Jump to Recipe Print Recipe
When it comes to choosing a cupcake, are you team chocolate or vanilla? Honestly, it’s hard to decide, because they’re both so good in different ways. I recently shared my high altitude tested recipe for chocolate cupcakes, and these high altitude vanilla cupcakes were next on my list. And as much as I love chocolate, these vanilla cupcakes are pretty hard to resist. They’re impossibly soft, tender and moist, topped with fluffy vanilla buttercream. It’s pretty much the perfect vanilla cupcake recipe for all special occasions!
Looking for more cupcake recipes? You’ll love these key lime pie cupcakes, chocolate cherry cupcakes, and cookies and cream cupcakes.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Quick and Easy to Make. The vanilla cupcake batter comes together really fast, with just a bowl and whisk.
A Perfect Cupcake Recipe. These are a great base recipe for all kinds of other flavors. Fill them with strawberry jam and top them with fluffy strawberry buttercream. Add almond extract for a delicious almond cupcake. Fill them with chocolate ganache, and frost them with rich chocolate frosting. The possibilities are endless!
Perfected for High Altitude. I develop all of my recipes for Denver’s altitude of 5,280 feet, so that other mountain bakers can bake with confidence at high altitude.
Ingredients
Unsalted Butter. I always use unsalted butter in cooking and baking, so that I can control the amount of salt in my recipe. You don’t have to splurge on an expensive European butter, but use one that you like to eat on your morning toast. You can also use vegetable oil instead of the butter, if you prefer.
Sugar. Plain granulated sugar adds moisture, and of course, sweetness, to your cupcakes.
Eggs. Gives the cupcake structure and strength.
Vanilla. Our star ingredient! Make sure to use a good quality vanilla extract. If you want your cupcakes to be really special, replace the vanilla extract with Vanilla Bean Paste or real Vanilla Bean.
Cake Flour + Baking Powder + Salt. Cake flour makes the best, lightest fluffiest white cakes and vanilla cakes. You can use all-purpose flour, if it’s all you have, but you really should try cake flour. I usually use either Swans Down Cake Flour or Softasilk Cake Flour. The baking powder leavens the batter and makes the cupcakes rise, and the salt balances the sweetness.
Whole Milk. These high altitude vanilla cupcakes are incredibly moist and tender, thanks to fat in the butter and whole milk.
Instructions
Cupcakes
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line your muffin pan/s with 15 paper liners.
- In a bowl, sift together the flour, sugar, salt and baking powder, then whisk until everything is well distributed.
- Separately, whisk together the eggs, milk, melted butter and vanilla.
- Add the wet ingredients to the dry ingredients, and whisk just until combined.
- Divide the batter between the paper liners, filling them no more than 2/3 – 3/4 full.
- Bake the cupcakes on the center oven rack for about 18 minutes, until the centers of the cupcakes spring back when gently touched, or a toothpick inserted comes out clean.
- Cool the cupcakes in the pans for several minutes, then carefully transfer to a wire rack to cool completely before frosting.
TIP: Be careful not to overfill the pan. Too much batter will spill over, creating browned edges and muffin tops, which you don’t want on cupcakes.
If you struggle with your buttercream, I’d encourage you to read my post on Perfect American Buttercream. It’s a comprehensive guide to making buttercream, troubleshooting common problems, and many recipe and flavor variations.
Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.
- In a separate bowl, combine the powdered sugar, meringue powder and salt. With the mixer running on low, add the powdered sugar mixture by spoonfuls to the butter, mixing just until combined. The buttercream will be clumpy at this point.
- Add the vanilla, and increase the speed to medium. Whip the buttercream for about 5 minutes, scraping the bowl several times, until very light and fluffy, adding the milk as needed for desired consistency.
- Spread or pipe the buttercream onto the cooled cupcakes.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
How should I store these cupcakes?
You should store them in an airtight container in the refrigerator for up to 2 days. Let come to room temperature before serving.
What piping tip did you use for the buttercream?
I used tip 2D.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Easy High Altitude Vanilla Cupcakes
Heather Smoke
An easy, high altitude recipe for soft and light vanilla cupcakes, frosted with fluffy vanilla buttercream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
4.82 from 16 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Total Time 33 minutes mins
Course Dessert
Cuisine American
Servings15 cupcakes
Equipment
Standard-Sized Muffin Pan
Stand Mixer with Paddle Attachment
Ingredients
Cupcakes
- 1 ½ cups + 2 tbsp cake flour, fluffed, spooned and leveled
- ¾ cup granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp baking powder
- 2 large eggs
- ¾ cup whole milk
- ½ cup melted butter or vegetable oil
- 1 ½ tsp vanilla extract
Buttercream
- 1 ¼ cups unsalted butter, softened to room temperature
- 2 ½ cups powdered sugar
- ½ tbsp meringue powder (optional)
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp vanilla extract
- 2-3 tbsp milk or cream, only if needed
Instructions
Cupcakes
Preheat the oven to 350 F, and position a rack in the center of the oven. Line your muffin pan/s with 15 paper liners.
In a bowl, sift together the flour, sugar, salt and baking powder, then whisk until everything is well distributed.
Separately, whisk together the eggs, milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients, and whisk just until combined.
Divide the batter between the paper liners, filling them no more than 2/3 – 3/4 full.
Bake the cupcakes on the center oven rack for about 18 minutes, until the centers of the cupcakes spring back when gently touched, or a toothpick inserted comes out clean.
Cool the cupcakes in the pans for several minutes, then carefully transfer to a wire rack to cool completely before frosting.
Buttercream
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
In a separate bowl, combine the powdered sugar, meringue powder and salt. With the mixer running on low, add the powdered sugar mixture by spoonfuls to the butter, mixing just until combined. The buttercream will be clumpy at this point.
Add the vanilla, and increase the speed to medium. Whip the buttercream for about 5 minutes, scraping the bowl several times, until very light and fluffy, adding the milk only as needed for desired consistency.
Spread or pipe the buttercream onto the cooled cupcakes.
Notes
These can be baked and frosted one day in advance, stored in the refrigerator in an airtight container. Bring to room temperature before serving.
For a more intense vanilla flavor, use vanilla bean paste in the cake and buttercream, instead of vanilla extract.
Keyword High Altitude, Vanilla Cupcakes
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/
