We just need that very vanilla cupcake in our baking repertoire, don’t you agree?
For years since I started baking from home, I searched for that elusive vanilla cupcake recipe, to no avail.It feels like you can’t please everyone with the very basic vanilla cupcake, right?! Some people may find butter-based cupcakes too heavy and dense; some may find the cupcakes to sweet and lacking in flavor.
Recently I bought this Chinese baking recipe book, written by a Taiwanese author. After trying out this easy vanilla yogurt cupcake recipe, I was really pleased with how soft the cupcakes were!
These cupcakes must be paired with my favourite American buttercream too!
I usually use Swiss meringue buttercream because it is so silky smooth and fluffy. However when I am feeling lazy, I always fall back on this easy and yummy ABC recipe!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
Since American buttercream can be quite sweet, I reduced the sugar slightly for the cupcake recipe. I find that when you eat the cupcake with the sweet buttercream, it is quite well-balanced.
American buttercream is also slightly denser than Swiss meringue buttercream. I also love this ABC because it brings on some kind of retro nostalgic taste!
>> MORE SWEET TREAT RECIPES:
These are fluffy vanilla bean cupcakes, swirled with rich and yummy American buttercream, that is easy to whip up!
- 1 large egg, room temperature
- 50 g caster sugar
- 60 g plain unsweetened yogurt
- 1 tsp vanilla bean paste
- 120 g cake flour
- 4 g baking powder
- 30 g butter, melted and cooled
- 20 g oil
- 170 g butter, softened
- 305 g icing sugar
- 1 tsp vanilla bean paste
- 1.5 tsp milk
- Pinch of salt
Prepare muffin pan by lining with cupcake liners. Preheat oven to 180C.
In a large mixing bowl, whisk the eggs. Add in sugar, yogurt and vanilla bean paste. Mix well with each addition.
Sift the cake flour and baking powder into the mixing bowl. Fold into the egg mixture gently, till no traces of flour is left.
Combine butter and oil in a small bowl and mix well. Add into the batter from Step (2). Fold till well combined.
Fill the cupcake liners with batter till 80% filled. Bake in preheated oven at 180C for about 20 mins, or until a skewer inserted in the centre of cupcake comes out clean.
Cool completely on wire rack before frosting.
Place softened butter into a large mixing bowl. Whisk the butter till light and creamy using hand held or stand mixer, on medium-high speed.
Once the butter is light and pale in color, add in salt and sift in the icing sugar. Whisk on medium-high speed till the sugar is well incorporated and mixture is fluffy.
Add in vanilla bean paste and milk. Whisk on medium-high speed till very light and creamy.
Pipe as you wish. I am using Wilton 1M tip. Top with your favourite sprinkles!
Original cupcake recipe uses 60g of melted butter. I am using partial oil to substitute so that it stays softer. You can however just use melted butter.
The original cupcake recipe also uses 60g of caster sugar. I have reduced to 50g sugar so that it can taste less sweet when paired with the buttercream.
The large egg should weigh around 55g-60g without shell.
It can be difficult to incorporate the butter/oil into the batter. You'd need quite a bit of time there to do the folding. When it is incorporated properly, you will not see a layer of oil or fats "floating" above or around the batter.
The recipe for frosting is able to frost 12-14 cupcakes, depending on your piping.
The cupcakes will bake to a dome. You can either slice off the dome to do the piping, or be like me, just pipe around the dome to “hide” it.
I tested putting the cupcake at our Singapore’s room temperature for 2h, and was purposely placed next to my fridge, which is the hotspot in my kitchen.
If you need to display the cupcakes in parties or potlucks, bake and frost the cupcakes the day before and place it in the refrigerator to set overnight. It held up quite well for me, but of course, you’d need to avoid direct sunlight.