Vanilla Cupcakes Made With Fresh Milled Flour! Let’s Celebrate!

These vanilla cupcakes are made with fresh milled flour, and the perfect treat for any celebration! I love to top these with some homemade Vanilla Bean Buttercream frosting, and I will share that recipe with you as well. So, if you have been looking for the most deliciously moist and tender vanilla cupcake, look no further!

If you are looking to make this into a 8×8 inch round 2 layer yellow cake, I have the recipe and instructions for that HERE. Also, there you can find a chocolate frosting option as well as the vanilla bean frosting. In fact, you can make this cake with me HERE. I also have a separate video making these into cupcakes HERE.

Tricks To Moist & Tender Fresh Milled Flour Vanilla Cupcakes

There are a few tricks to getting your fresh milled flour cupcakes moist & tender. But, the first and foremost thing we must discuss is the bake! Over baking cupcakes (and cakes for that matter) is the number one thing that can make a cupcake dry and crumbly. So, make sure to bake them on the shortest time listed, then check them with a toothpick for doneness.

Achieving moist and tender cupcakes involves a combination of the right ingredients, techniques, and baking practices. Here are some tips to help you make the perfect cupcakes:

Ingredients

1. Quality Ingredients: Use fresh, high-quality ingredients for the best flavor and texture.
2. Temperature: Make sure your ingredients are at room temperature. This helps all the ingredients to blend together without seizing up.
3. Buttermilk, Yogurt, Kefir, Sour Cream, etc: These ingredients add moisture and a slight tang, which enhances the flavor. Also, this adds an acidic element, which is necessary to activate the leavening action of baking soda.

Technique

1. Don’t Overmix: Overmixing the batter can lead to tough cupcakes. Mix just until the ingredients are combined.
2. Proper Measuring: Measure flour accurately to avoid dense cupcakes. I highly recommend weighing your ingredients if at all possible.
3. Creaming Butter and Sugar: Creaming these together until light and fluffy incorporates air into the batter, making the cupcakes lighter.
4. Add Wet and Dry Ingredients Alternately: Start and end with the dry ingredients. This helps to keep the batter smooth and evenly mixed.

Baking

1. Preheat the Oven: Ensure the oven is fully preheated before baking.
2. Correct Temperature: Bake at the right temperature. Too high can cause cupcakes to dome and crack, too low can make them dense and dry out.
3. Don’t Overbake: Bake just until a toothpick inserted into the center comes out clean or with a few crumbs. Overbaking leads to dry cupcakes. (see below my notes about the toothpick test.)
4. Fill the Cupcake Liners Properly: Fill each liner about two-thirds full to allow room for the cupcakes to rise.

The Toothpick Test

Testing your cakes and cupcakes may seem like a simple task, but even one minute over or underdone can make the difference between a beautifully moist and tender cake to a dry and crumbly cake. OR the alternative side of under baking results in a wet mushy center. I think the toothpick test is a great test, but I do think that is is misunderstood. I want to share a couple tips for the toothpick test.

• Firstly, make sure to place the toothpick in the center of the cupcake, and push it as far into the cupcake as possible, being careful not to burn yourself.
• Then, when you pull the toothpick out, you are looking for wet batter. If the toothpick looks oily, or crumbs come off, that is perfectly normal, and your cupcakes are done.
• Right as soon as there is no wet batter, the cupcakes are ready to come out of the oven.

What To Do If My Cupcakes Are Dry Or Over Baked?

If time got away from you, and you accidently over baked your cupcakes, and they are a bit dry, there are a few tricks that you can do to save the day. Here are a couple options.

• Simple Syrup: Brush the cupcakes with a simple syrup (equal parts sugar and water heated until the sugar dissolves). This will add moisture back into the cupcakes. You can also flavor the syrup with vanilla, lemon, or other extracts.
• Milk or Cream: Drizzle a small amount of milk, cream, or even flavored coffee over the tops of the cupcakes. Allow it to soak in to add moisture.
• Filling: You can fill the center of your cupcakes with jam, jelly, or more frosting to help make them more moist.
• Frosting: Apply frosting to cover the entire top of the cupcake to help retain moisture.
• Cake Pops: Crumble the overbaked cupcakes and mix with frosting to form cake pops. Shape into balls, insert sticks, and dip in melted chocolate or candy coating.

Ingredients To Make Fresh Milled Flour Vanilla Cupcakes

Vanilla Cupcake Batter Ingredients

• 2&1/2 cups fresh milled flour 300g (soft white wheat)
• 1/4 cup potato starch 32g (you can use cornstarch, tapioca starch, etc.)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt (if using unsalted butter)
• 1/2 cup softened butter 113g (not melted) (1 stick)
• 1/2 cup olive or avocado oil 105g
• 1&2/3 cup sugar 332g
• 3 large eggs (room temperature)
• 1 TBSP vanilla extract
• *optional – 1 tsp almond extract
• 1 tsp white vinegar
• 1/2 cup heavy cream, half and half, or buttermilk 120g (room temperature)
• 1/2 cup Yogurt 120g (vanilla or plain – room temperature)

Vanilla Bean Buttercream Frosting Ingredients

• 1 vanilla bean (sliced longwise, and scrape out the vanilla beans)
• 1/2 tsp Vanilla Extract
• 1&1/2 cup softened butter 340g (Not Melted!) (3 Sticks)
• 3 cups powdered sugar 360g (to taste)
• pinch of salt (if using unsalted butter)
• 1-2 TBSP whole milk to thin if needed 15-30g (can use heavy cream or half and half also)

Instructions To Make Vanilla Cupcakes With Fresh Milled Flour

Make The Vanilla Cupcake Batter

1. Firstly, mill the flour. I used all soft white wheat.
2. Then, add potato starch, baking soda, baking powder, salt (if using unsalted butter) to the flour, and stir to combine. Set aside.
3. In a stand mixer, add room temperature butter, oil, and sugar. Cream together for 3-5 minutes until it becomes lighter in color, and increases in volume. Also, make sure to scrape the sides down as needed for even mixing.
4. Add eggs one at a time, mixing a little between each egg. Then, after all the eggs are incorporated, beat until mixture becomes fluffy (about 1-2 minutes more.)
5. Then, add the vanilla extract, almond extract (if using), vinegar, and heavy cream. Mix until well combined. (save the 1/2 cup yogurt until you have added half the flour mixture.)
6. Now, it is time to add in your flour mixture. Slowly mix in half the flour without overmixing.
7. Then, add in the yogurt, mix in just a little.
8. Lastly, add in the rest of the flour, and fold in with a spatula just until there is no dry flour mixture left. Don’t overmix it will deflate all the air you put in the cake, and make it tough.

Bake The FMF Cupcakes

1. Preheat the oven to 350*F.
2. Let the vanilla cupcake batter sit and allow the fresh milled flour to start absorbing all the liquid while the oven preheats. (15 mins or so.)
3. Line the cupcake tins with liners.
4. Fill each cupcake liner with about 1/4 cup of batter . It should fill the liner about 2/3rds of the way full. This will allow room for the cupcakes to rise.
5. Bake for 15-20 minutes. This baking time will vary, but make sure to check with a toothpick for doneness. Pull them out as soon as the toothpick is clean. Over baking will cause dry and/or crumbly cupcakes.
6. Allow the cupcakes to cook in the pan for about 10 minutes.
7. Then, remove them from the pan, and onto a cooling wire rack to finish cooling the rest of the way.
8. Make sure they are completely cooled before frosting the cupcakes.

Make The Vanilla Bean Butter Cream

1. To make the vanilla bean buttercream, in a clean bowl in a stand mixer, add room temperature butter, salt, powdered sugar, vanilla extract, and vanilla beans from the pod. (but, not the pod)
2. Then, mix on low speed for a few minutes until the ingredients are incorporated. Once combined, then turn up the speed to medium-high/high and mix until light and fluffy. Scrape the sides of the bowl as needed for even mixing.
3. Adjust the sweetness by adding more or less powdered sugar. Then, slightly thin the buttercream buy adding whole milk a little at a time. Once, the buttercream is the sweetness, and thickness you prefer, it is done. Don’t frost the cupcakes until they have completely cooled.

Storing Your Fresh Milled Flour Vanilla Cupcakes

To store these fresh milled flour vanilla cupcakes, cover and let sit at room temperature for up to 2 days. But, I recommend freezing these for long term storage. I like to set the on a baking sheet and place in the freezer for about 2 hours, then once they are frozen solid, place them in a a freezer bag. They will last in the freezer for up to 3 months. (I freeze them with the frosting on and all!) To thaw, just place at room temperature for 1-2 hours.

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Check Out Some Of My Other Fresh Milled Flour Recipes

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Fresh Milled Flour Recipe Index

Vanilla Cupcakes Made With Fresh Milled Flour Printable Recipe

Vanilla Cupcakes Made With Fresh Milled Flour

These vanilla cupcakes are made with fresh milled flour, and the perfect treat for any celebration! I love to top these with some homemade Vanilla Bean Buttercream frosting, and I will share that recipe with you as well. So, if you have been looking for the most deliciously moist and tender vanilla cupcake, look no further!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 16 minutes mins

cooling time 1 hour hr

Total Time 1 hour hr 46 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Equipment

• cupcake baking tin & liners

Ingredients

  

Cupcake Batter Ingredients

• 2&1/2 cups fresh milled flour 300g soft white wheat
• 1/4 cup potato starch 32g you can use cornstarch, tapioca starch, etc.
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt if using unsalted butter
• 1/2 cup softened butter 113g not melted (1 stick)
• 1/2 cup olive or avocado oil 105g
• 1&2/3 cup sugar 332g
• 3 large eggs room temperature
• 1 TBSP vanilla extract
• *optional – 1 tsp almond extract
• 1 tsp white vinegar
• 1/2 cup heavy cream half and half, or buttermilk 120g (room temperature)
• 1/2 cup Yogurt 120g vanilla or plain – room temperature

Vanilla Bean Buttercream Frosting Ingredients

• 1 vanilla bean sliced longwise, and scrape out the vanilla beans
• 1/2 tsp Vanilla Extract
• 1&1/2 cup softened butter 340g Not Melted (3 Sticks)
• 3 cups powdered sugar 360g to taste
• pinch of salt if using unsalted butter
• 1-2 TBSP whole milk to thin if needed 15-30g can use heavy cream or half and half also

Instructions

 

Vanilla Cupcake Batter

• Firstly, mill the flour. I used all soft white wheat.
• Then, add potato starch, baking soda, baking powder, salt (if using unsalted butter) to the flour, and stir to combine. Set aside.
• In a stand mixer, add room temperature butter, oil, and sugar. Cream together for 3-5 minutes until it becomes lighter in color, and increases in volume. Also, make sure to scrape the sides down as needed for even mixing.
• Add eggs one at a time, mixing a little between each egg. Then, after all the eggs are incorporated, beat until mixture becomes fluffy (about 1-2 minutes more.)
• Then, add the vanilla extract, almond extract (if using), vinegar, and heavy cream. Mix until well combined. (save the 1/2 cup yogurt until you have added half the flour mixture.)
• Now, it is time to add in your flour mixture. Slowly mix in half the flour without overmixing.
• Then, add in the yogurt, mix in just a little.
• Lastly, add in the rest of the flour, and fold in with a spatula just until there is no dry flour mixture left. Don’t overmix it will deflate all the air you put in the cake, and make it tough.
  
• Preheat the oven to 350*F.
• Let the vanilla cupcake batter sit and allow the fresh milled flour to start absorbing all the liquid while the oven preheats. (15 mins or so.)
• Line the cupcake tins with liners.
• Fill each cupcake liner with about 1/4 cup of batter . It should fill the liner about 2/3rds of the way full. This will allow room for the cupcakes to rise.
  
• Bake for 15-20 minutes. This baking time will vary, but make sure to check with a toothpick for doneness. Pull them out as soon as the toothpick is clean. Over baking will cause dry and/or crumbly cupcakes.
  
• Allow the cupcakes to cook in the pan for about 10 minutes.
• Then, remove them from the pan, and onto a cooling wire rack to finish cooling the rest of the way.
• Make sure they are completely cooled before frosting the cupcakes.

Make The Vanilla Bean Butter Cream

• To make the vanilla bean buttercream, in a clean bowl in a stand mixer, add room temperature butter, salt, powdered sugar, vanilla extract, and vanilla beans from the pod. (but, not the pod)
  
• Then, mix on low speed for a few minutes until the ingredients are incorporated. Once combined, then turn up the speed to medium-high/high and mix until light and fluffy. Scrape the sides of the bowl as needed for even mixing.
• Adjust the sweetness by adding more or less powdered sugar. Then, slightly thin the buttercream buy adding whole milk a little at a time. Once, the buttercream is the sweetness, and thickness you prefer, it is done. Don’t frost the cupcakes until they have completely cooled.
  
• Enjoy!
  

Video

Notes

*To store these fresh milled flour vanilla cupcakes, cover and let sit at room temperature for up to 2 days. But, I recommend freezing these for long term storage. I like to set the on a baking sheet and place in the freezer for about 2 hours, then once they are frozen solid, place them in a a freezer bag. They will last in the freezer for up to 3 months. (I freeze them with the frosting on and all!) To thaw, just place at room temperature for 1-2 hours.

*To make this into a cake instead of cupcakes, see my yellow cake blog post.

Keyword birthday cupcakes, fresh milled flour cupcakes, vanilla bean buttercream frosting, vanilla cupcakes, yellow cupcakes

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