This homemade vanilla cupcake recipe isn’t short of pure vanilla flavor! The cupcakes are moist, and the buttercream is smooth and creamy. This is the perfect dessert for any occasion!
PREPARATION TIME
prep time:40 minutes
cook time:20 minutes
total time:1 hour
INGREDIENTS
VANILLA CUPCAKES:
1 ⅓ cups all-purpose flour spooned & leveled (165 grams)
¼ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter softened (115 grams)
1 cup granulated sugar (200 grams)
2 large eggs
2 teaspoons vanilla extract
½ cup full fat sour cream (120 grams)
VANILLA FROSTING:
1 cup unsalted butter softened (230 grams)
3 cups confectioner’s sugar (360 grams)
2 teaspoons vanilla extract
2 tablespoons heavy cream (30ml)
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INSTRUCTIONS
TO MAKE THE VANILLA CUPCAKES:
Preheat the oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined.
Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
Scoop the batter into the cupcake liners, filling them a little over half way full. You should end up with exactly 14 cupcakes.
Bake for 18 to 22 minutes or until a wooden toothpick inserted into the center of the cupcakes comes out clean.
Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.
TO MAKE THE FROSTING:
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand-held mixer, beat the butter on medium speed until smooth.
Add in the confectioner’s sugar and vanilla and mix on low until fully combined. Slowly add in the heavy cream and mix on low speed until the frosting is smooth and well combined.
Frost the cooled cupcakes as desired.
NOTES
Storage Instructions: Store prepared cupcakes in an airtight container at room temperature for to 1 to 2 days or in the refrigerator for up to four days.
Freezing Instructions: Cupcakes and frosting will freeze well for up to 3 months. Thaw to room temperature and mix the frosting well before frosting the cupcakes.
