Perfect Vanilla Cupcakes Recipe

I absolutely love this recipe because it’s the perfect blend of fluffy and moist with a hint of vanilla that takes me back to my childhood summers spent baking with my grandma. Plus, making these cupcakes is a breeze, and they’re always a hit at every gathering, making me feel like a cupcake maestro!

I think these perfect vanilla cupcakes will absolutely delight your taste buds with their tender, moist, and delicious crumb. I crafted the recipe with 1 and 1/2 cups of all-purpose flour that are leavened with both baking powder and baking soda.

Each bite of these cupcakes is a vanilla lover’s dream! They are rich with unsalted butter that blends seamlessly with whole milk (not low-fat or skim, please!) and a splash (or two) of pure vanilla extract.

These little cakes are completely and utterly irresistible.

Ingredients

Flour all-purpose: Structure provided; main source of carbohydrate.

Butter, Unsalted: Adds richness and flavor; increases moisture.

Sugar, in granulated form, accomplishes two significant tasks in cupcakes.

It sweetens them, of course.

But it also helps to make them tender.

The way that happens might surprise you.

Eggs: Hold together ingredients; contribute richness and stability.

Unsweetened Cocoa Powder: Intensifies the chocolate flavor.

Adds rich color and smooth texture.

Whole Milk: Moisture; soft texture.

Sour cream: Supplies depth; introduces a modicum of tooth.

Ingredient Quantities

• 1 and 1/2 cups (190g) all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk, at room temperature
• 1/4 cup (60ml) sour cream, at room temperature

Instructions

1. Set your oven to 350°F (177°C) to preheat; prepare a standard 12-cup muffin pan (either greased or lined with parchment paper).

2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.

3. In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter, softened as promised, and the granulated sugar at medium-high speed until they are creamy and smooth, about 2-3 minutes. Note: Be certain that the butter is softened to room temperature. If you are using cold butter, the effect will be disastrous.

4. Add each egg individually, and beat well after each addition. Then, mix in the vanilla extract until well-combined.

5. While the mixer runs at a slow speed, incorporate the dry components into the wet ones, doing this in three separate additions. After the first addition of the dry ingredients, add in the milk and sour cream. After that, it’s back to the dry ingredients, and then in goes a final addition of the milk/sour cream duo. Mix until the batter is just combined. If you see a few dry streaks, that’s okay. The excess not combined is going to be a first-class ticket to the canto of moistureville.

6. Distribute the batter evenly among the cupcake liners, filling each about two-thirds full.

7. Bake in the oven that has been preheated to 350 degrees F for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Take the cupcakes out of the oven and let them cool in the pan for 5 minutes.

9. To a wire rack, transfer the cupcakes to cool completely.

10. When cool, frost with your favorite vanilla buttercream or other desired icing. Enjoy!

Equipment Needed

1. Oven
2. Standard 12-cup muffin pan
3. Muffin liners or parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Hand mixer or stand mixer with paddle attachment
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Wire rack
12. Toothpick

FAQ

• Q: Can I make these cupcakes in advance?A: Indeed, baking the cupcakes a day before you need them is perfectly fine. Just make sure to keep them in a sealed container at normal room temperature.
• Q: Can I substitute the sour cream?A: Yes, you can substitute in equal amounts. Greek yogurt can take the place of sour cream.
• Q: How should I store leftover cupcakes?A: Keep any uneaten cupcakes in a sealed container at room temperature or in the fridge, and they’ll be good for the next week. If you want to keep them for any length of time beyond that, pop them in the freezer.
• Q: Can I freeze these cupcakes?A: Yes, unfrosted, they can go into the freezer. Be sure to wrap them tightly in plastic wrap, then tuck them into a freezer bag, and they’ll be good for 2 months.
• Q: What kind of frosting goes best with these cupcakes?These cupcakes are complemented beautifully by vanilla buttercream or cream cheese frosting.
• Q: Can I use salted butter instead of unsalted?A: Yes, but decrease the amount of extra salt you add to the recipe so that it equals a pinch.

Substitutions and Variations

For all-purpose flour: You can use cake flour in an equal amount for a lighter texture, or whole wheat pastry flour for a slightly nuttier flavor.
To replace unsalted butter in a recipe, try one of the following:

– Use an equal amount of margarine.
– Use an equal amount of a neutral oil, like canola or vegetable oil.
For granulated sugar: Use 3/4 cup (150g) of honey or maple syrup, and reduce the milk to adjust for the extra liquid.
To make sour cream: Replace with the same amount of plain Greek yogurt or buttermilk for the same sour flavor and creamy consistency.
For whole milk: If an equal amount of almond milk or soy milk is needed, use that in place of whole milk for a dairy-free option.

Pro Tips

1. Measure Ingredients Accurately For the best results, use a kitchen scale to weigh your ingredients, especially the flour and sugar. This ensures precision and consistency, which is crucial for baking.

2. Room Temperature Ingredients Make sure all your ingredients, especially butter, eggs, milk, and sour cream, are at room temperature. This helps them combine more evenly and contributes to a smoother batter and a better texture in the cupcakes.

3. Don’t Overmix When incorporating the dry ingredients into the wet mixture, mix until just combined. Overmixing can lead to tough cupcakes due to gluten development.

4. Check Cupcakes Early Start checking your cupcakes 2 minutes before the suggested baking time. Oven temperatures can vary, and you don’t want to risk overbaking. A few moist crumbs on the toothpick are fine – they will continue to cook slightly in the pan.

5. Frosting Tip Ensure your cupcakes are completely cool before frosting to prevent the icing from melting. If you want a smoother look, consider piping the frosting on with a pastry bag and tip.