Easy Vanilla Cupcakes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
24 cupcakes
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Course
Dessert
Easy Vanilla Cupcakes
Description
This recipe starts with combining boxed vanilla cake mix with additional sugar and flour to balance sweetness and structure. Wet ingredients including water, eggs, vanilla extract, sour cream, and optional vanilla bean seeds are mixed into the dry ingredients until a smooth batter forms. The sour cream adds moisture and a tender crumb characteristic to the cupcakes.
The batter is portioned into cupcake liners about two-thirds full and baked until a toothpick inserted comes out clean, indicating doneness while preserving softness. After cooling, the cupcakes are frosted with a classic vanilla buttercream made by creaming softened butter with powdered sugar and a pinch of salt, enhanced with vanilla extract and cream for spreadability and flavor.
These vanilla cupcakes provide a versatile base to enjoy as is or decorated for celebrations. They are simple to produce in batches and can be customized easily with frosting variations or toppings.
Ingredients
Vanilla Cupcakes
- 1 vanilla cake mix white or yellow cake mix can also be used, boxed
- 1 cup sugar
- 1 cup all-purpose flour
- 1 cup water
- 3 egg
- 1 tsp vanilla extract
- vanilla bean seeds optional, seeds from one vanilla bean
- 1 cup sour cream
VANILLA BUTTERCREAM FROSTING
- 1 cup butter softened (not margarine!)
- 3 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp whipping cream you can also use milk or half and half
- Pinch salt
- vanilla bean seeds optional, seeds from one vanilla bean
Instructions
Vanilla Cupcakes
- Heat oven to 325 degrees F. Line cupcake pans with 24 cupcake liners. Did you know that you can get cupcake pans that hold 24 standard size cupcakes? Love these pans!
- In a large mixing bowl, combine cake mix, sugar and flour. Mix to combine. Add in water, eggs, vanilla extract, vanilla bean seeds and sour cream to the dry ingredients and mix well using an electric mixer. Mix for approximately two minutes.
- Scoop cupcake batter into cupcake liners. I like to use an ice cream scoop to scoop my batter. Batter should fill the cupcake liners about 2/3 of the way full. Place cupcakes in oven to bake for 15-20 minutes or until center springs back when lightly touched and a toothpick inserted into the center comes out clean. Allow to cool completely on cooling racks.
- Once cooled completely, frost with your favorite frosting recipe. Here is one that I like to use.
Frosting
- In a mixing bowl, beat butter until light and fluffy. Mix in sugar and salt, blending well. Add in vanilla extra and whipping cream, and mix on medium for approximately two minutes. Fold in vanilla bean seeds and mix to combine. Use to frost your cupcakes.
User Reviews
Overall Rating
5
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