Description
These easy vanilla cupcakes are moist, fluffy, and bursting with classic vanilla flavor. Perfectly balanced with a touch of sour cream for tenderness and topped with your favorite buttercream frosting, they make a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt throughout the flour.
- Cream Butter: In a large bowl, beat the softened butter with an electric mixer until it becomes light and fluffy, about 3 minutes. This step incorporates air, helping the cupcakes rise nicely.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter, mixing well after each addition to fully incorporate them. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients in three parts, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can make cupcakes dense.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow room for rising without overflow.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean, indicating they are fully baked.
- Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before frosting.
- Frost and Serve: Once completely cooled, frost with your favorite buttercream frosting and enjoy these classic vanilla cupcakes.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix batter once wet and dry ingredients are combined to maintain cupcake tenderness.
- For a dairy-free option, substitute milk and sour cream with plant-based alternatives.
- You can add a pinch of salt to the frosting to balance sweetness if desired.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
