Description
These easy vanilla cupcakes are fluffy, moist, and topped with creamy vanilla buttercream frosting. Made from scratch with simple ingredients, they’re perfect for birthdays, parties, or any time you’re craving a classic treat.
Ingredients
Scale
- 1 ⅔ cup All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Granulated sugar
- ½ cup Unsalted butter (melted and slightly cooled)
- 1 Large egg (room temperature)
- ¼ cup Sour cream (room temperature)
- ¾ cup Milk (room temperature)
- 2 teaspoons Pure vanilla extract
- 3/4 cup Unsalted butter (room temperature)
- 3 to 4 cups Powdered sugar
- 2 teaspoons Pure vanilla extract
- 3 tablespoons Milk
- Pinch of Kosher salt
Instructions
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk the sugar and melted butter until smooth. The mixture will be gritty.
- Add the egg, sour cream, milk, and vanilla extract. Whisk until well combined.
- Slowly add the dry ingredients to the wet ingredients, stirring just until incorporated. Do not overmix. The batter will be thick.
- Divide batter evenly among the prepared liners, filling each about two-thirds full (about ¼ cup per cupcake).
- Bake for 18 to 20 minutes, or until tops are lightly golden and a toothpick inserted in the center comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Using a stand mixer with the whisk attachment (or a handheld mixer), beat butter at medium speed until smooth and creamy, about 2 to 3 minutes.
- Add 3 cups powdered sugar, vanilla extract, milk, and salt. Beat on low until combined, then increase to high speed and beat for 3 minutes until light and fluffy.
- If frosting is too thick, add more milk, a teaspoon at a time. If too thin, add more powdered sugar gradually.
- Frost cooled cupcakes using an offset spatula or piping bag. Add sprinkles if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 444
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg