Vanilla Cupcakes
The ultimate sweet treat, Vanilla Cupcakes are moist, fluffy, and perfect for any occasion. Easy to make and delightful to eat, these cupcakes are sure to satisfy your sweet tooth! Whip up a batch tonight for a delicious dessert.
Equipment
- KitchenAid Hand Mixer
- 12-Cup Muffin Pan
Ingredients
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (1 stick, room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup milk
- ½ cup sour cream
Instructions
- Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine 1¾ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt. Whisk them together until well mixed.
- In another bowl, cream together ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes using an electric mixer on medium speed.
- Add 2 large eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract until evenly distributed.
- Alternately add the flour mixture and ½ cup milk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Fold in ½ cup sour cream until the batter is homogeneous.
- Fill the cupcake liners two-thirds full with the batter.
- Transfer the muffin tin to the oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, frost the cupcakes with your favorite frosting and top with sprinkles if desired.
Notes
- Test for Doneness: Insert a toothpick into the center of a cupcake to check if they are ready; it should come out clean or with a few moist crumbs.
- Cool Completely Before Frosting: Allow the cupcakes to cool on a wire rack to prevent the frosting from melting when applied.