Moist Vanilla Cupcakes
User Reviews
5
Moist Vanilla Cupcakes
Description
Moist Vanilla Cupcakes start with a dry mix of flour, sugar, leavening agents, and salt. The wet ingredients include melted butter, egg whites, vanilla extract, sour cream, and warm milk. Combining these yields a batter that bakes into cupcakes with a soft crumb and gentle vanilla flavor. The sour cream adds moisture and a slight tang that balances the sweetness.
The accompanying vanilla buttercream is made by creaming room-temperature butter with sifted confectioners sugar and blending in vanilla, cream, milk, and a pinch of salt for balance. It whips up fluffily and pipes easily onto cooled cupcakes, adding a creamy texture and sweet vanilla richness.
For best results, use a high-quality vanilla such as vanilla bean paste to enhance flavor and visual appeal. These cupcakes are good for celebrations or anytime a simple, classic vanilla cupcake is desired.
Ingredients
For the Cupcakes:
- 1 2/3 cup all-purpose flour 213g
- 1 cup granulated sugar 200g
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup butter 170g, melted, unsalted
- 3 egg room temperature, white
- 1 tbsp vanilla extract 15mL
- 1/2 cup sour cream 120mL, room temperature
- 1/2 cup milk 120mL, warm, whole
For the Vanilla Buttercream:
- 2 lb confectioners sugar 900g, sifted
- 1 lb butter 450g, room temperature, unsalted
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 pinch kosher salt
- 1 tsp milk whole
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
- Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
- Separate the eggs. You can use the yolks for a custard or a batch French buttercream.
- In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
- Add the wet ingredients to the dry ingredients. Mix until combined.
- Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
- Bake for about 18 minutes or until centers are springy to the touch.
For the Buttercream:
- In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy.
- Transfer to a piping bag.
- Pipe a large dollop of buttercream on each cupcake.
Notes
- Don’t worry if melted butter creates lumps when mixed with wet ingredients; they will smooth out once combined with dry ingredients.
- Use good-quality vanilla extract or vanilla bean paste for authentic flavor and visible vanilla flecks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1Cupcake | |
| Calories | 270kcal | 14% |
| Carbohydrates | 29g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 98mg | 4% |
| Sugar | 15g | 30% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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