Perfect Vanilla Cupcakes Recipe
Who doesn’t like cupcakes? They are are perfect for any occasion! My Perfect Vanilla Cupcakes Recipe is the most requested after macarons. This is the only recipe you will need! Cupcakes are soft, fluffy and go with any frosting.
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Buttercream recipe (Hydrangea flowers)
How to make Perfect Vanilla Cupcakes
Ingredients you’ll need
- granulated sugar
- large eggs
- unsalted butter
- all-purpose flour
- sour cream
- baking powder
- baking soda
- vanilla extract
- pinch of salt
Tip from Marina: eggs, unsalted butter and sour cream MUST be room temperature!
Step-by-Step Instructions
Preheat oven to 350oF
Line cupcakes pans with paper liners and set aside.
In the medium bowl sift all-purpose flour, baking powder and salt.
Mix sour cream with baking soda and set aside.
In the bowl of electric mixer, beat together soft unsalted butter and sugar for 5-7 minutes (or until lightens in color).
Add vanilla extract.
With the mixer on medium speed add eggs, one a time. Scrape the bowl in between each addition. Add sour cream (mixed with baking soda) and mix until combined.
Add dry ingredients all at ones and on slowest speed and mix just until incorporated.
Use an ice-cream scoop to transfer batter into the lined cupcake pan. Fill each cupcake about 2/3 of the way up (it is one full ice-cream spoon).
This recipe makes 18 cupcakes.
Tip from Marina: I like to use pastry/pipping bag to fill cupcakes liners. And I use kitchen scale to make sure all cupcakes will be the same.
Do not overfill cupcake liners. Fill cupcakes liners 2/3 full or they will overflow and cause a muffin top.
Bake cupcakes at 350oF for 15 min or until toothpick comes out clean or with a few crumbs.
Let them cool in the pan for a few minutes. Then transfer cupcakes into a wire rack to cool completely before frosting.
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Perfect Vanilla Cupcakes recipe
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 1 cup (200 gr) granulated sugar
- 2 eggs
- 113 gr (8 Tablespoon) unsalted butter
- 1 ½ cup ( 192 gr) all-purpose flour
- ½ cup (123 gr) sour cream
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350F
- Line cupcakes pans with paper liners and setaside.
- In the medium bowl sift all-purpose flour, baking powder and salt.
- Mix sour cream with baking soda and set aside.
- In the bowl of electric mixer, beat togheter soft unsalted butter and sugar for 5-7 minutes (or until light in colcor).
- Add vanilla extract.
- With the mixer on medium speed add eggs, one a time. Scrape the bowl on between each addition.
- Add sour cream ( mixed with baking soda) and mix until combine.
- Add dry ingredients all at ones and on slow speed mix just untill incorporated.
- Use ice-cream scoop to transfer batter into the lined cupcake pan. Fill each cupcake about 2/3 of the way up.
- Bake at 350F for 15 minutes or until toothpick comes out clean or with a few crumbs.
- Transfer cupcakes into a wire rack to cool completely before frosting.