipe.
I did order some reasonably priced vanilla beans online last night, so I will be trying this recipe again very soon, once my order arrives.
Let me show you just how easy this is… Anytime I can make a recipe and only dirty one bowl, I am ALL in! The fewer dishes to wash, the better!
Instead of measuring my dry ingredients into a bowl, I measured them onto a piece of parchment and then just used the knife that I used for leveling the dry ingredients to gently mix the dry ingredients together.
Either in a bowl or on a piece of parchment, combine the flour, baking powder, baking soda, and salt.
In a medium bowl, melt your butter, and add in your sugar, combining the two ingredients. It will be gritty. Then add in egg whites, yogurt, milk and vanilla, and use a whisk to blend ingredients together. OK, here is where I realized I had forgotten to take a photo of the wet ingredients, duh…
Add the dry ingredients to the wet and blend well with a whisk until combined. The batter will be very thick and smooth.
Fill 12 lined muffin cups and bake at 350°F for 20 minutes.
Mine were ready at 22 minutes.
Let cool in the pan for about 5 minutes, then move to a cooling rack, until completely cool, about an hour.
I frosted these with Cinnamon Buttercream Frosting and then topped them off with Cinnamon Sugar for a little added sparkle and cinnamon flavor.
Sometimes you just need things to be easy with no complications, and I can guarantee you that this recipe will not disappoint. They are incredibly easy, but oh so good!
Thanks Sally! These cupcakes are DA BOMB! I can’t wait to try them with the vanilla bean seeds added.
Happy Saturday Everyone! Prayers go out to the Houston Firefighters who lost their lives yesterday, and their families. God Bless.
Easy Vanilla Cupcakes with Cinnamon Buttercream Frosting
- 1 and 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 2 egg whites
- 1/4 cup greek yogurt
- 3/4 cup milk
- 2 teaspoons vanilla extract
- Preheat oven to 350°F. Line a 12 count muffin tin with cupcake liners.
- In a medium bowl or on a piece of parchment paper if you’re lazy, combine your flour, baking powder, baking soda and salt. Gently mix to combine.
- In a large microwaveable bowl, melt the butter and then stir in the sugar. Mixture will be very gritty.
- Stir in egg whites, yogurt, milk and vanilla extract with a whisk and and combine until smooth.
- Add dry ingredients to wet ingredients and whisk until thick and smooth with no lumps.
- Divide batter evenly (my favorite tool here is a #16 ice cream scoop, as it’s the perfect size for evenly dividing the batter) between the 12 liners. I always tap my pan on the counter top a few times to get out any air bubbles.
- Bake in the preheated oven for 20-25 minutes, depending on your oven, or until a cake tester or toothpick comes out clean. Mine were perfect at 22 minutes.
- Cool in the pan for 5 minutes, then move to a cooling rack until completely cool, about an hour.
- Frost with Cinnamon Buttercream frosting – recipe follows.
Cinnamon Buttercream Frosting
- 1 stick butter
- 3 and 3/4 cups powdered sugar
- 1 teaspoon vanilla
- 1 heaping teaspoon cinnamon
- 3 tablespoons heavy cream; more if needed (I used 4)
- 1 tablespoon of granulated sugar and 1 teaspoon cinnamon mixed together (for sprinkling on top after frosting)
- Beat butter with an electric mixer until light and fluffy.
- Add in the powdered sugar, vanilla, cinnamon and heavy cream and beat until light and fluffy, adding in more heavy cream if necessary, to get the desired consistency.
- Using a spatula or decorator bag (or a ziplock bag with the corner cut off), decorate or frost the cupcakes. I had a small amount of frosting leftover.
- Combine the granulated sugar and cinnamon and sprinkle on top of the finished cupcakes for a little added sparkle and cinnamon flavor.
- Store in an airtight container at room temperature for 3-4 days.
Recipe Source: Cupcake – Sally’s Baking Addiction
Frosting – Slightly adapted from The Cake Mix Doctor