Gordon Ramsay’s Vanilla Cupcakes are made with all-purpose flour, baking powder, butter, sugar, eggs, vanilla extract, and buttermilk. This recipe serves 12 cupcakes and takes about 25-30 minutes from start to finish, including baking time.
More Gordon Ramsay Recipe:
- Gordon Ramsay Blueberry Ricotta Pancakes
- Gordon Ramsay Buttermilk Pancakes
- Gordon Ramsay French Toast
🧡 Why You’ll Love This Vanilla Cupcakes Recipe:
- Classic Vanilla Flavor: These cupcakes offer a timeless and comforting vanilla taste loved by all ages.
- Perfect Texture: A tender crumb and moist texture make them an ideal canvas for your favorite frosting.
- Simple Ingredients: The recipe uses basic pantry staples, making it easy to whip up at any time.
- Quick Preparation: With minimal mixing and straightforward steps, they’re quick to prepare.
- Perfect for Celebrations: Ideal for birthdays, parties, or any occasion that calls for a delightful dessert.
- Moisture from Buttermilk: Buttermilk keeps the cupcakes moist and adds a subtle tangy flavor.
❓ What Is Gordon Ramsay Vanilla Cupcakes Recipe?
Gordon Ramsay’s Vanilla Cupcakes combine flour, baking powder, salt. Beat butter, sugar until fluffy. Add eggs, vanilla. Alternate adding dry mix and buttermilk. Bake 20-23 min at 350°F. Cool and frost yield 12 delicious vanilla cupcakes.
🧈 Gordon Ramsay Vanilla Cupcakes Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk, or plain kefir, room temperature
🥞 How To Make Gordon Ramsay American Pancakes
- Warm the oven up to 350°F and put cupcake cups in a muffin or cupcake pan.
- Mix 1 1/4 cups of flour, 1 1/4 teaspoons of baking powder, and 1/2 teaspoon of salt in a medium-sized bowl with a whisk. Leave the flour mix alone.
- On medium-high speed, beat the butter and sugar in the bowl of an electric mixer for 5 minutes, or until the mixture is thick and fluffy. If necessary, scrape down the bowl.
- One at a time, add the eggs and beat well after each one. Then, scrape the bowl clean. Put in 2 teaspoons of vanilla and mix it in.
- Lower the mixer’s speed to medium and add the flour mixture in thirds, mixing it in between each addition of buttermilk.
- If you need to, scrape down the bowl and beat until everything is just mixed and smooth. Do not beat for too long. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
- At 350 °F, bake for 20 to 23 minutes, or until a toothpick stuck in the middle comes out clean. After 5 minutes of cooling in the pan, move them to a wire rack and let them cool to room temperature. Then frost them.
💭 Recipe Tips:
- Proper Mixing: When adding the dry ingredients and buttermilk alternately, mix until just combined. Overmixing can lead to dense cupcakes.
- Scraping the Bowl: Scrape down the sides of the mixing bowl as needed to ensure all ingredients are fully incorporated.
- Consistent Filling: Fill the cupcake liners about 2/3 full to ensure even rising and prevent overflow during baking.
- Baking Time: Keep an eye on the cupcakes towards the end of the baking time. They are done when a toothpick inserted into the center comes out clean. Overbaking can result in dry cupcakes.
- Cooling: Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely before frosting.
🍦 What To Serve With Vanilla Cupcakes?
Serve Vanilla Cupcakes with a variety of frostings like buttercream, cream cheese, or chocolate ganache pair them with coffee, tea, or milk for a delightful dessert, or enjoy them on their own as a sweet treat.
🎚 How To Store Leftovers Vanilla Cupcakes?
- Room Temperature: If consuming within 1-2 days store leftover cupcakes in an airtight container at room temperature, away from direct sunlight, to maintain freshness.
- Refrigeration: For longer storage keep leftovers cupcakes in an airtight container in the refrigerator for up to 3-4 days.
🥵 How To Reheat Leftovers Vanilla Cupcakes?
- Microwave Method: Place a single leftovers cupcake on a microwave-safe plate and heat on medium power for about 10-15 seconds until it reaches the desired warmth.
- Oven Method: Preheat your oven to 350°F (175°C) wrap leftovers cupcakes in foil and heat for about 5-10 minutes, or until they’re warm throughout.
FAQ’S
What makes vanilla cupcakes moist and fluffy?
Moist and fluffy vanilla cupcakes often result from using ingredients like buttermilk or sour cream, which add moisture, and creaming butter and sugar together properly to incorporate air into the batter.
Why do my vanilla cupcakes sink in the middle?
Cupcakes often sink in the middle due to underbaking, overmixing the batter (which incorporates too much air), or using expired leavening agents like baking powder or baking soda.
How can I enhance the vanilla flavor in my cupcakes?
To enhance the vanilla flavor in your cupcakes, use high-quality pure vanilla extract or vanilla bean paste. The seeds from a vanilla bean can also be used for an intense and visually appealing vanilla flavor.
How do I make my cupcakes rise evenly?
For evenly risen cupcakes, fill the cupcake liners equally, usually about two-thirds full, to ensure uniform size and baking time. Avoid opening the oven door too early, and use an oven thermometer to ensure the correct temperature.
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Gordon Ramsay Vanilla Cupcakes Nutrition Fact
Servings Per Recipe 18
- Calories: 152
- Total Fat: 6g
- Saturated Fat: 5g
- Sodium: 167mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Total Sugars: 12g
- Protein: 2g
- Calcium: 50mg
- Iron: 1mg
- Potassium: 32mg
Gordon Ramsay Vanilla Cupcakes
Description
Gordon Ramsay’s Vanilla Cupcakes are made with all-purpose flour, baking powder, butter, sugar, eggs, vanilla extract, and buttermilk. This recipe serves 12 cupcakes and takes about 25-30 minutes from start to finish, including baking time.
Ingredients
Instructions
- Warm the oven up to 350°F and put cupcake cups in a muffin or cupcake pan.
- Mix 1 1/4 cups of flour, 1 1/4 teaspoons of baking powder, and 1/2 teaspoon of salt in a medium-sized bowl with a whisk. Leave the flour mix alone.
- On medium-high speed, beat the butter and sugar in the bowl of an electric mixer for 5 minutes, or until the mixture is thick and fluffy. If necessary, scrape down the bowl.
- One at a time, add the eggs and beat well after each one. Then, scrape the bowl clean. Put in 2 teaspoons of vanilla and mix it in.
- Lower the mixer’s speed to medium and add the flour mixture in thirds, mixing it in between each addition of buttermilk.
- If you need to, scrape down the bowl and beat until everything is just mixed and smooth. Do not beat for too long. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
- At 350 °F, bake for 20 to 23 minutes, or until a toothpick stuck in the middle comes out clean. After 5 minutes of cooling in the pan, move them to a wire rack and let them cool to room temperature. Then frost them.
Notes
- Proper Mixing: When adding the dry ingredients and buttermilk alternately, mix until just combined. Overmixing can lead to dense cupcakes.
- Scraping the Bowl: Scrape down the sides of the mixing bowl as needed to ensure all ingredients are fully incorporated.
- Consistent Filling: Fill the cupcake liners about 2/3 full to ensure even rising and prevent overflow during baking.
- Baking Time: Keep an eye on the cupcakes towards the end of the baking time. They are done when a toothpick inserted into the center comes out clean. Overbaking can result in dry cupcakes.
- Cooling: Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely before frosting.
Gordon Ramsay Vanilla Cupcakes