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Vanilla Cupcakes

Heavenly Vanilla Cupcakes That Everyone Will Adore

These Vanilla Cupcakes are a delightful journey back to childhood, featuring a melt-in-your-mouth texture and rich buttercream frosting.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best results.
  • 1/2 teaspoon Baking Soda Use only if needed.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
  • 1/2 cup Unsalted Butter Ensure it’s softened for easy creaming.
  • 1 cup Granulated Sugar
  • 1/4 cup Sunflower Oil Can replace with vegetable oil or melted coconut oil.
  • 1 tablespoon Pure Vanilla Extract Quality matters, use pure extract for best taste.
  • 1 large Egg Use at room temperature for better mixing.
  • 1/2 cup Full Fat Sour Cream Can substitute with Greek yogurt for a lighter option.
  • 1/2 cup Whole Milk Ensure it's at room temperature for easier incorporation.
For the Frosting
  • 2 cups Powdered Sugar Main sweetener that creates a creamy texture.
  • 1/4 cup Heavy Cream or Whole Milk Adjusts the consistency of buttercream.

Equipment

  • muffin pan
  • Mixing bowls
  • Electric mixer
  • Cookie scoop
  • Cupcake Liners

Method
 

Step-by-Step Instructions for Vanilla Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add in the sunflower oil and pure vanilla extract, blending until smooth.
  4. Add one large egg to the butter-sugar mixture and beat until fully incorporated. Blend in the full-fat sour cream until smooth and creamy.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, mixing just until combined.
  6. Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 15-18 minutes, checking for doneness with a toothpick.
  8. While the cupcakes cool, prepare the frosting by beating softened butter until creamy, then gradually add powdered sugar and vanilla extract, mixing until fluffy.
  9. Once the cupcakes are cool, pipe or spread the buttercream frosting on top of each cupcake.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 80mgSugar: 15gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Store unfrosted cupcakes at room temperature for up to 3 days. Frosted cupcakes can be stored in the refrigerator for up to 5 days.

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