A recipe for Fluffy Vanilla Cupcakes that are simple to make and turn out perfect every time. Topped with a creamy oreo frosting you could literally eat off a spoon, these truly are the best vanilla cupcakes.
Preheat the oven to 180C / 350F / 160C fan forced. Line a muffin tin with cupcake papers.
Start by placing the flour, corn flour, baking powder and salt in a bowl and whisk well to distribute everything evenly.
Using a handheld beater or stand mixer with paddle attachment, beat together the butter and sugar until lightened and fluffy (2-3 minutes). Don't skimp on this step and make sure to scrape down the sides of the bowl regularly.
Add the eggs one at a time, beating until combined (scrape down the bowl as needed). Add the vanilla and beat through.
Alternate 1/3 of the flour followed by half the milk, stirring in with a spatula and then repeat until everything is added. Don't overmix at this point.
Fill the cupcake cases to half full and bake for 18-20 minutes, turning the tray at the halfway mark, until a toothpick comes out with just a crumb or two attached.
FOR THE OREO BUTTERCREAM
Using a handheld beater or stand mixer with whisk attachment, whisk together the butter and 1 cup powdered sugar for about 2 minutes until light and fluffy.
Add the remaining sugar, cream, vanilla and salt and whisk for another 5 minutes until it looks pale and whipped.
Add the Oreo crumbs and mix through then pipe the buttercream onto your cooled cupcakes.
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and cornstarch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.