Perfect Vanilla Cupcakes
Total Time
1 hour 15 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(43)
Ingredients
15 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 temp
- 2 large eggs + 1 egg yolk, room temp
- 1 tbsp vanilla bean paste
- 1 cup (220g) unsalted butter, softened (for buttercream)
- 6 cups (660g) powdered sugar
- 3-4 tbsp milk
- 1/2 tbsp vanilla bean paste (for buttercream)
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Preparation
Chef’s notes
*DIY CAKE FLOUR – You can also make cake flour from all purpose flour if you can’t find cake flour at your grocery store. Measure out 1 1/2 cups of flour (192g), and then remove three tablespoons. Replace with 2 tablespoons of cornstarch and whisk to combine.
**SPOON & LEVEL – Never scoop directly from the flour as this will pack the flour down into the cup. For true, weigh the ingredients with a food scale. If that’s not an option, spoon the flour into a measuring cup and level it off with a flat edge. Don’t shake it or pack it down as we want a light and fluffy cup of flour!
***MILK POWDER – Milk powder is essentially just pure condensed protein. This provides an extra lift to these cupcakes while also creating a more tender crumb and well rounded flavor. It can be found in most grocery stores usually in the baking aisle. Grab a bag and add a tablespoon to any dessert recipe and watch the magic happen!
****VANILLA BEAN PASTE – Pure vanilla extract can be used instead, but I love the flavor of vanilla beans here!