Vanilla Cupcakes Recipe
User Reviews
4.5
Vanilla Cupcakes Recipe
Description
This Vanilla Cupcakes Recipe begins by sifting together cake flour, sugar, baking powder, baking soda, and salt to create a light, even base. The wet ingredients combine butter, milk, sour cream, eggs, and vanilla extract. Mixing the dry and wet parts carefully ensures a batter with a tender, moist crumb. The inclusion of sour cream adds moisture and subtle richness.
Cupcakes are baked until a toothpick comes out clean, then cooled before frosting. The vanilla buttercream frosting is made by beating softened unsalted butter with powdered sugar and vanilla extract until smooth and fluffy, providing a sweet and creamy topping.
These cupcakes can be baked as standard 12-count cupcakes, mini cupcakes with adjusted baking times, or doubled for sheet and layer cakes. Storage instructions suggest keeping frosted cupcakes in airtight containers for up to four days and freezing unfrosted cupcakes well-wrapped for up to three months. The frosting can be refrigerated and re-whipped before use.
Following the recommended baking times and gradual mixing preserves texture and prevents overmixing lumps. The recipe scales well and can be adjusted for different pan sizes or doubled for larger batches.
Ingredients
For the Cupcakes
- 1½ cups cake flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter cubed and at room temperature, unsalted
- 1½ teaspoons vanilla extract
- ½ cup milk room temperature and divided, whole
- 3 tablespoons sour cream room temperature
- 1 egg room temperature
- 1 egg room temperature, white
For the Vanilla Frosting
- 1 cup unsalted butter at room temperature
- 2½ cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard muffin pan with paper cupcake liners.
- Sift the cake flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a medium bowl, whisk together ¼ cup of the milk, the sour cream, the egg, and the egg white; set aside.
- Beat the dry ingredients on low speed for 15 seconds to combine.
- Add the butter, vanilla, and remaining ¼ cup of the milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the sides and bottom of the bowl.
- With the mixer on medium speed, add the wet ingredients in 3 additions, beating for 15 seconds after each addition. Scrape down the sides of the bowl and beat for an additional 15 seconds. It’s okay if there are some lumps, do not overmix!
- Divide the batter evenly between muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool for 15 minutes in the pan, then turn out to a wire rack to cool completely.
- Make the Vanilla Frosting: Using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Frost cupcakes as desired. The cupcakes can be stored at room temperature in an airtight container for up to 4 days.
Notes
- Nutritional values are calculated per cupcake.
- To make mini cupcakes, use a 24-cup mini muffin pan and bake for 9 to 14 minutes.
- Double the recipe to make a 9x13-inch sheet cake or two 9-inch layer cakes with indicated baking times.
- Store frosted cupcakes in an airtight container for up to 4 days.
- Frosting can be refrigerated for up to 3 days; bring to room temperature and re-whip before use.
- Unfrosted cupcakes freeze well for up to 3 months when wrapped tightly; thaw at room temperature before frosting.
- Recipe source: adapted from Sally's Baking Addiction.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 92mg | 4% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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