The Absolute Best Vanilla Cupcakes
Total Time
50 mins
Prep Time
25 mins
Cook Time
25 mins
Rating
4.51 out of 5 stars
(59)
Ingredients
12 cupcakes
- 1½ cups (168 g) cake flour
- ¾ cup (149 g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, cubed and at room temperature
- 1½ teaspoons vanilla extract
- ½ cup (120 ml) whole milk, room temperature and divided
- 3 tablespoons (43 g) sour cream, room temperature
- 1 egg, room temperature
- 1 egg white, room temperature
- For the Vanilla Frosting
- 1 cup (227 g) unsalted butter, at room temperature
- 2½ cups (300 g) powdered sugar
- 1 tablespoon vanilla extract
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Preparation
Chef’s notes
To make mini cupcakes, follow the directions above and divide the batter evenly into the wells of a 24-cup mini muffin pan. Bake for 9 to 14 minutes.
Doubling the Recipe:
To make 24 cupcakes, use ⅓ cup sour cream, 3 whole eggs, and double the remaining ingredients.
9×13-inch Cake:
Double the recipe per directions above and bake for 28 to 35 minutes.
9-inch Layer Cake:
Double the recipe per directions above, divide the batter between two greased and floured 9-inch cake pans, bake for 18 to 22 minutes.
Cupcake Storing:
Keep your frosted vanilla cupcakes in an airtight container for up to 4 days.
Frosting storage:
You can store the frosting in the refrigerator in an airtight container for up to 3 days. Let it come to room temperature and then give it a quick whip in the mixer before using.
Freezing:
Wrap unfrosted cupcakes in plastic wrap and keep in a freezer-safe ziplock bag for up to 3 months. Leave wrapped to thaw on the counter. Allow to come to room temperature before unwrapping and frosting.
Recipe adapted from Sally’s Baking Addiction.