So I’m basically a scientist.
In December, I made some champagne cupcakes for New Years. I used plain champagne, which is carbonated, in the batter to give me the flavor. What I didn’t expect (though maybe I should have) was the champagne gave me the fluffiest cupcakes I have ever had. The bubbles add air to the batter, making the end result springy and light, without having to fold in egg whites.
So I decided I wanted to experiment and see if I could get the same result with vanilla cupcakes, using plain club soda. Did it work? Oh yes it did.
Look at these cupcakes! Not to toot my own horn, but I don’t think I have every had a fluffier cupcake. If there’s anything I can’t stand (actually there are a lot of things, I’m easily bothered), it’s a dense cupcake. Ew, yuck, gross, no thanks.
Describe These Cupcakes to me
Taste: These taste just like a vanilla cupcake should, sweet and buttery. I like to use vanilla bean paste instead of extract to really bring out that flavor, but either works. The cupcakes aren’t overly sweet, but I like to top them with a chocolate frosting to add a little variety.
Texture: The texture is the special part with this recipe because wow. It is my firm opinion cupcakes should be fluffy, and not crumbly, and these really fit the bill. They’re airy and spongey, but still moist and packed with flavor.
Ease: These are just as simple as any cupcake recipe! The batter should come together quickly, as does the frosting. There’s no extra steps, no chill time, and only around 20 minutes in the oven, it’s perfect!
What Makes These so Fluffy?
As I said before, the key to fluffy cupcakes is Club Soda. It sounds weird, but the carbonation adds air to the batter, just like whipped egg whites would. We still use egg whites in this recipe, but you don’t have to whip them and fold them in. Another key ingredient is the sour cream, and a splash of milk, which makes sure they don’t get too dry.
Frosting Variations!
In these pictures, I used three different frostings (chocolate, strawberry, and vanilla). I’ve provided the recipe for a simple, quick, and stable vanilla frosting which is great on vanilla cupcakes. But here are a few variations you could do.
Chocolate: Add 1/4-1/2 cup of cocoa powder, and 2 Tablespoons extra heavy cream
Strawberry: Add 1/2 cup freeze dried strawberry powder (1 cup freeze dried strawberries ground finely in a food processor) and 2 tablespoons extra heavy cream.
Cinnamon: Add 2 teaspoons cinnamon.
Lemon: Add 2 tablespoons lemon juice, and 1 teaspoon lemon zest.
The Easiest, Fluffiest, Vanilla Cupcakes
Ingredients
Method
- Preheat the oven to 350℉. Line a 12 count muffin tin with liners. Set aside.
- In a medium sized bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth and creamy. Add the sugar and beat on high speed for at least a minute until combined and fluffy. Add the egg whites and beat on high speed until combined. Mix in the sour cream and vanilla. Scrape down the sides of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients and mix until just combined. With the mixer still running on low, stream in the club soda and milk and mix until just combined. You may need to stir the batter a little by hand to make sure there's no unmixed flour on the bottom of the bowl. Divide the batter evenly among the liners, filling almost to the top. Bake for 19-22 minutes or until the cakes bounces back when lightly poked or an inserted toothpick comes out clean.
- Allow the cupcakes to cool completely in the tin before frosting.
- Using a hand or stand mixer fitted with a whisk attachment, beat the butter and shortening in a large bowl on medium speed until smooth and creamy. On low speed, add the confectioners sugar, heavy cream, vanilla, and salt (and any additional flavors), and mix for 30 seconds before turning up to high speed and whipping for 1 minute. If frosting is too thin, add up to ½ cup more confectioners sugar. If it's too thick, add a couple tablespoons more cream.
- Add the frosting to a piping bag with any tip, and pipe in a swirl on top of the cupcakes. You could also just spread it on with a knife or spatula. Top with sprinkles, fruit, or flowers.
- Cupcakes stay fresh sealed at room temperature for up to 4 days.