Easy Vanilla Cupcakes
2024-04-13- Cuisine: American
- Course: Dessert
- Skill Level: Beginner, Child Friendly
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Nutritional Info
This information is per serving.
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Calories
291.1 -
Carbohydrates
4.5 g -
Cholesterol
104.2 mg -
Fat
26 g -
Fiber
0 g -
Protein
8.3 g -
Saturated Fat
0.9 g -
Serving Size
1 -
Sodium
172.2 mg -
Sugar
0.4 g -
Trans Fat
0 g -
Unsaturated Fat
0.5 g -
Potassium
41.7 mg
Easy vanilla cupcakes. These vanilla cupcakes are very popular around the world. They use creamed butter, cake flour, sour cream, and egg whites (no yolks!) to make a soft and fluffy cake. You can also add vanilla extract and vanilla beans for a classic vanilla taste. You can use a piping tip or a knife to add vanilla buttercream on top.
Baking is like a science experiment! You have to be careful with the measurements and ingredients you use, just like in a lab. For example, using cake flour instead of regular flour makes the cake very fluffy and soft. And if you leave out the egg yolks, the cupcakes will be light and airy. We did some tests and are sure these vanilla cupcakes we made are perfect.
Ingredients to Make Vanilla Cupcakes
This cupcake recipe needs 11 ingredients, like the ones I mention below. It also uses common things like baking powder, baking soda, salt, and sugar. I’ll tell you why these ingredients are important in this recipe.
Cake Flour: Cake flour is light and makes soft and light cakes and cupcakes. You can find it in the baking aisle next to regular flour. Once you try it, you’ll finish the whole box in no time! But you don’t need it for chocolate cupcakes since cocoa powder is already light.
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Softened Butter: Creamed butter and sugar can make your baked goods soft and cake-like. Be sure to use butter that’s at room temperature.
Egg Whites: Did you know that mixing butter and sugar can make your baked goods soft and cake-like? Just make sure your butter is at room temperature before you use it.
Sour Cream: Sour cream is a special ingredient that makes cupcakes fluffy and moist. You can also use plain yogurt, but sour cream makes them even lighter.
Vanilla Extract and Vanilla Beans: To make delicious vanilla cupcakes, use both vanilla bean and vanilla extract. You can find vanilla beans at the store or online. If you can’t find them, you can use vanilla bean paste or just skip it.
Whole Milk: If you’re choosing milk for your recipe, whole milk or 2% milk are the best options. If you don’t have dairy milk, you can use non-dairy milk instead. In this recipe, I use buttermilk, which is a good replacement for sour cream and regular milk in baked goods. But for these cupcakes, the texture is a bit different when using sour cream and whole milk together.
Easy Vanilla Cupcakes
This is my top recipe for yummy vanilla cupcakes that you can make at home. You’ll need some butter, special flour, sour cream, and egg whites to make these cupcakes super soft, sweet, and buttery. They are also really fluffy!
Ingredients
- 1¾ cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (125 ml) full-fat sour cream
- 1/2 cup (125 ml) whole milk
- vanilla buttercream, for decorating
Method
Step 1
To start, heat your oven to 350°F (or 177°C). Prepare a muffin pan with 12 cupcake liners and another pan with 2 liners (this is for 14 cupcakes). Keep these ready for later.
Step 2
Mix together the cake flour, baking powder, baking soda, and salt. Put it to the side.
Step 3
To make this recipe, you will need a handheld or stand mixer with a special tool called a paddle. Mix the butter on high speed until it's smooth and creamy, which should take about 1 minute. Then, add the sugar and mix for 2 minutes.
Step 4
Next, add the egg whites, vanilla extract, and vanilla bean and mix on medium-high speed for at least 2 minutes. Keep scraping the sides and bottom of the bowl and then add the sour cream. On low speed, slowly add the dry ingredients until everything is mixed together.
Step 5
Finally, add the milk slowly while the mixer is still running on low speed. Make sure not to mix too much. If there are any lumps at the bottom of the bowl, use a whisk to get rid of them. The batter will be a little thick.
Step 6
Spoon the batter into the liners, but only fill them 2/3 full to keep them from spilling. Bake for 19–22 minutes and check with a toothpick to make sure they're done. For mini cupcakes, bake for 11-13 minutes at the same temperature. Let the cupcakes cool before frosting them.
Step 7
Make your cupcakes even yummier by adding vanilla buttercream frosting on top. You can spread the frosting with a special knife or use a Wilton 1M tip to make pretty designs. If you have any leftover cupcakes, you can store them in the fridge for up to 3 days.