Vanilla Cupcakes
Whether you're baking for a birthday, a casual get-together, or just because you’re craving something sweet, these cupcakes deliver every single time.
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- Measuring Cups & Spoons
- Rubber spatula
- 12-Cup Muffin Tin
- Cupcake liners
- Ice Cream Scoop or Spoon
- Wire Cooling Rack
Ingredients
For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
Optional for Frosting (if you plan to make it too):
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 ½ tsp vanilla extract
- 2 –3 tbsp heavy cream or milk
Instructions
Step 1: Prep Your Tools and Ingredients
- Preheat your oven to 350°F (175°C). This ensures your oven is ready when your batter is.
- Line a 12-cup muffin tin with cupcake liners. Set aside.
- Let the butter, milk, and eggs sit out for about 30 minutes to come to room temperature. This helps everything mix together smoothly.
- Pro Tip: Room temp ingredients blend better and create a more even, tender crumb.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 1½ cups flour, 1½ tsp baking powder, and ¼ tsp salt.
- Set this bowl aside—you’ll add it in gradually later.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, add ½ cup softened unsalted butter and 1 cup granulated sugar.
- Using an electric mixer on medium speed, beat for 2–3 minutes, until the mixture is light, fluffy, and pale in color.
- Pro Tip: Don’t rush this step—creaming incorporates air, which helps your cupcakes rise.
Step 4: Add the Eggs and Vanilla
- Crack in 2 large eggs, one at a time, mixing well after each addition.
- Pour in 2 tsp pure vanilla extract and beat just until combined.
- Pro Tip: Scrape down the sides of the bowl with a spatula to make sure everything mixes evenly.
Step 5: Combine Wet and Dry Mixtures
- Add ⅓ of the dry ingredients to the wet batter and mix on low until just combined.
- Add ½ of the milk (¼ cup) and mix.
- Repeat: add another third of the dry mix, then the remaining milk, and finally the rest of the dry ingredients.
- Add ¼ cup sour cream and gently mix until the batter is smooth, but don’t overmix.
- Pro Tip: Overmixing can lead to dense cupcakes. Stop mixing as soon as there are no streaks of flour left.
Step 6: Fill and Bake
- Use an ice cream scoop or spoon to fill each cupcake liner about 2/3 full with batter.
- Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Pro Tip: Don’t open the oven door too early—wait until at least 18 minutes have passed to avoid sinking centers.
Step 7: Cool Before Frosting
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Only frost when they’re fully cooled—warm cupcakes will melt your frosting.
Notes
Nutritional Value (Per Cupcake):
- Calories: ~220–250 kcal
- Carbohydrates: ~28g
- Fat: ~12g
- Protein: ~3g
- Sugar: ~18g
- Fiber: ~0.5g