Many of you have asked if my Tender Vanilla Cake—a favorite among my app users—can be made into cupcakes, and the answer is yes!
These Tender Vanilla Cupcakes use the same recipe as the beloved cake but are adapted for cupcake form, which means there are a few things to keep in mind. Since these cupcakes are made without butter, their structure is a little more delicate than traditional butter-based cupcakes. That’s why certain steps—like removing them from the pan immediately after baking—are key to ensuring they stay perfectly soft and fluffy.
I personally love cupcakes with a little extra height, so I prefer using taller cupcake liners for these. The extra height helps support their delicate crumb while giving them that beautiful, bakery-style look. But if you use standard liners, they’ll still turn out delicious—just keep in mind that the amount of batter per cupcake will vary.
For the best results, I always recommend letting the batter rest at room temperature for about 20 minutes before baking. This small step makes a huge difference, giving you an incredibly fluffy texture.
If you’re short on time and want to prepare the batter the day before, you can also refrigerate it overnight—this enhances both the flavor and structure, so when you’re ready to bake, the batter is already prepared and will give you just as incredible a result.
These cupcakes are light, airy, and incredibly versatile—top them with your favorite frosting, or enjoy them as they are!
Whether you’re in the mood for cupcakes or a full cake, this recipe is sure to become a go-to for its simplicity and irresistible taste.
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