Vanilla Cupcakes
Light and fluffy. Super moist cupcakes!
Equipment
- Mixer, handheld or stand mixer
- Spatulas
- Small bowls
- Cupcake baking pan
- Retractable cookie scoop
Ingredients
- 1 1/2 cups cake flour, sifted
- 1 cup sugar
- 2 large eggs
- 1 1/2 teaspoon baking powder
- 1/2 cup butter or one stick, softened
- 1/3 cup heavy cream or whole milk
- 1/4 cup sourcream
- 1 teaspoon vanilla
- 1/2 teaspoon salt
FOR THE BUTTERCREAM
- 3 cups powdered sugar
- 1 cup or 2 sticks real butter, softened
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350ºF. Line the cupcake pan with baking cups. In a bowl, sift all the dry ingredients. Use a mixer with the paddle attachment. In the mixing bowl, add the butter and mix for 2 minutes or until fluffy, add the sugar, and continue mixing until well incorporated.
- Add the eggs one at a time, mix until fluffy and light in color. In a mixing cup, combine heavy cream or milk, sour cream, and vanilla, mix until well combined.
- Gradually add the dry and wet ingredients into the egg and butter mixture, mix at slow speed, continue mixing until well combined (do not over mix the batter).
- Use a regular size retractable scoop, and scoop the batter into the cupcake pan, about 3/4 full, don't overfill the cups. Bake for 20-25 minutes or until the toothpick inserted comes out clean. Cool on a cooling rack before decorating.
FOR THE BUTTERCREAM
- Use a mixer with the whisk attachment. In the bowl, add the butter, mix at medium-high until fluffy.
- Lower the speed, gradually add the sugar and heavy cream. Continue mixing until well incorporated. Turn the mixer into high speed, mix the buttercream until creamy and fluffy. Aim for a stiff consistency.
Notes
- You can use different types of flavorings for your buttercream. I always use vanilla or lemon extract.
- You can also fill your cake with buttercream mixed with fruit preserve.
- If you don't have a retractable scoop, you can use a measuring cup and measure about 1/4 cup of batter into each cup. Don't over-fill the cups to avoid overflow.
- Make sure the cupcakes are completely cooled before decorating.
- For a more stable buttercream, replace one stick of butter with shortening. This way your buttercream doesn't melt as fast as if you were to use all butter.
- I like to use a silicone cupcake pan, it makes it easier to release the cupcakes after baking.
- I love using smaller glass mixing bowls to mix my colors.