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Perfect Vanilla Cupcakes Recipe

★★★★★

4.7 from 111 reviews
  • Author: lilan
  • Total Time: 35 minutes
  • Yield: 15 cupcakes 1x
  • Diet: Vegetarian

Description

These perfect vanilla cupcakes feature a moist, tender crumb made with cake flour, sour cream, and a touch of vinegar for a slight tang. They are topped with a luscious vanilla bean buttercream frosting that’s smooth, glossy, and perfectly pipeable. Ideal for celebrations or simply satisfying a sweet craving, these cupcakes bake up fluffy and light with a rich vanilla flavor.

Ingredients

Scale

Vanilla Cupcakes

  • 1 1/2 cups (182g) cake flour, spooned and leveled
  • 1 cup (200g) granulated sugar
  • 2 tbsp dry milk powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 6 tbsp unsalted butter, softened
  • 3 tbsp vegetable oil
  • 1/4 cup warm water
  • 1/2 tsp vinegar
  • 1/2 cup (120g) sour cream, room temperature
  • 2 large eggs + 1 egg yolk, room temperature
  • 1 tbsp vanilla bean paste

Vanilla Bean Buttercream

  • 1 cup (220g) unsalted butter, softened
  • 6 cups (660g) powdered sugar
  • 3–4 tbsp milk
  • 1/2 tbsp vanilla bean paste

Instructions

  1. Preheat: Preheat the oven to 350°F (177°C). Line a cupcake pan with 12 liners and a second pan with 3 liners to make 15 cupcakes total.
  2. Mix Dry Ingredients: In a large bowl using a hand or stand mixer with paddle attachment, combine the cake flour, granulated sugar, dry milk powder, baking powder, baking soda, and kosher salt.
  3. Add Fats: Add the softened butter and vegetable oil to the dry ingredients. Mix on medium-low speed until fully incorporated and no lumps of butter remain, though the mixture can appear slightly lumpy.
  4. Prepare Wet Ingredients: In a 2-cup measuring cup, whisk together warm water, vinegar, and sour cream until smooth. Beat in the eggs and vanilla bean paste until combined.
  5. Combine Wet and Dry: With mixer on medium-low speed, slowly pour the wet mixture into the dry ingredients. Pause after adding about 1/2 cup of wet mix to let the batter smooth out, then continue pouring. The batter will be thin with some small lumps.
  6. Final Mix: Use a rubber spatula to scrape down sides and bottom of bowl and fold the batter gently for an even consistency.
  7. Fill Cupcake Liners: Distribute batter evenly among cupcake liners, filling each just over halfway. A large cookie scoop helps with even portioning.
  8. Bake: Bake for 15 minutes, then test doneness with a toothpick. It should come out clean or with a few moist crumbs. If not done, bake an additional 1-2 minutes.
  9. Cool: Carefully transfer cupcakes from pans to a wire rack immediately to stop residual cooking and cool completely. Once cooled, refrigerate cupcakes for about 30 minutes before frosting.
  10. Make Buttercream: Cream Butter: Using a mixer with paddle attachment, beat softened butter until smooth and creamy.
  11. Incorporate Powdered Sugar: Add powdered sugar one cup at a time, spooned and leveled for accuracy, mixing thoroughly after each addition.
  12. Adjust Consistency: When mixture becomes dry and thick, add 1 tablespoon of milk between sugar additions. After all sugar is incorporated and 3 tablespoons of milk added, mix in vanilla bean paste.
  13. Final Consistency: Assess buttercream thickness. If too thick, add the remaining 1 tablespoon milk. If too thin, add heaping spoonfuls of powdered sugar until frosting is glossy, smooth, thick, and pipeable.
  14. Frost Cupcakes: Once cupcakes are fully cooled, either spread or pipe vanilla bean buttercream on top.
  15. Serve: Optionally, sprinkle with your favorite toppings and enjoy these moist, fragrant vanilla cupcakes.

Notes

  • Using cake flour helps achieve a tender crumb; do not substitute with all-purpose flour without adjustments.
  • Warm water helps dissolve the dry milk powder and activates baking soda.
  • Let cupcakes cool completely before frosting to prevent buttercream from melting.
  • Vanilla bean paste can be substituted with high-quality vanilla extract if unavailable.
  • Refrigerating cupcakes before frosting firms them and makes decorating easier.
  • Store frosted cupcakes covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vanilla cupcakes, vanilla bean buttercream, moist cupcakes, homemade cupcakes, easy cupcake recipe, classic vanilla dessert

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Find it online: https://cooklilan.com/perfect-vanilla-cupcakes-recipe/