If you’ve never baked with malted milk powder before, these vanilla malt cupcakes are a perfect place to start. These are fluffy vanilla cupcakes with a smooth vanilla frosting, and both get a little extra toasty flavor from the malted milk powder.
This cake batter can be mixed entirely by hand which I always love- it’s a super easy one to make. If you don’t like the flavor of malt, it’s a really great simple base recipe for vanilla cupcakes too! I’m using an ermine buttercream for these cupcakes to really help the malt and vanilla flavors shine. Let’s get to it!
How to Make Vanilla Malt Cupcakes
Starting with the cupcakes, we’re working with really simple ingredients with the addition of malted milk powder. Of course you find malted milk powder online, but in my grocery stores it’s usually near the hot chocolate mixes in a small white carton.
Start by mixing together the dry ingredients, and then whisking the malted milk powder into your buttermilk to help the powder dissolve. The mixture will be slightly thick. Then whisk together the melted butter, oil, and sugar until combined. I like to use a combination of butter, which contributes great flavor, and oil, which contributes to a fluffy texture.
Stir in the egg and vanilla extract next. I am using a fairly heavy amount of vanilla extract here to make sure the cupcakes have a really strong vanilla flavor. I also like to use a combination of vanilla extract and vanilla bean paste for those vanilla flecks running throughout the cupcakes.
Next up is adding in the dry ingredients and buttermilk in alternating additions, being sure to start and end with the flour mixture. You want to mix well between each addition, continuing until all of the ingredients have been added and you have a smooth cake batter.
Scoop the batter into a lined muffin tin, dividing the batter evenly between 12 cups. Bake until the cupcakes are lightly golden brown and a cake tester comes out with just a few crumbs clinging to it.
The frosting comes together by mixing a thickened flour mixture with butter and sugar that have been whipped until very light and fluffy. The flour mixture along with the long whipping time will dissolve the sugar and leave you with a fluffy, creamy frosting.
Frost your cupcakes however you’d like, and optionally dust the cupcakes with a little more malted milk powder on top to bring the flavor out. Enjoy!
Tips & Tricks for Vanilla Malt Cupcakes
Here are my tips to help you along the way to the best vanilla malt cupcakes:
- Mix the batter by hand to avoid over-beating the mixture. This batter will be thick, but still easy to whisk by hand throughout the process.
- What if I can’t find malted milk powder? You can always order some online if it’s not carried in your grocery store, or these cupcakes are a great option for a simple vanilla cupcake, simply omit the malt powder from the recipe.
- Do I have to use buttermilk? Yes, the buttermilk contributes to the texture and fluffiness of these cupcakes. You can replace it with a mixture of whole milk and about 1 tsp. of white vinegar if needed.
- How do I know when the cupcakes are finished baking? The cupcakes should be lightly golden brown, puffed, and a toothpick inserted into the center of a cupcake should come out with just a few dry crumbs sticking to it.
- Let the flour mixture for the frosting cool completely before using. Do not skip this step- the frosting will not come together if the flour mixture is even a little bit warm.
- Whip the butter and sugar for the frosting thoroughly. You want this mixture to be very light in color and very fluffy, which takes a good 8-10 minutes in a stand mixer, taking breaks to scrape down the bowl throughout.
- Let the cupcakes cool completely before frosting to avoid melting the frosting. It’s worth the extra cooling time!
- I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.
Enjoy!
Vanilla Malt Cupcakes
Ingredients
For the cupcakes:
- 3/4 cup sugar
- 1/3 cup melted butter
- 2 tbs. canola oil
- 1 egg
- 1 3/4 cups flour
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 cup buttermilk
- 6 tbs. malted milk powder
- 2 tsp. vanilla extract
For the frosting:
- 5 tbs. flour
- 6 tbs malted milk powder
- 1 1/4 cups milk
- 1 tsp. vanilla extract
- 1 1/2 cups room temp. butter
- 1 1/2 cups sugar
- 1/8 tsp. salt
Instructions
For the cupcakes:
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Preheat your oven to 350 degrees, and line a 12-cup muffin tin with paper cupcake liners. Set aside.
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In a large bowl, whisk together the sugar, melted butter, and canola oil until well combined. Whisk in the egg and vanilla extract until just combined. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. In a small bowl, whisk together the buttermilk and malted milk powder.
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Add about 1/3 of the dry ingredients to the butter/sugar mixture and stir until just mixed through. Add in about 1/2 of the milk mixture, and stir to combined. Repeat this alternating mixing until everything has been mixed through.
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Scoop your batter into your prepared cupcake liners. The batter will come pretty close to the top of each cupcake cup, but don’t worry, that’s how it’s supposed to be! You should get 12 cupcakes from this batter. Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into a cupcake comes out clean. Cool the cupcakes for 10 minutes in the pan, and then transfer them to a wire rack to cool completely.
For the frosting:
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In a small saucepan, stir together the flour, malted milk powder, and milk and cook this mixture over medium heat until you have a very thick paste. It should take about 5 minutes, whisking constantly to avoid lumps. This mixture needs to cool completely to room temperature before moving on- don’t skip the cooling process! It’s important.
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In a large bowl or the bowl of a stand mixer, beat together the butter and sugar for about 10 minutes, or until the mixture is extremely fluffy and lightened in color. Add in the completely cooled flour paste mixture, and whip for 5-10 minutes, or until you have a very light, fluffy frosting mixture. Beat in the salt and vanilla extract until well combined, and then frost your cake as desired. Optionally, dust the cupcakes with a little bit more malted milk powder. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Carol says
Can Vanilla Malt Cupcake recipe be made as a cake?