Believe it or not, out of all of the many desserts I make these simple vanilla cupcakes are the most requested treat among my circle of friends. Being friends with me does mean I will be taking birthday cake and cupcake requests. 😀I’ve made this recipe for years and was SHOCKED when I realized it wasn’t on the blog, so I’m fixing that now and sharing this Super-easy and really delicious recipe with you.
I made them for a friend’s birthday recently and the next day she texted me “How are they so most on day two?!?” That’s how good they are.
If you’ve tried these cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Some Baking Notes
- Feel free to modify this recipe! I especially love these cupcakes with a dollop of Italian meringue buttercream on top as it’s less sweet and lighter (Tasting not calories) than American buttercream.
- You can definitely add sprinkles to this, 1/3 of a cup should do, to make this an amazing funfetti cupcake!
- Baking papers come in different sizes and everyone’s oven is slightly different. I like to turn my pan halfway through baking and toward the end of the baking time I keep a close eye on the oven.
- Once the centers are springy and a toothpick comes out clean the cupcakes are ready. Being watchful at the end lessens the chances of having caramelized dark edges on your cupcake, ensuring it’s light, soft, and moist!
Steps to Make These Cupcakes
1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan. In a large bowl, sift the dry ingredients together until incorporated. Including the sugar.
2. In a large bowl, mix the wet ingredients.
3. Add the wet ingredients to the dry ingredients. Mix until combined.
4. Distribute the batter evenly into cupcake papers.
5. Bake for 15-20 minutes or until golden and springy to the touch.
6. In a stand mixer fitted with a paddle attachment, cream the room temperature butter.
7. Add in the confectioners sugar in two batches.
8. Add salt, milk and vanilla. Mix until fluffy.
9. Transfer the buttercream to a piping bag. Pipe a large dollop of buttercream on each cupcake.
Moist Vanilla Cupcakes
A simple vanilla cupcake for any occasion! So delicious you'll make them every week!
For the Cupcakes:
- 1 2/3 cup all-purpose flour 213g
- 1 cups granulated sugar 200g
- 1/4 tsp baking soda heaping
- 1 tsp baking powder heaping
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter 190g, room temperature
- 3 egg whites room temperature
- 3 tsp vanilla extract
- 1/2 cup sour cream 120ml, room temperature
- 1/2 cup whole milk 120ml, warm
For the Vanilla Buttercream:
- 2 lb confectioners sugar 900g, sifted
- 1 lb unsalted butter 450g, room temperature
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 pinch kosher salt
- 1 tsp whole milk
For the Cupcakes:
Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
In a large bowl, sift the dry ingredients together until incorporated. Including the sugar.
In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy! Do not worry!)
Add the wet ingredients to the dry ingredients. Mix until combined.
Distribute the batter evenly into cupcake papers.
Bake for 15-20 minutes or until golden and springy to the touch.
For the Buttercream:
In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy.
Transfer to a piping bag.
Pipe a large dollop of buttercream on each cupcake.
When mixing the wet ingredients don't worry if you see little lumps of butter. When added to the dry mixture things will become more homogeneous and everything will be golden after the bake.
Try to use a good vanilla to flavor these cupcakes, it's really the main thing you taste. Vanilla bean paste is a favorite of mine; it tastes great and you get to see all the little beans throughout your cupcake.
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