Moist Vanilla Cupcakes With Vanilla Buttercream Frosting!!! Vanilla cupcakes made super moist with sour cream with simple and perfect buttercream flavored with vanilla! Simple, soo moist cute little cupcakes just perfect for the holiday party!! Isn’t it guys? aren’t they just cute and adorable??
Just loved baking and frosting these cuties this weekend! They turned out perfectly moist and soo picture perfect!! The addition of sour cream not only makes the cake moist but tasty too! My little champ just loved these cupcakes and it’s become one of his favorites! I must tell you guys he is such a picky eater and has a very very bad sweet tooth just like his dad!!
And yes coming back to the recipe this is a very simple one but make sure to measure your ingredients correctly because of they are not measured correct your cupcakes will not turn out perfect! Especially the flour make sure to spoon and level the flour before using! Never ever scoop out the flour directly from the box using the measuring cup! Spooning and leveling the flour is very important in baking in general to get the perfect results! Also, make sure to check whether the baking powder is fresh every time you use it! Else replace it. And another important tip is that the butter, eggs, and the sour cream should be at room temperature when you prepare the batter.
Ok, guys I know I know I’m done with all my tips… 🙂 Oh yes! They are just perfect for any party! Don’t they look lovely? And I loved photographing these cute little cupcakes! So here goes the recipe!!
Recipe adapted from here!
- [b[u]]Vanilla Cupcakes[/u][/b]
- all-purpose flour – 1 1/3 cup ( spooned and leveled )
- baking powder – 1 1/4 tsp
- salt – 1/4 tsp
- unsalted butter – 1/2 cup softened
- granulated sugar – 1 cup
- eggs – 2 large ( room temperature)
- vanilla extract – 2 tsp
- Full-fat sour cream – 1/2 cup ( room temperature )
- [b][u]Vanilla Buttercream Frosting[/u][/b]
- Unsalted Butter – 1 cup softened
- Powdered or icing sugar – 3 cups
- Vanilla extract – 1 tsp
- Milk or Heavy Cream – 1 tsp ( optional – use Only when needed )
- Salt – a pinch
- Gel good color of your choice
- Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners.
- In a bowl whisk together flour, baking powder salt and set aside.
- In a stand mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy. Now add in one egg at a time and mix well until it’s well combined. Now add in the vanilla extract and mix well until just combined.
- Add in the sour cream and mix well. Now add the flour mixture until it’s fully incorporated but do not overmix. Just mix till it’s just combined.
- Now spoon the mixture into the lined muffin tray filling not more than 2/3 rd.
- Bake for 18 -20 minutes till the cake is fully done or when a toothpick inserted comes out clean!
- Leave the cake to cool in the pan for 2 mins then transfer them to the wire rack to cool completely.
- After the cake is cooled completely frost it. Do not frost the cake when hot!! It has to cool completely!!
- [b][u]Frosting:[/u][/b]
- In a mixer fitted with a paddle attachment beat together butter, salt, and powdered sugar in low for 2 mins and then in high for 5 mins until light and fluffy scraping the sides of the pan.
- Now add the vanilla extract and best for another one minute. If you are adding food color add it now and beat for another minute until well mixed.
- Put the frosting in the piping bag with the tip inserted and check whether you are able to pipe it out. If the piping is too thick just add a tsp of milk or heavy cream to thin it out. If it is thick add more powdered sugar.
- Frost the cooled cupcakes as desired and enjoy!!
Those big and small cake stands are just darling! And of course, the cakes too!!
Thank you anjana! 🙂
Gorgeous
Thank you! I’m glad you liked it! 🙂