Vanilla Cupcakes With Custard Buttercream

Can you have enough cupcake recipes? I think not. Right? So, while I have plenty of cupcake recipes on the blog, I’m always working on how to create new ones. Often, by simply creating a new twist of my old recipes. Do you know that one ingredient can change the texture, taste, and outcome of a cake or cupcakes? Try it. For example, simply replace white sugar for brown sugar in any of your cake or cupcake recipe and compare that with the original. Often, it’s a completely different result.

About this recipe

This recipe is one I have made the most in my life. And, I was surprised recently when I realized I had still not shared it on the blog. It’s not similar to my one-bowl vanilla recipe or vanilla cake recipe. This one has oil and water. And, the oil combined with water makes for a light and airy cupcake. However, there is one issue with these cupcakes. Because they are very light and airy, one cupcake is usually never enough. For the frosting, I used my German buttercream but since it takes a little longer to make I have given you the recipe for custard buttercream which is my cheat’s method to make something similar to the German or French buttercream. Of course, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog.

Ingredients and substitutes

Flour – I use regular all-purpose flour, plain flour (maida) for most of my cakes and cupcakes. Since, it is easily available and usually always on hand in most households.Canola oil – Any cooking oil will work, as long as it has no flavor. That way it won’t affect the flavor of the cupcakes. For example, olive oil has a strong olive oil smell which we definitely don’t want.Sugar – I prefer to use white sugar so it won’t alter the color of my cupcakes. And yet, feel free to use the same amount of light brown sugar. But, I would not recommend dark brown sugar.Eggs – We have only one egg in this batch, so make it a good large egg.Buttermilk – You can make buttermilk at home and it takes just five minutes – here’s how to make homemade buttermilk in 5 mins.Hot water – This makes the cake texture lighter, which works perfectly for dessert-style cakes.

Step by step instructions

Cupcakes

Preheat the oven at 160 C / 325 F. Line a cupcake pan with cupcake linersIn a bowl, combine flour, baking powder, baking soda, and salt. Set asideIn the bowl of a stand mixer with the whisk attachment, whip the egg with sugar until light and fluffy,Gradually add the oil, followed by the buttermilk, water, and vanilla extract.Lastly, add the flour mix (continue to use the whisk attachment) to ensure you have a smooth batter. (don’t overmix)Divide the batter between 12 to 15 cupcake linersBake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.

Custard buttercream

In the bowl of a stand mixer with the paddle attachment, cream butter, whipping cream, salt, vanilla extract, and custard powder for a minute until smoothAdd the powdered sugar one cup at a time. Once all the powdered sugar is in – continue to whip for 2 minutes until light and fluffy.