Perfect Vanilla Cupcakes Recipe

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Who doesn’t like cupcakes? They 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, and fluffy and go with any frosting.

stock of cupcakes.

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Ingredients note

  • white granulated sugar
  • large eggs room temperature
  • unsalted butter
  • all-purpose flour
  • sour cream room temperature
  • baking powder
  • baking soda
  • vanilla extract
  • pinch of salt
vanilla cupcakes

Tip from Marina: eggs, unsalted butter and sour cream MUST be room temperature!

How to make this recipe

Step One. Preheat oven to 350oF (175oC). Line cupcake pans with paper liners and set aside. In a medium bowl sift all-purpose flour, baking powder, and salt.

Step Two. Mix sour cream with baking soda and set aside. In the bowl of an electric mixer, beat together soft unsalted butter and sugar for 5-7 minutes (or until lightens in color). Add vanilla extract.

Step Three. With the mixer on medium speed add eggs, one at a time. Scrape the bowl in between each addition. Add sour cream (mixed with baking soda) and mix until combined.

Step Four. Add dry ingredients all at ones and on the slowest speed and mix just until incorporated.

Step Five. Use an ice-cream scoop to transfer the batter into the lined cupcake pan. Fill each cupcake about 2/3 of the way up (it is one full ice-cream spoon).

Tip from Marina: I like to use pastry/pipping bag to fill cupcakes liners. I use a 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.

Step Six. Bake cupcakes at 350oF (175oC) for 15 min or until the toothpick comes out clean or with a few crumbs.

Let the cupcakes cool in the pan for a few minutes. Then transfer them into a wire rack to cool completely before frosting.

This recipe makes 18 cupcakes.

 cupcakes in the baking pan.

How to decorate cupcakes

I love to decorate cupcakes with Buttercream Flowers. You saw my reels and pictures on Instagram. Wilton decorating kit will good start if you are a beginner. I would recommend using American Buttercream or Swiss Meringue Buttercream to make flowers. Cream Cheese Whipped Cream is also great for cupcakes.

cupcakes on the wire rack.

Expert Tips

  • use kitchen scale to weight ingredients and to fill cupcake liners
  • do not overbake cupcakes
  • freeze cupcakes in air tight container or bag to use later
  • vanilla extract can be replaced with other flavor
  • make sure cupcakes are cooled to room temperature before decorating with cream or frosting
 stock of cupcakes.

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If you make these Perfect Vanilla Cupcakes Recipe please tag me on social media and make sure to leave a rating below.

perfect vanilla cupcakes recipe

Perfect Vanilla Cupcakes Recipe

Marina
My Perfect Vanilla Cupcakes Recipe is the most requested after macarons. This is the only recipe you will need! Cupcakes are soft and fluffy.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 18 cupcakes
Calories 146 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 kitchen scale
  • 1 spatula

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 350oF (175o C).
  • 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 350oF (175o C) 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.

Notes

Use a kitchen scale to weigh ingredients and to fill cupcake liners.
Do not overtake cupcakes.
Make sure cupcakes are cooled to room temperature before decorating with cream or frosting. 
 

Nutrition

Serving: 1cupcakeCalories: 146kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 104mgPotassium: 28mgFiber: 0.3gSugar: 11gVitamin A: 223IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!

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