Prep Time: 20 minutes
Cook Time: 18-22 minutes
Total Time: 1 hour (includes cooling time)
Difficulty: Easy
Ingredients
For the Perfect Vanilla Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, at room temperature
⅓ cup (80g) sour cream or plain full-fat yogurt, at room temperature
2 tablespoons vegetable or canola oil
1 tablespoon vanilla bean paste (or 1 ½ tablespoons pure vanilla extract)
½ cup (120ml) whole milk, at room temperature
For the Silky Vanilla Buttercream:
1 cup (230g) unsalted butter, softened to room temperature
3 ½ cups (450g) powdered sugar, sifted
2-3 tablespoons heavy cream or whole milk
1 ½ teaspoons vanilla bean paste (or 2 teaspoons pure vanilla extract)
⅛ teaspoon salt
Instructions
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. If your pan has spots for 12, set the 13th and 14th liners aside, as this recipe often makes a few extra cupcakes.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
Step 2: Make the Cupcake Batter
In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 1 minute.
Add the granulated sugar and beat together on medium-high speed for 3-5 minutes, until the mixture is light and fluffy. This is a crucial step for a tender crumb. Scrape down the sides and bottom of the bowl as needed.
Add the eggs one at a time, beating well after each addition until fully combined.
Beat in the sour cream (or yogurt), oil, and vanilla bean paste until combined. The mixture may look a little curdled, but that’s perfectly fine!
Step 3: Combine Wet and Dry Ingredients
With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. (Flour mixture, half the milk, flour mixture, remaining milk, flour mixture).
Mix gently until just combined after each addition. Do not overmix! Once the last streaks of flour disappear, stop the mixer. Use a spatula to give the batter a final gentle fold from the bottom of the bowl to ensure everything is incorporated.
Step 4: Bake and Cool
Evenly divide the batter between the cupcake liners, filling each about ⅔ to ¾ full. An ice cream scoop or large cookie scoop works great for this.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Let the cupcakes cool in the pan for 5-10 minutes, then carefully transfer them to a wire rack to cool completely. The cupcakes must be 100% cool before you frost them.
Step 5: Make the Buttercream
While the cupcakes cool, make the frosting. In a large bowl, beat the softened butter on medium speed until it is pale, light, and creamy (about 3-5 minutes). Scrape down the bowl.
Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Once all the sugar is in, the mixture might look thick and crumbly.
Add 2 tablespoons of heavy cream, the vanilla bean paste, and the salt. Turn the mixer to medium-high and beat for another 3-5 minutes until the frosting is incredibly light, fluffy, and smooth.
If the frosting is too thick, add the remaining tablespoon of cream. If it’s too thin, beat in a little more sifted powdered sugar.
Step 6: Assemble and Decorate
Once the cupcakes are cool, you can pipe or spread the buttercream onto them. A large open star tip (like a Wilton 1M) creates a beautiful swirl.
Decorate with sprinkles, if desired.
Recipe Notes & Tips
Room Temperature Ingredients: This is vital for a smooth, evenly mixed batter that bakes up fluffy. Take your butter, eggs, and milk out of the fridge about 1-2 hours before you start.
Vanilla Bean Paste: If you love seeing those little black vanilla specks in your cupcakes and frosting, use vanilla bean paste. It’s a concentrated blend of vanilla extract and vanilla seeds. If you only have extract, it will still be delicious, just without the specks.
Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Frosted cupcakes can also be stored in the refrigerator. Bring to room temperature before serving for the best flavor and texture.
Freezing: Unfrosted cupcakes freeze beautifully for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.
Nutrition Information
Please note: The following nutrition information is an estimate and is provided for informational purposes only. It is calculated using an online nutrition calculator and specific ingredient brands and measurements may vary. Values are based on one cupcake with frosting, assuming 14 servings.
Serving Size: 1 cupcake
Calories: 395
Total Fat: 21g
Saturated Fat: 12g
Cholesterol: 78mg
Sodium: 180mg
Total Carbohydrates: 50g
Dietary Fiber: 0.4g
Sugars: 40g
Protein: 3.5g