Baking a variety of cupcakes doesn’t have to mean multiple recipes, dirty bowls, or hours in the kitchen. With one simple vanilla base batter and a few easy tweaks, you can create an impressive assortment of flavors—perfect for parties, holidays, or satisfying everyone’s preferences in one go. This method yields 15 moist, fluffy cupcakes in five distinct varieties: Classic Vanilla, Lemon, Chocolate, Cookies & Cream, and Strawberry (via tinted frosting).

The Master Vanilla Cupcake Batter

Ingredients (makes 15 standard cupcakes):

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• ¼ cup (60ml) vegetable oil
• 1 cup (200g) granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs, at room temperature
• ¾ cup (180ml) whole milk
• 1 tablespoon lemon juice (for tenderness and lift)

Instructions:

1. Preheat your oven to 320°F (160°C) and line 15 cupcake pans with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter, oil, sugar, and vanilla extract until light and creamy (about 2–3 minutes).
4. Add the eggs one at a time, beating well after each addition.
5. Alternate adding the dry ingredients and the milk mixed with lemon juice, beginning and ending with the dry ingredients. Mix just until combined—don’t overbeat. The batter might look slightly curdled; this is normal and will bake up perfectly.

Now comes the fun part: transforming portions of this single batter into different flavors.

Creating the Five Varieties

Divide and flavor the batter in stages to minimize dishes:

• Lemon Cupcakes (3 cupcakes): Zest one lemon directly into the full batter bowl and stir gently. Scoop batter into three liners, filling each about ¾ full.
• Classic Vanilla Cupcakes (3 cupcakes): Scoop plain batter (before any further additions) into three liners.
• Cookies & Cream Cupcakes (3 cupcakes): Crush 10–12 mini Oreo cookies (or equivalent regular Oreos). Fold the crumbs into the remaining batter, then scoop into three liners. Alternatively, press a few whole mini Oreos into the filled liners for extra chunks.
• Chocolate Cupcakes (3 cupcakes): To the remaining batter, stir in 2 tablespoons unsweetened cocoa powder and 1–2 tablespoons additional milk to loosen it slightly. Scoop into three liners.
• Strawberry Cupcakes (3 cupcakes): Use the last portion of plain batter (reserved earlier if needed) for these. The strawberry flavor will come primarily from the frosting.

Fill all liners about ¾ full and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.

One Buttercream, Multiple Flavors

Vanilla Buttercream Frosting (enough for all 15 cupcakes):

• 1 cup (225g) unsalted butter, softened
• 4 cups (500g) powdered sugar
• ¼ cup (60ml) heavy cream or whole milk
• 2 teaspoons vanilla extract
• Pinch of salt

Method:
Beat the butter until fluffy, then gradually add the powdered sugar. Once incorporated, add the cream, vanilla, and salt. Beat on medium-high speed until light and pipeable (about 3–4 minutes).

Customizing the Frosting:

• Leave the majority plain for the vanilla, chocolate, and cookies & cream cupcakes.
• Reserve a small portion and mix in extra lemon zest or a teaspoon of lemon juice for the lemon cupcakes.
• For the strawberry cupcakes, tint another portion pink with gel food coloring and, if desired, add a touch of strawberry extract or a spoonful of seedless strawberry jam for authentic flavor.

Pipe or spread the frostings onto the cooled cupcakes. Finish with coordinating sprinkles, cookie crumbs, or lemon zest as desired.

Why This Method Works So Well

Using one base recipe saves time, reduces cleanup, and ensures consistent texture across all flavors. The combination of butter and oil keeps the cupcakes moist for days, while the touch of lemon juice enhances tenderness without overpowering the vanilla foundation. By adding flavorings incrementally, you maintain control and avoid wasting ingredients.

Whether you’re baking for a crowd or just want variety without the hassle, this single-batter approach delivers bakery-worthy results every time. Enjoy your beautiful, delicious assortment!

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