My Favorite Vanilla Cupcakes
Because cupcakes make everyone happy, here you have it, the only Vanilla Cupcake Recipe you will ever need. Soft, fluffy, buttery, and delicious vanilla cupcakes, topped with the creamiest vanilla buttercream and loads of colorful sprinkles.
This recipe is so fast and easy to make that the batter is ready before the oven heats up. Now gather your ingredients, and let’s get started.
Making these will make you very popular with all of your friends, family, and especially the kiddos. Once they try these, they will all be saying These are my favorite vanilla cupcakes too!
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What Makes a Great Cupcake:
- Mise en Place: this is one of the most critical steps of any recipe. Gathering all the ingredients ahead of time allows you to review the recipe, and lets you see if anything is missing
- Oven Temperature: Testing the temperature of the oven before starting the baking process will let you see if your oven is calibrated. This will determine the baking time of your cupcakes.
- Room Temperature Ingredients: refrigerated ingredients like milk, cream, sour cream, and eggs, need to get down to room temperature before starting the baking process. This will allow for an even cake batter.
- Recipe: Keep your recipe open and in front of you while making your cupcakes. Use it as a reference and guide, this will prevent any missed steps or ingredients.
When making the perfect cupcakes you need the perfect buttercream to go with them. For these cupcakes, we will be using American Buttercream. Creamy, velvety, and absolutely delicious.
How to achieve the best buttercream:
- Make sure you grab good quality butter. Having a great-tasting butter will make for an even better-tasting buttercream
- The butter needs to be at room temperature.
- Cream the butter for at least five minutes before adding the powdered sugar. Butter should be light, creamy, and with no lumps.
- Sift the powdered sugar to ensure a soft and lump-free sugar
- Once all the ingredients are mixed, continue to beat for two to five extra minutes to release any air bubbles in the buttercream.
- Use great quality vanilla extract.!!!
Vanilla Cupcakes with Vanilla Bean Buttercream
Ingredients
- 8 oz butter, salted
- 2 cups granulated sugar
- ½ cup vegetable oil
- ½ cup sourcream
- 4 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 3¼ cups all purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
Vanilla Buttercream
- 1 lb butter, salted
- 2 lb powdered sugar
- 3 tbsp heavy cream
- 2 tsp vanilla extract
Instructions
- Line your cupcake pans then set them aside.
- In a large bowl using the hand mixer cream the butter, sour cream. vegetable oil, and granulated sugar until light and creamy.
- Add eggs, and mix for about two minutes, then add the vanilla and continue to mix until all ingredients are fully incorporated.
- In a separate bowl combine the flour, baking powder, baking soda, and salt. Give it a quick whisk, then set aside.
- Start adding the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk. Continue to mix until all ingredients ar incorporated.
- Using a trigger release ice cream scoop, scoop the cupcake batter, and release onti the lined cupcake pan.
- Bake at 350°F for about 8 to 10 minutes
- Let the cupcakes cool down at room temperature in the pan for a few minutes, then transfer to a cooling rack.
Vanilla Buttercream
- In the bowl of the stand mixer with the paddle attachment, cream the butter for about five minutes, until the butter is soft, and creamy.
- Turn the mixer to the lowest speed, then start adding the powdered sugar little by little, alternating with the cream.
- Add the vanilla, and mix until creamy.