Classic American Vanilla Cupcakes

Name: Classic American Vanilla Cupcakes
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams *Cake flour; 2/3 tsp *Baking powder; 1 pinch *Salt; 1 Egg (large); 60 grams Sugar; 80 grams Unsalted butter; 1 tsp Vanilla Extract; 60 ml Milk; 80 grams Unsalted butter; 80 grams Powdered sugar; 1/4 tsp Vanilla Extract; 1 tbsp ☆Heavy cream; 3 tsp Raspberry Purée

cookpad.japan @cookpad_jp

Since I've started living in the U.S., I've had a lot of opportunities to make cupcakes. Out of all the cupcakes I've made, this has become my go-to recipe.

Since there's a lot of milk, the batter is quite soft. You can store leftover buttercream in the fridge. It will harden, but if you leave it out at room temperature before use, you can use it a second time. But anyway, be sure to beat veryyyyy well until the batter becomes light and creamy. For 6 cupcakes. Recipe by Cookie shiasu.

Since I've started living in the U.S., I've had a lot of opportunities to make cupcakes. Out of all the cupcakes I've made, this has become my go-to recipe.

cookpad.japan @cookpad_jp

Since I've started living in the U.S., I've had a lot of opportunities to make cupcakes. Out of all the cupcakes I've made, this has become my go-to recipe.

Saved

Ingredients

6 servings

100 grams*Cake flour
2/3 tsp*Baking powder
1 pinch*Salt
1Egg (large)
60 gramsSugar
80 gramsUnsalted butter
1 tspVanilla Extract
60 mlMilk
Raspberry Buttercream frosting (easy-to-make amount)
80 gramsUnsalted butter
80 gramsPowdered sugar
1/4 tspVanilla Extract
1 tbsp☆Heavy cream
3 tspRaspberry Purée

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Steps

1

Preheat the oven to 180°C/350°F. Sift together the * -marked ingredients and set aside. Leave the milk and eggs at room temperature. Melt the butter in the microwave.
2

Put the egg and sugar into a bowl and beat for 3 minutes with a hand mixer until it becomes a fluffy and creamy texture.
3

Add butter and vanilla extract and beat for another 2 minutes. Decrease the speed of the hand mixer and add 1/2 of the *-marked ingredients.
4

Add the milk, mix in, and add the rest of the dry ingredients. Slowly beat to mix until no longer floury.
5

Line the muffin pan and use a spoon or ice cream scooper to fill each about 2/3 full with the batter.
6

Bake for 20~25 minutes in the preheated oven. When an inserted skewer comes out clean, they're finished. Place on a rack to cool.
7

Raspberry Purée: In a small saucepan, add 150 g of raspberries and 2 teaspoons of granulated sugar. Warm on medium heat.
8

It will become liquid, so boil down until a little bit thick. Strain using a colander to remove the seeds.
9

Butter Cream: Add the room temperature butter and the powdered sugar to a bowl and beat together with a hand mixer for more than 5 minutes until creamy.
10

Mix the ☆ ingredients until smooth. Add the raspberry puree until it reaches the desired thickness and flavor. If it gets too thick, adjust with heavy cream.
11

Pipe the cream on top the cooled cupcakes.
12

Refer to this recipe here to learn how to make vanilla extract: https://cookpad.wasmer.app/en/recipes/151434-pure-vanilla-extract