My buttercream frosting keeps in the fridge for up to a month in an airtight container.
I usually make it ahead of time, to make life easier! It only uses 5 ingredients, and is also super easy to make. It’s definitely a sweet frosting, but it is my absolute favorite! I usually frost my cupcakes with a half batch of my vanilla buttercream. If you have a frosting recipe you love, by all means, top these cupcakes with it! While the texture and taste of the cupcake is very important, I’d argue that the frosting / decoration on top of the cupcake is equally important. This recipe can also be made by hand, so there’s no need for a hand or stand mixer! Just a big ol’ bowl, and a wooden spoon (or at least that’s what I use)! Don’t Forget The Frosting!! I hate making extra dishes, and always try to keep things as simple as possible when it comes to baking. My absolute favorite part of this recipe? It can be made in one bowl! That’s right, you add all your ingredients into one bowl, give it a good stir, and pop these into the oven. You also can use plain, low-fat yogurt as an equal substitute, cup for cup. You can make your own buttermilk! For each cup of buttermilk that the recipe calls for, use 1 tablespoon of white vinegar or lemon juice plus enough milk to fill 1 cup. While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it! If you’re having a hard time getting your hands on buttermilk, don’t worry. I love baking with it, and use it in most of my recipes! It makes such a tender crumb, and adds so much moisture! It also gives my cupcakes a delicious tang. What Makes This Vanilla Cupcake Recipe Made with Oil So GoodĪ notable ingredient in this moist vanilla cupcake recipe? It uses BUTTERMILK! I don’t know what is but I’m absolutely crazy about buttermilk. It also comes together in one bowl, and is packed with chocolate flavor. While we’re on the topic of flavors, if you’re more of a chocolate person, I highly recommend my moist chocolate cupcake recipe.
#Yellow cupcake recipe free#
Or if you’re gluten free, you can try my recipe for gluten free vanilla cupcakes!! See what I mean? Once you have a foundation recipe you love, it’s so easy to alter it to create whatever flavor of cupcake you want. Need to make a strawberry cupcake? Fill the center with your favorite strawberry jam, and top with a strawberry buttercream!!
Want a lemon cupcake? Throw in some lemon zest, and swap the vanilla extract with lemon extract! You can add in different extracts, fillings, or frostings, and transform this base recipe into a million different cupcake flavors. Cakes have to be sliced, you need plates and forks….but cupcakes? You just peel back the liner, and dive right in! Vanilla Cupcakes Don’t Have To Be BoringĪnother benefit to having a moist vanilla cupcake recipe up your sleeve? It’s the perfect starting point for so many different flavors of cupcakes! Because this recipe uses oil instead of butter as the fat, it can be made by hand and you don’t have to bother with a stand mixer.Ĭupcakes also are so much easier to eat. Or to be more specific, a moist vanilla cupcake recipe with oil!!Ĭakes take so much time to make and decorate, but cupcakes come together in a flash!! Or at least that’s how I feel about them.
While I usually make cakes, everyone needs a go-to vanilla cupcake recipe.
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