Hey y’all!
If you’ve ever tried making vanilla cupcakes from scratch, you probably know it is not a simple feat. While vanilla seems like the most basic flavor, I have found that it is actually quite difficult to find a really good recipe. Honestly, the best way to go is usually modifying a boxed cake mix – unless you use this recipe.
These cupcakes are pretty close to perfect. The recipe (you can find the original here) results in an airy cake that’s just sweet enough, but not too sweet. The frosting, which I actually conjured up myself, balances out the cupcake perfectly.
It doesn’t just taste good, though. If you use vanilla bean paste instead of vanilla extract, which I highly recommend, you will end up with those pretty little vanilla bean specks in both your cupcake and frosting. While this won’t matter too much if you color the frosting, if you are just wanting to use plain white frosting, this adds some umph to the appearance of the cupcake.
Vanilla Cupcakes
Makes 18 cupcakes
For cupcakes:
- 1 c. (230 g) sugar
- 1 tbsp. vanilla bean paste (or 1 tbsp. vanilla extract)
- 1-3/4 c. (210 g) cake flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 c. butter, softened
- 2 large eggs (at room temperature)
- 1/3 c. sour cream
- 1/4 c. canola oil
- 1 tbsp. vanilla extract
- 2/3 c. whole milk
For frosting:
- 3/4 c. butter, softened
- 4 oz. cream cheese, softened
- 1 tbsp. vanilla bean paste
- 3-1/2 – 4 c. powdered sugar
- 2 tbsp. milk
- pinch of salt
- Preheat oven to 350˚.
- Combine vanilla bean paste or extract with sugar. Use the back of a spoon to break up clumps and ensure the vanilla is mixed well with the sugar. Set aside.
- In the bowl of a stand mixer, sift cake flour, baking powder, baking soda, and salt.
- Add softened butter to dry ingredients and mix on low speed for about 3 minutes. You will end up with very fine crumbs.
- Add vanilla sugar and mix well.
- In a separate bowl, stir eggs, sour cream, oil, and vanilla with a fork or whisk until the mixture is smooth.
- Pour the liquid mixture into the dry mixture and mix on medium-low speed until just combined, about 1 minute.
- Add milk to the batter and mix on low speed for about 30 seconds. Scrape the sides and bottom of the bowl and gently mix for another 30 seconds. Batter will be very runny.
- Pour batter into a cupcake pan lined with paper or foil liners. Fill cups about 2/3 full.
- Bake in preheated oven 15 – 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
For frosting:
- In the bowl of a stand mixer, beat butter and cream cheese on medium speed for about 2 minutes. Add vanilla bean paste and combine.
- Add powdered sugar one cup at a time, mixing well after each addition.
- Mix in milk until you reach the desired consistency. Add salt and beat until frosting is smooth and fluffy. Using a frosting tip and either a pastry bag or Ziploc bag, pipe frosting onto cooled cupcakes.
If you guys love cupcakes as much as I do, I hope you try this recipe. You can’t beat a great homemade vanilla cupcake.
Happy baking!
<3 Meg
