Signature Vanilla Cupcakes

Happy Hippo Bakery
6 days ago
3 min read

By: Happy Hippo Bakery

There is something special about a really good vanilla cupcake. It sounds simple, but when it is done well, it is soft, tender, full of vanilla flavor, and anything but boring. These cupcakes use a bakery-style reverse creaming method, which helps create a fine, tender crumb and a sturdy cupcake that still feels light.

Recipe At A Glance

Yield: 12 cupcakes

Prep time: 20 minutes

Bake time: 18 to 22 minutes

Total time: About 1 hour, including cooling

Ingredients

Cupcakes

1 3/4 cups (220g) all-purpose flour
1 cup (200g) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
2 large eggs, room temperature
1/2 cup whole milk, room temperature
1/2 cup plain Greek yogurt, room temperature
2 teaspoons Happy Hippo Vanilla Extract

Vanilla Buttercream

1 cup (226g) unsalted butter, softened
3 to 4 cups powdered sugar
2 to 3 tablespoons heavy cream
2 teaspoons Happy Hippo Vanilla Extract
Pinch of salt

Instructions

Make The Cupcakes

Preheat the oven to 350 F. Line a 12-cup cupcake pan with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter to the dry ingredients. Mix on low speed until the butter is worked into the flour mixture and the texture looks like coarse sand. This step helps create a tender, bakery-style crumb.
In a separate bowl, whisk together the eggs, milk, Greek yogurt, and vanilla extract until smooth.
Slowly add the wet ingredients to the flour mixture, mixing just until combined. Stop and scrape down the sides and bottom of the bowl as needed. Be careful not to overmix once the batter comes together.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Make The Buttercream

Beat the butter until smooth and creamy.
Add 3 cups of powdered sugar gradually, mixing on low speed at first so the sugar does not puff out of the bowl.
Add 2 tablespoons of heavy cream, vanilla extract, and salt. Beat until light and fluffy.
If the frosting is too thin, add more powdered sugar. If it is too thick, add a little more cream, 1 teaspoon at a time, until it reaches a smooth, pipeable consistency.
Frost the cooled cupcakes as desired.

Pro Tips From The Bakery

Room-temperature ingredients help the batter come together smoothly and give the cupcakes a better rise.
Once the wet ingredients are added, mix only until the batter is combined. Overmixing can make cupcakes dense instead of soft.
Greek yogurt adds moisture and a little richness without making the cupcakes feel heavy.
For extra vanilla depth, use a small amount of vanilla bean paste along with the extract.

Storage

Store frosted cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Let chilled cupcakes sit at room temperature before serving so the buttercream can soften.

From My Kitchen To Yours

If you would rather leave the baking to me, I would love to help with your next celebration. You can find more of my work at @happy.hippo.bakery on Instagram.