Vanilla Cupcakes

Why You’ll Love This Recipe

• Comfort Food: These classic vanilla cupcakes bring back memories of childhood birthday parties and special occasions.

• Easy to Customize: The simple base allows for endless customization with different frostings, sprinkles, or decorations to suit any theme or event.

• Homemade Treat: Baking these cupcakes from scratch provides a sense of accomplishment.

• Crowd-Pleasing Favourite: They’re a beloved, crowd-pleasing dessert that appeals to all ages and palates.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter

• Granulated sugar

• Sunflower oil

• Pure vanilla extract

• Large egg

• Full-fat sour cream

• Whole milk

• Powdered sugar

• Heavy cream

Directions

Vanilla Cupcakes:

1. Prep: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the oil and vanilla extract.

4. Add Egg and Sour Cream: Add the egg and mix until well combined. Mix in the sour cream.

5. Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the flour mixture and milk in three additions, beginning and ending with the flour. Mix just until incorporated.

6. Fill Cupcake Liners: Divide the batter evenly between the cupcake liners, filling each about ⅔ full.

7. Bake and Cool: Bake for 15-18 minutes, until a toothpick inserted in the centre comes out clean. Cool completely before frosting.

Vanilla Buttercream Frosting:

1. Beat Butter: In a large bowl, beat the butter until smooth and creamy, about 2 minutes.

2. Add Powdered Sugar: Gradually add about half the powdered sugar, mixing on low speed until combined.

3. Mix in Flavourings: Mix in the vanilla, 1-2 tablespoons of the cream, and the salt.

4. Add Remaining Powdered Sugar: Beat in the remaining powdered sugar until smooth. Add more cream 1 tablespoon at a time to reach desired consistency.

5. Whip the Frosting: Beat on medium-high speed for 2-3 minutes until light and fluffy.

6. Frost the Cupcakes: Pipe or spread the frosting onto the cooled cupcakes.

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 15 minutes

• Cook Time: 15-18 minutes

• Total Time: Approximately 30-33 minutes

Variations

• Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.

• Chocolate Chips: Fold in ½ cup of mini chocolate chips for added texture.

• Fruit Filling: Core the baked cupcakes and fill with your favourite jam or fruit preserve before frosting.

Storage/Reheating

• To Store: Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them in an airtight container for up to 5 days. Let refrigerated cupcakes come to room temperature before serving for the best flavour and texture.

• To Freeze: Unfrosted cupcakes can be frozen for up to 3 months in an airtight, freezer-safe container or Ziploc bag. Thaw at room temperature before frosting and serving.

FAQs

How can I make these cupcakes dairy-free?

You can substitute the butter with a plant-based alternative, use dairy-free milk, and replace sour cream with a dairy-free yoghurt.

Can I use a different type of oil instead of sunflower oil?

Yes, neutral oils like canola or vegetable oil can be used as substitutes.

How do I prevent the cupcakes from sinking in the middle?

Ensure not to overmix the batter and avoid opening the oven door during baking.

Can I make mini cupcakes with this recipe?

Absolutely. Adjust the baking time to 10-12 minutes and check for doneness with a toothpick.

What's the best way to achieve a moist cupcake?

Using sour cream and not overbaking are key factors in maintaining moisture.

Can I add food colouring to the batter?

Yes, gel food colouring works best to achieve vibrant colours without altering the batter's consistency.

How do I store leftover frosting?

Store in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-whip before using.

Can I double the recipe?

Yes, doubling the ingredients will yield 24 cupcakes. Ensure to mix in batches to maintain consistency.

Is it necessary to use cupcake liners?

While not mandatory, liners help in easy removal and keep the cupcakes moist.

Can I use this recipe for a cake instead of cupcakes?

Yes, pour the batter into a greased cake pan and adjust the baking time accordingly, typically 25-30 minutes.

Conclusion

These vanilla cupcakes are a delightful treat, combining simplicity with rich flavour. Whether you're celebrating a special occasion or indulging in a sweet craving, this recipe offers a reliable and delicious option. Enjoy baking and sharing these classic cupcakes with your loved ones.

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These vanilla cupcakes offer a soft, moist crumb with rich buttery flavor, topped with creamy vanilla buttercream, perfect for any celebration or sweet craving.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-33 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 ½ cups all-purpose flour

1 ½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 tbsp sunflower oil

2 tsp pure vanilla extract

1 large egg

½ cup full-fat sour cream

½ cup whole milk

1 cup powdered sugar (for frosting)

½ cup unsalted butter (for frosting)

2-4 tablespoon heavy cream (for frosting)

¼ tsp salt (for frosting)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the oil and vanilla extract and mix well.
4. Add the egg and beat until fully combined, then mix in the sour cream.
5. With the mixer on low speed, alternately add the flour mixture and milk in three additions, starting and ending with the flour. Mix just until incorporated.
6. Divide the batter evenly among the liners, filling each about ⅔ full.
7. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
8. For the frosting, beat the butter until smooth and creamy, about 2 minutes.
9. Gradually add half the powdered sugar and mix on low speed until combined.
10. Mix in vanilla extract, 1-2 tablespoons of cream, and salt.
11. Add the remaining powdered sugar and beat until smooth. Add more cream as needed for desired consistency.
12. Beat the frosting on medium-high speed for 2-3 minutes until light and fluffy.
13. Frost the cooled cupcakes using a piping bag or spatula.

Notes

Add lemon zest or chocolate chips for variation.

Core and fill with jam or fruit preserves for added flavor.

Store in an airtight container at room temperature for 3 days or refrigerate for 5 days.

Unfrosted cupcakes can be frozen for up to 3 months.

For mini cupcakes, reduce baking time to 10-12 minutes.

Nutrition

• Serving Size: 1 cupcake
• Calories: 290
• Sugar: 24g
• Sodium: 130mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 0.5g
• Protein: 3g
• Cholesterol: 45mg