I’ve been searching high and low for the best vanilla cupcake recipe that isn’t heavy and didn’t require a ton of butter. One day I was searching on YouTube for some tips on how to make buttercream roses and came across an AWESOME vanilla cupcake recipe made with shortening from SeriousCakes (check out her videos for cake decorating tips). The final result is a super light and fluffy cupcake that’s slightly springy in texture. Also it doesn’t make you feel like a brick after eating one.
I’m so crazy about this recipe that I use it as my default batter for 80% of the time. ENJOY!
- 2 3/4 cup all purpose flour
- 3 t baking powder
- 1 t salt
- 1 cup shortening
- 2 cups sugar
- 4 large eggs
- 3 tsp vanilla
- 1 3/4 cup milk
Preheat oven to 350 degrees. Grease pans or line cupcake liners.
Sift dry ingredients together. Mix shortening and sugar at medium speed until fluffy. Add eggs one at a time then add the vanilla extract. Gradually add milk and dry ingredients alternating each in 3 parts. Bake 15-17 minutes until toothpick inserted in the middle comes out clean.