Easy Vanilla Cupcakes
These Easy Vanilla Cupcakes make are the perfect treat for your next birthday party or celebration. With their super moist, tender crumb and buttercream frosting, these cupcakes are by far my favorite to bake.
Everyone needs a simple vanilla cake recipe in their recipe collection. This is my go-to vanilla cake recipe. It ALWAYS comes out super moist, tender and full of pure delicious vanilla flavor. Trust me, this cake recipe does not disappoint.
I have spent several years experimenting with various vanilla cake recipes. I've baked an abundance of vanilla cakes and cupcakes, trying out numerous recipes. This particular one is my favorite, my go-to, and the one that has received the most compliments. I am excited to share it with you.
The full recipe can be found in the recipe card below.
The first step in preparing these cupcakes is to cream together the butter and sugar. For effective creaming, the butter should be softened at room temperature. Do not use cold or melted butter.
STEP 1
In the bowl of a mixer equipped with a paddle attachment, or in a bowl using a handheld mixer, combine the softened butter and sugar. Cream the butter and sugar until the mixture is light and fluffy.
STEP 2
In a separate bowl combine the dry ingredients. Set aside. In another bowl combine the milk and sour cream.
STEP 3
To the creamed mixture of butter and sugar, incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Then, mix in the vanilla extract.
STEP 4
Combine the wet and dry ingredients.
STEP 5
Scoop into prepared cupcake pan and bake for 20 minutes. Cool before frosting.
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Cupcakes may be kept either at room temperature or in the refrigerator. If stored at room temperature in a sealed container, they can remain fresh for 2 to 4 days.
When stored in the refrigerator, they will last 3-5 days.
Is it better to make cupcakes with oil or butter?
The choice of fat in cupcake recipes varies depending on the flavor. For chocolate cupcakes, oil is suitable because the robust chocolate taste will overpower the butter flavor. However, for vanilla cupcakes, using butter is preferable as it complements and enhances the delicate vanilla flavor.
Do you refrigerate cupcakes after frosting them?
Refrigerating cupcakes after frosting them will actually dry them out faster. Unless you add fresh fruit to your cupcakes you should be able to leave them at room temperature for a few days.
How full should you fill cupcake liners?
To avoid overfilling or underfilling your cupcake liners, aim to fill them two-thirds full. Overfilling can result in cupcakes with a muffin top, which may not be aesthetically appealing. Conversely, underfilling can lead to overbaked cupcakes.
These Easy Vanilla Cupcakes make are the perfect treat for your next birthday party or celebration. With their super moist, tender crumb and buttercream frosting, these cupcakes are by far my favorite to bake.
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 1/2 teaspoons vanilla extract
- 1 cup milk (room temperature)
- 1/4 cup sour cream (room temperature)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups unsalted butter (softened)
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
Preheat an oven to 350° F and line a cupcake pan with cupcake liners.
In the bowl of a mixer equipped with a paddle attachment, or in a bowl using a handheld mixer, combine the softened butter and sugar. Cream the butter and sugar until the mixture is light and fluffy.
In a separate bowl combine the dry ingredients and whisk until fully combined. Set aside. In another bowl whisk together the milk and sour cream.
To the creamed mixture of butter and sugar, incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Then, mix in the vanilla extract.
Add one-third of the dry ingredients into the butter mixture, blending on low until just combined. Then add one-third of the milk mixture, continuing to mix on low. Repeat this process until all the dry and milk ingredients are fully combined, making sure to scrape down the sides of the bowl as necessary.
Scoop the mixture into the prepared cupcake pan, filling each liner two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.
In a mixing bowl, cream the butter until light and fluffy. Add in the powdered sugar, vanilla extract and heavy cream. Beat for 2 minutes.
Pipe the frosting on the cupcakes. Enjoy!
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