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Vanilla Cupcakes with Vanilla Bean Buttercream

Print Recipe
Servings 36 cupcakes

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.