Perfect “One Bowl” Vanilla Cupcakes with Vanilla Buttercream Frosting

Name: Perfect “One Bowl” Vanilla Cupcakes with Vanilla Buttercream Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 2 dozen cupcakes (some may even get 2 and 1/2 dozen)
Ingredients: 2 sticks (8 ounces) unsalted butter, very soft; 1 tablespoon vanilla; 2 cups granulated sugar; 4 large eggs, at room temperature; 1 cup full-fat sour cream; 1/2 cup whole milk; 3 and 1/4 cups cake flour; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; vanilla buttercream frosting; 2 sticks (8 ounces) unsalted butter, very soft; 4 to 5 cups confectioners' sugar, sifted; 1/4 cup whole milk; 1 tablespoon vanilla extract (omit if you desire a stark white frosting); 1/4 teaspoon salt

User Reviews

5.0

36 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings
2 dozen cupcakes (some may even get 2 and 1/2 dozen)
Course
Dessert
Cuisine
American

Perfect “One Bowl” Vanilla Cupcakes with Vanilla Buttercream Frosting

Iris Warren

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Simply perfect Vanilla Cupcakes made in just one bowl! Top with vanilla buttercream and get ready to fall in love.

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Ingredients

Servings

For the Vanilla Cupcakes:

2 sticks (8 ounces) unsalted butter, very soft
1 tablespoon vanilla
2 cups granulated sugar
4 large eggs, at room temperature
1 cup full-fat sour cream
1/2 cup whole milk
3 and 1/4 cups cake flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
vanilla buttercream frosting
2 sticks (8 ounces) unsalted butter, very soft
4 to 5 cups confectioners' sugar, sifted
1/4 cup whole milk
1 tablespoon vanilla extract (omit if you desire a stark white frosting)
1/4 teaspoon salt

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Instructions

For the cupcakes:

Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla, and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or you cupcakes will be dense!
Spoon batter into prepared cupcake tin (filling 1/2 way each - not more or they'll overflow) and bake for 18-20 minutes. Cool completely before frosting.

For the Frosting:

In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the mixer speed to low and gradually add the confectioners sugar, no more than a 1/2 cup at a time. Once all of the sugar has been incorporated, pour in the milk and vanilla extract. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for 2 to 3 minutes, or until fluffy.
If the frosting appears too thin, add a little confectioners' sugar, one tablespoon at a time; if the frosting appears too thick, add a little more milk, one tablespoon at time.