Description
Classic vanilla cupcakes with a tender crumb and velvety vanilla buttercream. Light, moist, and perfectly balanced for any celebration or sweet craving.
Ingredients
1 3/4 cups (207g) cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large egg whites, room temperature
1/2 cup (120g) sour cream, room temperature
2 teaspoons pure vanilla extract
1/2 vanilla bean scraped (optional)
1/2 cup (120g/ml) whole milk, room temperature
Vanilla buttercream, as needed
Sprinkles, optional
Instructions
Preheat oven to 350°F (177°C). Line 12-cup muffin pan with cupcake liners
Whisk cake flour, baking powder, baking soda, and salt in a bowl
In separate bowl, cream softened butter and sugar until light and fluffy
Add egg whites one at a time, beating well after each addition
Stir in sour cream and vanilla extract
Gradually add dry ingredients to wet ingredients, alternating with half the milk, mixing just until smooth
Pour remaining milk to achieve desired consistency
Spoon batter evenly into cupcake liners 2/3 full
Bake 20 minutes until golden and toothpick comes out clean
Cool completely in pans before frosting
Top with vanilla buttercream and sprinkles if desired
Notes
Room temperature ingredients ensure smooth batter
Avoid overmixing to maintain tender crumb
Cool cupcakes completely before frosting
Store in airtight container up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: dessert
- Method: Baking
- Cuisine: American