Ingredients
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2 sticks Butterroom temperature
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3 cups King Arthur Unbleached, All-Purpose Flour
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1-1/4 cup Sugar
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1 Tbsp Baking Powder
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1/2 tsp Salt
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4 Eggs, large
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1-1/4 cup 2% Milk
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1/2 cup Sour Cream
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1 Tbsp Watkins Pure Vanilla Extract
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Tools You'll Need
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Cupcake/Muffin Pan
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Cupcake Liners
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2 Mixing Bowl
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Measuring cup
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Measuring Spoons
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Whisk
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Hand Mixer
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Spatula
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Ice Cream Scoop
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Wire Cooling Racks
Directions
Make moist and fluffy vanilla cupcakes from scratch! It’s a lot easier than you think! Once you’ve tried this vanilla cupcake recipe, you’ll never want to buy store cupcakes again!
Watch this video to see what you’re about to make!
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Want to make AMAZING homemade icing to go with these? Check out my Vanilla Buttercream Frosting Recipe or my Chocolate Buttercream Frosting Recipe!
Steps
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1
Done
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You need room temperature eggs for this recipe. So, if your eggs are still cold, put them in a bowl and cover them with warm water to bring them to room temperature. Room temperature eggs mix better, provide better texture and help the cupcakes rise. Let’s set these aside for a few minutes. |
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2
Done
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Place cupcake liners in the cupcake pan and set it aside for now. |
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3
Done
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Preheat your oven to 350 degrees. |
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4
Done
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Put the butter, sugar, and vanilla into a mixing bowl. Using a hand mixer, beat on medium high speed for about 3 minutes or until the mixture is fluffy. |
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5
Done
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Using a spatula, scrape the butter off the sides and bottom of the bowl. Then, add the sour cream and two eggs to the butter mixture. Using a hand mixer, set on low speed, beat for 30 seconds. Add the last two eggs and beat on low speed for 30 seconds. Scrape the sides and bottom of the bowl again. Set this mixture aside for now. |
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6
Done
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Add the flour, baking powder and salt to a large mixing bowl and whisk them together. Combining all dry ingredients together, before you add them to the wet ingredients, ensures an even distribution of each ingredient. |
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7
Done
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Add one cup of flour to the butter mixture then beat on low speed until the flour has mixed in well. Add half of the milk and beat on low speed. Add one more cup of flour and beat on low speed. Add the rest of the milk and beat on low speed. Add the last cup of flour and beat on low speed until the batter is smooth and lump free. |
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8
Done
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Use an ice cream scoop to fill the cupcake liners with batter. |
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9
Done
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Bake for 18-20 minutes. You’ll know they’re done if you stick a toothpick in the middle and it comes out dry. |
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10
Done
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When the cupcakes are fully baked, take them out of the pan and put them onto a wire cooling rack. Do this right away so they don’t keep baking in the hot pan. If you tilt the pan at an angle they’re easier to grab. Let the cupcakes totally cool off. It’ll take about 20-30 minutes. After they’re cool, you can put your favorite frosting on them. Speaking of frosting you ought to check out my vanilla and chocolate buttercream frosting recipes. And, remember, I want you to be proud to serve this dish, so if you need help let me know by leaving a comment! |
