How to Make The Most Amazing Vanilla Cupcakes | The Stay At Home Chef

How to Make The Most Amazing Vanilla Cupcakes | The Stay At Home Chef

Today on The Stay At Home Chef I’m showing you how to make The Most Amazing Vanilla Cupcakes You guys love my cake recipes and my vanilla cake is no exception. Today I’m going to show you how to make a cupcake version of my famous vanilla cake. To start you’ll need 1/4 cup of softened butter Place that into a mixing bowl along with 1/4 cup of vegetable oil and 3/4 cup of sugar and beat this together You want it to be creamy and smooth so you’ll need about 45 seconds of mixing
on that Then we’re going to add in 3/4 cup of buttermilk If you don’t have buttermilk you’ll want to
make a buttermilk substitute and I”ll give you
some of those instructions in the video description Pour that in And add in 2 eggs and 2 teaspoons of vanilla extract And beat it in It’ll only take about 30 seconds of mixing to get your mixture nice and smooth Then we can start adding in our dry ingredients starting with 2 teaspoons of baking powder Our baking powder will interact with the buttermilk to help the cake rise. A little chemistry in action for you You’ll also need 1/4 teaspoon of salt and give that a quick mix in before you add in the flour. You’ll need 1 3/4 cup of all-purpose flour You can also use cake flour if you want a little bit of a lighter cake. Get that in there and mix it in until it’s just combined. Once that’s mixed in it’s time to fill up
our cupcakes. You’ll need to preheat your oven to 350 degrees
Fahrenheit and then line a muffin tin with those little
cupcake liners Fill each cupcake about half of the way full Then you just need to bake these in the preheated 350 degree oven for 15 to 18 minutes I like to test my cupcakes for doneness by giving the top a gentle tap You can feel the inside this way. If it jiggles, it still needs a little more
baking time but if it feels solid you’ll know it’s done. Once your cupcakes are done you’ll want to remove them from the pan and transfer them to a wire rack to cool completely. Once they’re completely cooled they are ready
to frost with your favorite frosting. Today, I think I’ll use a chocolate cream
cheese buttercream. There’s more options on my website and I’ll
give you some of those links. Thanks for watching! You can find the full written recipe in the
video description. Be sure to subscribe and check out the rest
of my videos where you can find hundreds of restaurant quality recipes you can easily
make at home. See you later!

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  1. Me: mumma can i make them
    Mom:ya sure dear.
    Me(cooked):lets taste them mom
    Mom:that's good
    (Sees the kitchen)BLAAAAM!!!!๐Ÿ’ฅ๐Ÿ’ฅ

  2. This looks lovely! Iโ€™m thinking about making cupcakes to go with my wedding cake. My biggest fear is that they will be too dense, but Iโ€™m going to try all your variations to find my favorite ๐Ÿ™‚ it seems like oils give them that softness and moisture they need.

  3. I like these videos because theyโ€™re short
    When cooking videos are 25 min + I tend to skip through
    Short and simple
    Easier to follow โค๏ธ

  4. Iโ€™ve tried looking for a similar recipe for โ€œWalmartโ€™s Whipped Icingโ€. Do you have a recipe similar to Walmartโ€™s Whipped Icing?

  5. Ok I've been watching this video over and over since you've uploaded it. Now I'm ready for the recipe of the exact butter cream you've used on the cupcake ๐Ÿ˜…

  6. Made these, the recipe is perfect! Thanks for sharing. For those using metric measurements, I used 56g of butter and measured the rest with cups. Thanks again!!!

  7. I noticed in the comments no one seemed to have made/reviewed your recipe. I've made your chocolate cake and it was awesome so I'm trying this one. I made them by hand instead of with a mixer. I'll edit the comment when they come out of the oven. (I am 13 and nothing cake related usually turns out except for your recipe)
    They turned out okay. Since I made them by hand they weren't all that fluffy (my fault) and they tasted like a muffin base without fruit, not like a vanilla cupcake.

  8. I made these today for my granddaughter's second birthday. They were fabulous! I made 12, and they had perfectly domed tops. They mixed up very easily with just a wire whisk. Thank you for another great recipe.

  9. Hi Rachel …love your recipes..they are truly amazing..could you pls add in the metric measurements for the vanilla cupcake..plsss

  10. This looks so yummy!!! I was just wondering if you could tell me / or if you have a video, on how to develop a recipe? Iโ€™m would like to try to make my own but donโ€™t know how or where to start off. Any help would be great!!! I canโ€™t wait to try this out.

  11. Hi! i tried your recipe and the taste was amazing. however, they turned out a little hard but not fluffy.

  12. About buttermilk substitute — If you cannot get buttermilk, sour milk is a good substitute. For one cup of buttermilk, measure into a measuring cup one Tablespoonful of vinegar or lemon juice and complete with milk (preferably 2%)

  13. I followed your recipe, but the cupcakes came out dense. Any tips on thinning? I have a birthday party tomorrow and would love to make these but have them be light and fluffy

  14. Hi, I made these and I luved the flavour. Half n half ratio of butter n oil gave a denser crumb but I definitely admired the buttery flavour. Sweetness was just right as well. I made around 29 cupcakes but 24 will be the correct number if equally filled till 2/3rd quantity which I dint ๐Ÿค”. I did modify the procedure a bit by alternating the buttermilk n flour addition. And yes I tried not to overmix as well. The cakes rose well n retained their domes. Thanks for the recipe ๐Ÿ˜Š

  15. They didn't turn out to be as good as I thought. They were not fluffy and they were so very dense. I tried your recipe for the first time but my experience was not very good.

  16. This recipe only makes about 18 regular sized cupcakes, not 24. I did everything as told by it. I used an ice cream scoop for the batter too and still only 18. ๐Ÿ™„๐Ÿ˜ญ it's a bit unfortunate when I need exactly 24

  17. Can I add coconut milk instead of buttermilk and add coconut extract along with vanilla extract to make coconut sponge? Also will the coconut milk mixed with baking powder help it rise? Thanks

  18. Hi if you wanted to make the recipe but a cake instead of cupcakes what would the recipe be instead for a 12 inche cake instead please

  19. Hi Rachel! I just made this but I whipped the egg white separately and add a lil' bit confetti, the texture is so fluffy, my 2yo daughter love it so much! Thank you for the recipe!

  20. Ok hands down this recipe was amazing! These cupcakes had the moisture and texture of a chocolate cake but in vanilla flavor! However, I was in a snow storm when I made these so I couldnโ€™t go to the store and used what was on hand. I made my buttermilk with half and half. They were delicious and I also added mini chocolate Chips to the batter!

  21. Question: how many cupcakes does this recipe yield??๐Ÿค”๐Ÿค” They dont look too many…๐Ÿ˜ช๐Ÿ˜ช

  22. Oh dear Rachel…. Thank you !
    I was looking for a recipe to make rainbow cupcakes, I used this recipe for the batter then added the colors.. the cupcakes turned out amazing soft fluffy and were gone in seconds !!
    I have tried many of your recipes and all of them were successful…
    Love all the way from Saudi Arabia ๐Ÿ‡ธ๐Ÿ‡ฆ

  23. Do u use all purpose flour in all your cakes? And whats the difference between all purpose and cake flour, please

  24. If I use cake flour would I use the same amount as the all purpous flour? And is it important to sift dry ingredients or not? Thanks:)

  25. Awighty then!! Now I can stop my search for perfect vanilla cupcakes..mine r cooling but look n taste amazing..I had to try 1๐Ÿ˜œ๐Ÿ˜œ ..did not have BM so used 1/2 c yogurt n 1/2 milk = 3/4.. Made the chocolate cream cheese frosting..its just fabulous..not too sweet..amazing is right!!๐Ÿ’•๐Ÿ’•

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