Perfect Vanilla Cupcakes

14 ingredients
7 steps

Ingredients

  • 1-1/2 cup Cake Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoons Baking Soda
  • 1/4 teaspoons Salt
  • 2 Large Eggs
  • 3/4 cups Sugar
  • 2 teaspoons Vanilla Extract
  • 1/2 cups Unsalted Butter, melted
  • 1/2 cups Sour Cream
  • FOR THE FROSTING:
  • 1 cup Unsalted Butter
  • 4 cups Icing Sugar
  • 3 Tablespoons Milk
  • 1 teaspoon Vanilla Extract

Directions

  1. 1
    For the cupcakes:
  2. 2
    Preheat oven to 180°C (350°F or Gas 4). Line a 12-cup muffin tin with muffin cases, and set aside.
  3. 3
    Whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. 4
    Whisk eggs. Add sugar and whisk until combined. Add vanilla extract, butter, and sour cream, and whisk until combined. Fold in the dry ingredients.
  5. 5
    Divide batter evenly between the muffin cases, filling only 2/3 full. Bake 14-16 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
  6. 6
    For the frosting:
  7. 7
    Using a handheld or stand mixer, beat together butter and icing sugar until light and fluffy. Beat in milk and vanilla extract until smooth and spreadable. Transfer frosting to a piping bag, and frost the cooled cupcakes.

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