Perfect Vanilla Cupcakes Recipe
My Perfect Vanilla Cupcakes Recipe is the most requested after macarons. This is the only recipe you will need! Cupcakes are soft and fluffy.
Servings: 18 cupcakes
Calories: 146kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 kitchen scale
- 1 spatula
Ingredients
Vanilla Cupcakes
- 1 cup granulated sugar 200 gr
- 2 eggs
- 113 gr unsalted butter
- 1 ½ cup all-purpose flour 192 gr
- ½ cup sour cream 123 gr
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
How to make Vanilla Cupcakes
- Preheat oven to 350oF (175 °C).
- Line cupcake pans with paper liners and set aside.
- In a medium bowl sift all-purpose flour, baking powder, and salt.
- 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 light in color).
- Add vanilla extract.
- With the mixer on medium speed add eggs, one at a time. Scrape the bowl between each addition.
- Add sour cream ( mixed with baking soda) and mix until combined.
- Add dry ingredients all at once and on slow speed mix just until incorporated.
- Use an ice-cream scoop to transfer the batter into the lined cupcake pan. Fill each cupcake about 2/3 of the way up.
- Bake at 350oF (175 °C) for 15 minutes or until a toothpick comes out clean or with a few crumbs.
- Transfer cupcakes to 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: 1cupcake | Calories: 146kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 104mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 223IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
