Easy Vanilla Cupcakes
Some of the best things in life are the simple classics and that couldn't be more true for this vanilla cupcake recipe. With a perfectly soft cake and smooth vanilla buttercream frosting, you really can't go wrong with these little bites of heaven!
Ingredients
Method
For the Cake
- Preheat your oven to 350℉ and line your cupcake tin with cupcake liners.
- In a microwave-safe bowl, melt the unsalted butter and set aside.
- In a separate microwave-safe bowl, warm the sour cream and whole milk together (I like to warm these two ingredients in the same bowl in the microwave for about 20 seconds)
- In a mixing bowl, add all of the wet ingredients together and whisk well until combined & smooth.
- In a separate mixing bowl, whisk together all of the dry ingredients.
- Add the wet ingredients to the dry and mix until just combined. Do not over-mix!
- Fill each cupcake liner about 3/4 of the way with your vanilla cupcake batter. Bake at 350℉ for 16-18 minutes or until a wooden toothpick inserted into the center comes out clean. The baking time will vary depending on your oven.
- Let the cupcakes fully cool before adding any frosting or decorations!
For the Buttercream
- In the bowl of your stand mixer fitted with a paddle attachment (or an electric hand mixer), cream the room temperature butter on medium speed for 5-8 minutes until it is pale in color and smooth in texture.
- Add the vanilla extract and a pinch of salt. Mix to combine (this is a good time to scrape down the bowl with a rubber spatula to ensure that the butter is whipped well!)
- Add the powdered sugar and heavy cream, begin mixing on low speed until the sugar is incorporated, and then mix on medium speed for another 5 minutes.
- Scoop the buttercream into a piping bag and decorate your cupcakes to your liking once they have fully cooled!
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