Vanilla Cupcakes (Or Triple Vanilla Cupcakes)

Vanilla Cupcakes

1. Preheat oven to 350°F. Line a cupcake pan with cupcake liners.
2. Note on baking cupcakes - You will get 14 - 15 cupcakes with this recipe, so you can either use two standard cupcake pans OR you can cover the extra batter while the first batch is baking, and bake the remaining 2 - 3 cupcakes separately in the same pan after removing the baked ones.
3. Optional - Make the vanilla simple syrup ahead of time and let it cool down.
4. Sift the flour and baking powder together into a bowl and set aside.
5. Place the softened butter and salt in a bowl, and cream the butter until creamy. You can use a hand mixer for this. For a larger batch, use a stand mixer.
6. Add the sugar, and cream the butter and sugar together until light and fluffy.
7. Add the 2 eggs and mix them into the batter until the eggs are just mixed through. Avoid over-beating the batter with the added eggs.
8. Add the vanilla extract and sour cream, and stir them in on low speed (or by hand).
9. Now, add the dry ingredients in 3 additions and fold them in gently until mixed through. Please see the post for tips on how to fold in the flour while avoiding over-mixing the batter.
10. When folding in the final addition of dry ingredients, make sure there are no dry spots, and scrape the bottom of the bowl as you fold to ensure all the flour is mixed through well.
11. Using a 3 tbsp cookie scoop, generously scoop batter into the prepared cupcake liners (about 3 ½ tbsp each). The cupcake liners should be about half full, and you should get 14 - 15 cupcakes.
12. Knock the pan firmly on a counter twice to remove excess air bubbles.
13. Bake in the preheated oven for about 20 - 25 minutes. The cupcakes should just start to color on the surface and be slightly springy to the touch. A toothpick inserted should come out clean.
14. Remove the cupcake pan from the oven and let it sit for about 3 - 5 minutes to cool down slightly. Carefully remove the cupcakes from the pan and place them on a wire rack to cool down completely.
15. FOR TRIPLE VANILLA CUPCAKES - Dizzle some of the vanilla simple syrup on the cupcakes while they are cooling down on the wire rack. Warmer cupcakes will absorb the syrup better, so make sure the cupcakes are still very warm. Please note that this will make the cupcake sweeter.
16. Once the cupcakes have cooled down, frost with your choice of buttercream frosting - Vanilla flavored American buttercream or vanilla swiss meringue buttercream (recipe coming soon).
17. Top with sprinkles (optional) and serve.

Vanilla simple syrup for triple vanilla cupcakes (optional)

1. Place the sugar, salt, water and vanilla in a saucepan. Heat over medium-high heat while stirring to dissolve the sugar. Once the syrup starts to boil, you can remove it from the heat and let it cool down to room temperature. You can transfer the syrup into a plastic squeeze/squirt bottle, so that it's easier to drizzle. You can also use a spoon to carefully drizzle the syrup over the cupcakes.

Frosting

1. Follow the recipe for this vanilla flavored American buttercream OR Swiss meringue buttercream
2. Spread or pipe the frosting over the cupcakes when the cupcakes have cooled down.