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These Vanilla Cupcakes are a delightful little gem! Simple, straightforward, and so tasty, they capture that classic vanilla flavor with the rich addition of sour cream for a moist texture. Perfect for any occasion, whether you’re sharing with friends or just need that sweet fix.
The Best Vanilla Cupcakes
If you’re in the mood for a touch of sweetness, these vanilla cupcakes are exactly what you need. Enhanced by a dollop of sour cream, they emerge from the oven perfectly light and utterly divine. And don’t forget the vanilla frosting we whipped up yesterday—slather it on top for that extra dash of bliss.
Pro Tip
Ensure all your ingredients are at room temperature before you start mixing. This will help the batter mix more uniformly, resulting in cupcakes that are wonderfully light and fluffy.
Ingredients You’ll Need
- Dry Ingredients: We’ll need a mix of all-purpose flour, granulated sugar, baking powder, and salt.
- Wet Ingredients: You’ll need milk, unsalted butter, eggs, and vanilla extract. We’ll also need some sour cream, this is my secret to making these cupcakes incredibly moist. Greek yogurt is a great alternative.
First, set your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
Grab another bowl and cream the butter and sugar until they’re light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed. Next, add the eggs one at a time, beating well after each addition. Follow up with the vanilla extract.
Alternately add the flour mixture and milk to your creamed butter mixture, starting and ending with the flour mixture. Make sure each addition is just combined; this prevents overmixing which can lead to tough cupcakes.
Finally, fold in the sour cream until the batter is uniform. The sour cream is the secret to ultra-moist cupcakes, so make sure it’s evenly incorporated.
Spoon the batter into the lined muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once they’re cool, go ahead and frost them with the vanilla frosting we talked about yesterday. Top with sprinkles for a festive touch!
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, you can! These cupcakes can be baked a day or two in advance. Just store them in an airtight container at room temperature. Frost them on the day you plan to serve for the best taste and texture.
How do I know when the cupcakes are done baking?
The best way to check is to insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs attached, they’re ready. Also, the tops should be slightly golden and spring back when lightly touched.
Can these cupcakes be frozen?
Yes, you can freeze the cupcakes without the frosting. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before frosting and serving.
Expert Tips
- Ensure Even Baking: Rotate your muffin tin halfway through baking for even cooking and consistent color across all cupcakes.
- Room Temperature Ingredients: Always use room temperature butter, eggs, and sour cream to ensure a smoother batter and more even rise in the oven.
- Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can lead to dense, tough cupcakes.
- Check Freshness: Make sure your baking powder is fresh for the best rise. It typically has a shelf life of 6 months to 1 year after opening.
- Fill Cups Carefully: Use an ice cream scoop to fill cupcake liners. This ensures uniform size and cooking time for each cupcake.
Storing Leftovers
To store these vanilla cupcakes, place them in an airtight container and keep at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them without the frosting for up to 3 months; just wrap each cupcake individually in plastic wrap before placing them in a freezer-safe bag. Thaw them at room temperature before frosting and serving.
More Delicious Treats
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Vanilla Cupcakes
These Vanilla Cupcakes are classic, fluffy cupcakes infused with a rich vanilla flavor and made irresistibly moist with a hint of sour cream. Easy to make and even easier to love, they’re perfect for any occasion.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a large bowl, combine the flour, baking powder, and salt.
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In a separate bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
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Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
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Alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Mix each addition until just combined.
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Fold in the sour cream until the batter is homogeneous.
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Fill the cupcake liners two-thirds full with the batter.
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Transfer the muffin tin to the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
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Allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
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Once cooled, frost the cupcakes with vanilla frosting and top with sprinkles.
Notes
- Test for Doneness: Insert a toothpick into the center of a cupcake to check if they are ready; it should come out clean or with a few moist crumbs.
- Cool Completely Before Frosting: Allow the cupcakes to cool on a wire rack to prevent the frosting from melting when applied.
Nutrition Information
Serving: 1servingCalories: 237kcal (12%)Carbohydrates: 32g (11%)Protein: 4g (8%)Fat: 11g (17%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 58mg (19%)Sodium: 118mg (5%)Potassium: 111mg (3%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 351IU (7%)Vitamin C: 0.1mgCalcium: 53mg (5%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
