Best Vanilla Cupcakes
User Reviews
4.7
Best Vanilla Cupcakes
Description
Best Vanilla Cupcakes begin with a mix of all-purpose flour and cornstarch along with baking powder and baking soda, which helps produce a tender crumb and even rise. The creamed butter and sugar create a light base, while adding egg whites and vanilla extract ensures flavor and structure. Incorporating sour cream and milk at room temperature helps blend ingredients without overmixing, preserving the light texture. Baking in lined muffin tins at 350°F until a toothpick comes out clean guarantees proper doneness. Once cooled, these cupcakes are ready to be frosted and enjoyed.
The cupcakes have a soft, moist texture with a classic vanilla flavor enhanced optionally by almond extract. Their texture is tender but holds well for frosting and serving at events or simple snacks.
For a slight variation in appearance and flavor, vanilla bean paste can be used instead of vanilla extract for subtle flecks of vanilla throughout. This recipe focuses on achieving a dependable, classic vanilla cupcake suitable for many uses.
Ingredients
- 1 1/2 cups all-purpose flour spooned & leveled (188g
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter room temperature, salted
- 1 cup granulated sugar
- 3 egg room temperature, whites
- 1 Tablespoon vanilla extract or vanilla bean paste, pure
- 1/2 teaspoon almond extract optional
- 1/2 cup sour cream room temperature
- 1/2 cup whole milk room temperature
Instructions
- Preheat oven to 350°F. Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.
- Beat the butter and sugar on high speed in a stand mixer or using a handheld mixer for 3 minutes until creamy and light. Scrape sides and bottom of the bowl.
- Add egg whites and vanilla, beating on medium-high speed until combined. Beat in sour cream.
- Add the dry ingredients, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
- With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
- Fill each cupcake liner about 2/3 full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Cool completely before frosting.
Notes
- Vanilla bean paste can be substituted for vanilla extract in equal amounts to add visible vanilla flecks without altering flavor significantly.
- Use room temperature ingredients for best mixing and texture results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cupcakes
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 171mg | 7% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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