Description
These easy vanilla cupcakes are moist, fluffy, and perfectly sweetened with a classic vanilla flavor. Made from simple pantry ingredients, they are ideal for any occasion and pair beautifully with buttercream frosting.
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 the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute all leavening agents and seasoning.
- Cream Butter: In a large bowl, beat the softened butter with an electric mixer for about 3 minutes until it becomes light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each to ensure full incorporation. Stir in vanilla extract for flavor.
- Combine Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with milk and sour cream. Begin and end with dry ingredients. Mix gently until just combined to avoid overmixing.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Place the tin in the oven and bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Remove cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before frosting.
- Frost and Serve: Once cooled, frost the cupcakes with your favorite buttercream frosting and enjoy your delicious vanilla cupcakes!
Notes
- Use room temperature ingredients to ensure batter mixes evenly.
- Do not overmix the batter to keep cupcakes light and tender.
- Check cupcakes a few minutes before time to avoid overbaking.
- For dairy-free versions, substitute milk and sour cream with plant-based alternatives.
- Customize with different frosting flavors or mix-ins like chocolate chips for variety.
