T his is my all-time favorite vanilla cupcake combination – my best vanilla cupcake recipe topped with pink marshmallow frosting.
So simple, yet so pretty and incredibly delicious! The best part? The marshmallow frosting can be tinted in any color you like, making it perfect for creating a beautiful presentation.
If you’re not a fan of marshmallow frosting, these vanilla cupcakes are amazing fresh from the oven, warm, or just dusted with a little powdered sugar. Either way, they’re simply delicious!
Before You Bake
Read the recipe, completely, make sure you have everything you need, Adjust your oven rack, and preheat the oven
For all the step-by-step, pictures scroll to → Notes and click on the clickable link, I highly recommend doing this before you bake this recipe.
For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking so I can reply to you with an audio message.
Bakers note:
The type of all-purpose flour you choose plays a big role in the final texture of your vanilla cupcakes. For those dreamy, melt-in-your-mouth tender cupcakes, the secret lies in the protein content of your flour. I personally go for an all-purpose flour with about 9% protein content, which hits that sweet spot of tenderness perfectly. This kind of flour is on the lower end of the protein scale, akin to what you'd find in pastry flour, known for its fine, tender crumb in baked goods. Now, if you're reaching for a bag of flour with a protein content around 12% to 13%, you're venturing into bread territory. Flours with higher protein content are great for chewy breads but can make your cupcakes more dense than desirable. So, for the lightest, fluffiest cupcakes, sticking to a lower protein content in your all-purpose flour such as 9 to 11% will make all the difference. It's a simple tweak with a big impact on your baking!
Vanilla takes center stage in these cupcakes, and for that reason, I always opt for high-quality vanilla bean paste.
When it comes to eggs, my preference leans towards free-range and organic options. Not only do they contribute to a more ethically produced cupcake, but their often darker yellow yolks can lend a deeper golden hue to the finished product. While the taste remains unaffected, this slight visual difference might just add an extra layer of allure to your cupcakes.
Baking Time: It's important to note that baking times can vary depending on your oven. In my experience, 20 minutes is the sweet spot for standard cupcakes, while jumbo cupcakes require a bit more patience, baking perfectly at 23 minutes. This ensures a moist center and a delicate crumb, capturing the essence of vanilla in every bite.
Ice Cream Scoops – For consistently perfect and evenly sized cupcakes, I swear by using a medium-sized ice cream scoop, specifically one that measures 5.5 cm (2 1/4 inches). It's a simple tool that makes filling your cupcake liners a breeze, guaranteeing uniformity in size and bake. These scoops are readily available on platforms like Amazon, making them an easy addition to your baking arsenal.
My Best Vanilla Cupcake
- 200 grams unsalted butter, at roomtemp 22°C (71.6°F)
- 300 grams white sugar, preferably superfine sugar
- 4 large eggs, at roomtemp – ideally 22°C (71.6°F)
- 290 grams all-purpose flour or pastry flour or cake flour
- 3 teaspoons (15 grams) baking powder
- 300 grams heavy cream, at room temperature – ideally 22°C (71.6°F)
- 2 teaspoons vanilla bean paste
Marshmallow Frosting
- 120 grams egg whites, at room temperature
- 250 grams superfine sugar
- 30 grams (2 tablespoons) glucose syrup
- 15 grams (1 tablespoon) water
- A pinch of cream of tartar
- 1 teaspoon vanilla bean paste or seeds from 1/2 vanilla bean
- If using food coloring, avoid using Color Mill brand
My Best Vanilla Cupcake
- When preparing my best vanilla cupcake batters, you'll notice a distinctive approach in my recipe that might seem unconventional at first glance. Unlike the traditional method where sugar and butter are creamed together before gradually incorporating other ingredients, this recipe calls for creaming the butter until fluffy and then adding all remaining ingredients at once. So, please don't be alarmed by this departure from the norm—it's not a mistake.
- Baker's Note: Make sure to start with butter that is at room temperature. Having the butter soft also gives the remaining ingredienst their best chance to emulsify with the butter. Similarly, the eggs and heavy cream should be at an ideal temperature of 22°C (71.6°F) for optimal emulsification and to ensure the batter mixes smoothly. Proper temperature management is key to achieving cupcakes with a perfect texture and rise.
- Bakers note: The type of all-purpose flour you choose plays a big role in the final texture of your vanilla cupcakes. For those dreamy, melt-in-your-mouth tender cupcakes, the secret lies in the protein content of your flour. I personally go for an all-purpose flour with about 9% protein content, which hits that sweet spot of tenderness perfectly.
- When preheating the oven for these cupcakes, always use the 'top and bottom heat' setting. Please avoid using the fan-forced option. Adjust the oven rack to the center of the oven and preheat your oven to 350°F (180°C).
- Line two 12-cup muffin pans with cupcake liners.
- In a large bowl, sift together 290 grams of all-purpose flour ( or pastry flour or cake flour) and 15 grams (or 3 teaspoons) of baking powder, then add 300 grams of white sugar, preferably superfine sugar, and mix just to combine.
- Into the bowl of a stand mixer fitted with the whisk or paddle attachment Cream the 200 grams of unsalted butter on medium speed for about 3 minutes until pale and fluffy. The butter must be really soft for ultimate fluffiness in your cupcakes.
- Add the sifted flour and baking powder mixture, 4 large eggs, 2 teaspoons of vanilla bean paste, and 300 grams of heavy cream to the creamed butter all at once. Pulse or mix on low speed just to combine, then scrape down the bowl. Mix again on medium-low speed for 20 seconds, scrape down the bowl, and mix for another 20 seconds to ensure even incorporation. Do not overmix.
- If time permits, let the batter rest for 20 minutes; it makes for better vanilla cupcakes. (Optional) Otherwise, proceed as directed.
- Scoop the batter into the prepared liners and bake the cupcakes in the center of the oven for 20-23 minutes or until a cake tester/toothpick inserted into the center of a cupcake comes out clean.
- Let them cool in their pans for a few minutes, then quickly remove the cupcakes from their pans and allow them to completely cool on a wire rack before filling/frosting.
- If not used right away, store your cupcakes in a cake box loosely covered with plastic wrap for up to 1-2 days at room temperature. Because the cupcakes contain butter, I do not recommend storing these cupcakes in the fridge, as the butter will harden your vanilla cupcakes.
- Without frosting, these cupcakes can be reheated in the microwave for a few seconds and will give you a warm and delicious vanilla cupcake just as they come straight from the oven.
Marshmallow Frosting
- Wipe your mixer bowl, whisk attachment, and any utensils you’ll use with a paper towel dampened with lemon juice to remove any grease traces.
- Choose a saucepan that allows the stand mixer bowl to sit comfortably on top without dipping into the water. Pour in about 2 inches of water and bring it to a simmer. If your stand mixer bowl is too small and ends up touching the bottom of the saucepan, start by warming the mixture in a separate bowl, then transfer it into the stand mixer bowl for whipping.
- Add 120 grams egg whites, 250 grams superfine sugar, 30 grams glucose, 15 grams water, and a pinch of cream of tartar into the mixer bowl. Whisk together to form a thick slurry.
- Place the bowl over the pan of simmering water (ensure it doesn’t touch the water). Using a rubber spatula, spoon, or whisk, stir constantly until the sugar has completely dissolved. Be careful not to overheat, as this can scramble the egg whites, which affects texture and flavor.
- Tip: If you have a thermometer, heat until it reaches 54°C/129°F, as this is an ideal temperature for dissolving the sugar and achieving smooth frosting.
- Transfer the bowl to the stand mixer fitted with a whisk attachment. Whip on low speed for about 1 minute, then increase to medium-high speed for 4-5 minutes, or until the mixture triples in volume, becoming fluffy and glossy, with a texture resembling shaving cream.
- At the end of beating, add 1 teaspoon vanilla bean paste or the seeds from 1/2 vanilla bean. Avoid using vanilla extract, as it can deflate the meringue.
- If adding color, use a toothpick to gradually add food coloring to achieve your desired shade, and avoid Color Mill brand, as it’s designed for chocolate and will deflate the marshmallow frosting.
- Avoid over-whipping, which can make the frosting too thick for piping. Use the marshmallow frosting immediately to frost cupcakes or decorate cakes.
- Use the marshmallow frosting immediately to frost your beautiful cupcakes.
- Fit a pastry bag with a Wilton #1B piping tip (or a tip of your choice) and half-fill the bag with the marshmallow frosting.
- Pipe swirls on top of each cupcake for a stunning finish.
- Enjoy immediately for the best texture and presentation!