Vanilla Cupcakes with Fresh Milled Flour
Vanilla Cupcakes with Fresh Milled Flour are delicious, moist, soft and tender. Just top with your favorite frosting and enjoy! This is a truly classic vanilla cupcake recipe that every fresh milled baker can keep at the ready for party time or cupcake Tuesday (maybe it’s not a thing, but it should be). These moist, dreamy vanilla cupcakes are guaranteed to convert chocolate cupcake lovers.
I’ve never had a problem making tasty chocolate cupcakes, but for some reason amazing vanilla cupcakes have been somewhat illusive, until now. After many, many variations (I’m talking 5 attempts – embarrassing), these cupcakes are just right. I could tell how much I loved this cupcake by the way I took slow nibbles to make it last.
Frosting
The pictured cupcakes are topped with cream cheese frosting and have a hidden chocolate ganache center, made with a 1:1 ratio of chocolate to heavy cream. The flavor combination of tangy cream cheese frosting and rich chocolate ganache with a classic vanilla cupcake is truly delightful. I used this Cream Cheese Frosting recipe, but Easy Vanilla Buttercream would work well too!
Ingredients
Fresh Milled Flour and Sifting
Soft white wheat berries ensure you’ll get the right tender texture for these fresh milled flour cupcakes.
Sift out the larger pieces of bran and germ to achieve a smoother classic cake texture. I use the largest of these screens, 40 mesh.
How to make Vanilla Cupcakes with Fresh Milled Flour
These cupcakes are incredibly easy to whip up. No mixer needed!
Prepare a 12 cup muffin pan with liners, set aside, and preheat the oven to 350 degrees.
- There is usually enough batter for 15 cupcakes. Have another pan ready in case you have too much batter for 12. I filled the cups to 1/4 inch below the top of the cupcake liners.
Dry Ingredients:
- Mill the wheat berries, sift out the bigger pieces of bran and germ, then whisk in the remaining ingredients: cornstarch, baking powder and salt, set aside.
Wet Ingredients:
- Whisk together the oil, melted butter and sugar. Then add the eggs, one at a time and whisk well after each addition. Then whisk in the milk, sour cream, vanilla extract and almond extract.
Add dry ingredients to wet ingredients and gently fold together. Bake at 350 degrees for 18-23 minutes, until toothpick comes out with a few moist crumbs. Transfer to a cooling rack.
Vanilla Cupcakes with Fresh Milled Flour
Ingredients
- 270 grams soft white wheat berries
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream room temperature, 120 grams
- 2/3 cup milk room temperature, 160 grams
- 1/3 cup canola oil 70 grams
- 4 tablespoons unsalted butter melted and slightly cooled, 56 grams
- 1 cup + 2 tablespoons granulated sugar 225 grams
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees.
- Line a 12 count cupcake pan* with liners, set aside.
- Mill the wheat berries, sift out the larger pieces of bran and germ*, then add the cornstarch, baking powder and salt, whisk to combine, set aside.
- In a large bowl combine sugar, melted butter and canola oil, whisk together. Then whisk in the eggs, one at a time, until well combined. Next, whisk in milk, sour cream, vanilla and almond extract.
- Add the dry ingredients to the wet ingredients and fold together until no dry flour remains. Don't over mix.
- Divide batter into cupcake pan. Bake for 18-23 minutes, until a toothpick inserted comes out with just a few moist crumbs.
- Let cool in pan for 10 minutes, then transfer to cooling rack. Cool completely before frosting. Enjoy!