This Easy Vanilla Cupcake recipe makes ultra moist vanilla cupcakes topped with fluffy vanilla buttercream frosting.
For the cupcake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (14.8 ml) vanilla extract
- ½ cup(118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (I use nonfat)
For the frosting:
- 1 1/2 cup (339 g) unsalted butter, cold
- 6 cups (780g) powdered sugar
- 2 ½ tablespoons (37.5ml) heavy whipping cream
- 2 teaspoons (10ml) vanilla extract
- Pinch of salt
For the Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients, and half of the milk and mix just until the flour starts to incorporate. Add the remaining ingredients and mix until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the Frosting:
- Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
- Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
- Once all the ingredients have been added, increase speed to medium-high and beat for another couple of minutes to whip additional air into the frosting. Pipe these cupcakes with a large piping tip and top with sprinkles.
- The batter will be quite thin. It’s important that you stir the batter after mixing, to ensure everything on the bottom of the bowl is well mixed.
- Sour Cream: You can substitute the light sour cream for Greek yogurt. You can also use full-fat sour cream if needed.
- Gluten-free option: This recipe has been tested with a measure for measure all-purpose gluten-free flour that already contains xanthan gum.
- To make 12-14 cupcakes, halve all the dry and wet ingredients, but use 2 whole eggs, 2/3 cups milk
- Storage suggestions: If you live in a hot and humid environment then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving. Otherwise, they can be stored in an air-tight container at room temperature.
- Make-ahead: These are best served within 2 days of preparation but will proper storage they can stay fresh for several days.
- Freezing: If needed, flash-freeze the cupcakes on a baking sheet for 15 minutes than transfer them to an air-tight, freezer-safe container. Thaw to room temperature prior to serving. If possible, it’s best to store them unfrosted.
- Category: Cupcake
- Method: Baked
- Cuisine: American
Keywords: Cupcake Recipe, Birthday Cupcakes