Easy Vanilla Cupcakes 簡易雲尼拿杯子蛋糕

Last time I shared my tutorial on the Lightning McQueen cupcake and here is the recipe i used for the cupcakes. The recipe was based loosely on the famous Billy’s Vanilla Vanilla Cupcakes. I made adjustments following the methods I applied to my Easy Chocolate Cupcakes. I compensated the loss of moisture by adding liquid ingredients such as syrup and oil ss sugar was reduced. What’s more, milk was replaced by plain yogurt to make the cupcakes fluffier.
上回分享了閃電麥坤造型杯子蛋糕做法,以下是杯子蛋糕做法。食譜以著名的Billy’s Vanilla Vanilla Cupcakes配方為基礎,EC減少了糖量,再依超鬆軟朱古力杯子蛋糕的做法換進少量液體油及液體糖彌補減糖後蛋糕變乾的問題。為了令蛋糕更鬆軟,EC把配方內牛奶轉為原味乳酪。

The vanilla Swiss meringue buttercream was prepared by my foolproof method and I’ve provided a link to the recipe below. I tinted it yellow and decorated the frosted cupcakes with red sprinkles to match the Lightning McQueen themed birthday party..

Easy Vanilla Cupcakes

Makes 12 cupcakes


For the Cupcakes
100 g cake and pastry flour
80 g all-purpose flour
3/4 tsp baking powder
1/3 tsp baking soda
1/4 tsp salt
90 g granulated sugar (I used organic cane sugar)
2 Tbsp (about 40 g) homemade invert sugar (may be replaced with light corn syrup, maple syrup or honey)
90 g unsalted butter, softened
25 g grapeseed oil (or any light tasting oil)
120 g plain yogurt
2 large eggs
2 tsp vanilla bean paste or pure vanilla extract

For the Decorations
Vanilla Swiss Meringue Buttercream (click here for the recipe)
Red sprinkles

Notes: The eggs I use are about 50 g each without shells.


低筋麵粉 100克
中筋麵粉 80克
泡打粉 3/4茶匙
梳打粉 1/3茶匙
鹽 1/4茶匙
細砂糖(EC用有機蔗糖) 90克
自製轉化糖漿(可用粟膠,楓糖漿或蜜糖代替) 2湯匙 (約40克)
無鹽牛油(放軟) 90克
葡萄籽油(或任何淡味食油) 25克
原味乳酪 120克
大蛋 2隻
雲尼拿醬或純雲尼拿香油 2茶匙



Directions 做法

Preheat oven to 325ºF/160ºC. Line cupcake pan with paper liners. Bring eggs and yogurt back to room temperature. Butter should be slightly softened but not too soft and squishy.

In a mixing bowl, sift together the flours, baking powder, baking soda, salt, and sugar and mix well. Add softened butter and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes sandy.

Add the eggs one at a time, beating well with low speed after each addition. Beat in syrup and vanilla.

Add yogurt in three additions and beat with low speed until incorporated, scraping the sides and bottom of bowl as needed. Raise speed to medium and beat for 1 minute to aerate the batter and develop the cake’s structure. Batter will be fluffy and thick.

Divide batter evenly among liners (I used an ice-cream scoop. You may want to read about my post, How to Evenly Distribute Cupcake Batter) . Bake until the cupcakes spring back to the touch and a toothpick inserted into the center of cupcake comes out clean, about 15 to 18 minutes for my oven. Adjust oven temperature and baking time accordingly for your own oven.

Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely. Do not let them cool completely in the pan as condensation will make the cupcake liners soggy. Frost cooled cupcakes with Swiss meringue buttercream then decorate with sprinkles.

This recipe is also great for layer cakes. The following 9 by 13 inch sheet cake was a double batch. I inserted three heating cores into the batter to help with even heat distribution. Read about my post How to Bake Flat Layer Cakes for more information.

If you want to republish this recipe, please link back to this post.

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