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Brooke Bakes... the vanilla cupcake.

hey guys! its me again. brooke. in a few weeks, we are going to be celebrating Lex's sisters bday. she requested one thing from me. so, this week, i test baked a recipe and it turned out perfect. this is the fluffiest, softest, and best vanilla cupcake out there. before we start, quick peek...

for the first time, i kinda made my own recipe (adapted from sally's baking addiction) and i am pretty proud of it. here it is...

- 1 3/4 cup of cake flour*

- 3/4 tsp baking powder

- 1/4 tsp baking soda

- 1 stick of softened, unsalted butter

- 1 cup of granulated sugar

- 3 large egg whites**

- 2 tsp of vanilla bean paste***

- 1/2 cup sour cream

- 1/2 cup regular (or light) buttermilk****

okay, so first, let me explain. cake flour is absolutely necessary for this recipe in order to make the cakes light and fluffy, but still keep the slightly cakey texture. if you cannot get your hands on some, check out sallysbakingaddiction.com for her suggestions. second, only egg whites, not yolks. otherwise, the cakes won't be a white vanilla, it will be a basic yellow cake. also, to keep that nice firmness that the cake will have. next, vanilla bean paste. if you don't have this, use some vanilla bean scrapings. about 1/2 a pod. vanilla bean paste is like vanilla extract concentrate and it is a super goopy, thick syrup that is just the vanilla bean scrapings basically. really good and the specks of vanilla are so pretty and shine though. literally, i don't even own vanilla extract anymore. finally, the sour cream should be full fat. not some skim one, it will affect the texture of the cake, no bueno. the buttermilk. yes, whole is okay...... i found that buttermilk is even better. it has the full fat, whether you use the regular or light one. this time, i used the light one and it gave the FLUFFIEST cake ever. like super pillowy. so good. here are the instructions...

1) cream the butter for about a minute until real light and has a light *almost* white color. then, beat in the sugar

2) add in the egg whites and vanilla.

3) carefully fold in the sour cream

4) add in the dry ingredients (i am too lazy to wash the extra bowl, so i add everything but the flour, so that it can dissolve into the liquids. then i just add in the flour all in one shot)

5) slowly pour in the milk, mix just until its fully incorporated. thats it. DO NOT OVERMIX.

6) while you are prepping the cupcake pan, with liners and scooping the batter in, preheat the oven to 350 degrees (F)

7) bake the cakes in the oven for about 19ish minutes. mine kept a white color, but was perfectly cooked in the middle, so watch out for that, you don't want overcooked cupcakes.

8) let the cupcakes cool, and fill, frost, and decorate as desired.

thats it! keep your eyes peeled for what i put on my cupcakes. i have decided to write a separate post for the filling and frostings. you will get a sneak peek though.... (thats right, frostingS) i hope you enjoyed this post, and that someone tries this recipe. if you do, please be sure to leave in the comments any feedback or questions you may have. au revoir! mwah<3

xoxo, Brooke

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