Vanilla Cupcakes
These Vanilla Cupcakes are moist, fluffy, light, and ultra flavorful. They come together quickly, and are the ultimate crowd-pleasing dessert for birthdays or any party. Simple and so delicious!
Servings: 12 cupcakes
Ingredients
- 215 grams cake flour do not substitute or use a DIY version
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 113 grams (1 stick) unsalted butter at cool room temperature
- 200 grams (1 cup) granulated sugar
- 3 large egg whites separated when cold, then brought to room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
- 125 grams full fat sour cream at room temperature
- 120 mL (1/2 cup) full fat milk at room temperature
Instructions
- Preheat oven to 350°F / 175°Celsius. Line a standard metal 12-cup muffin pan with cupcake liners.
- In a medium bowl, add the cake flour, baking powder, baking soda and salt and whisk well to combine. Set aside.
- In a large bowl, or in the bowl of a stand mixer, beat your butter for a minute or two, until pale and creamy. Add the sugar and beat until well creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl.
- Add the egg whites, vanilla extract, vanilla paste, and sour cream. Mix until combined. Scrape down the sides and bottom of the bowl.
- Add the dry ingredients and mix until just combined. Scrape down the sides and bottom of the bowl.
- Slowly mix in the milk and mix until just combined. Be careful not to over-mix.
- Using a large cookie scoop, a ladle, or a large spoon, portion the batter into the lined muffin pan. Your cupcakes should be about 3/4 full.
- Bake for 18-22 minutes, rotating the pan halfway through. A toothpick inserted in the middle should come out clean once baked. Allow to cool in the pan for 5 minutes before carefully removing to a wire rack to cool completely.
- Completely-cooled cupcakes will keep inside an airtight container for 3 days, stored in the fridge.
Notes
Vanilla Cupcakes also freeze very well. Store inside an airtight container or Ziploc bag in the freezer for up to 1 month. Thaw in the fridge overnight before frosting and serving.
Frost with vanilla Swiss Meringue Buttercream for a classic Vanilla Cupcake, or use the frosting from my Vanilla Cake with Strawberry Swiss Meringue Buttercream for a fresh and fruity dessert.