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Vanilla Cupcakes

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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.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 tbsp sunflower oil

2 tsp pure vanilla extract

1 large egg

1/2 cup full-fat sour cream

1/2 cup whole milk

1 cup powdered sugar (for frosting)

1/2 cup unsalted butter (for frosting)

2-4 tbsp heavy cream (for frosting)

1/4 tsp salt (for frosting)

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 2/3 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

Find it online: https://recipesbyjanet.com/vanilla-cupcakes/