Very Vanilla Cupcakes

These cupcakes are light and airy, with slightly crisp edges. They’re not overly sweet and they are packed with vanilla flavor. This is definitely a great recipe to have in your collection. For the cupcakes you will need:

  • 1/2 cup plus 2 tablespoons Cake Flour
  • 1/2 cup AP Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup (1 stick) Unsalted Butter, room temperature
  • 1 cup Sugar
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Vanilla Bean Paste
  • 1/2 cup full fat Sour Cream
  • 2 large Eggs plus 1 Egg Yolk

For the frosting:

  • 2 cups Confectioner’s Sugar
  • 1 1/2 tablespoons Milk
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt (just a wee pinch)
  • 14 tablespoons Unsalted Butter, room temperature, cut into pats
  • 1 teaspoon Vanilla Bean Paste

Preheat your oven to 350F. Line a regular sized muffin tin with your paper liners. Lightly brush vegetable oil around the edges of the wells in case the cupcakes rise over the liners. In a medium bowl, whisk or sift your cake flour, AP flour, baking powder, and salt. In a large bowl, cream together your butter, sugar, vanilla extract, and vanilla bean paste until light and fluffy – about three minutes. Be sure to scrape the bowl down with a rubber spatula at least once to make sure that your ingredients are incorporating well.

Butter, sugar, vanilla, vanilla bean paste

In a large measuring cup or a small bowl, whisk together sour cream, eggs, and egg yolk until smooth. You will alternate adding your wet mixture and dry ingredients into the butter mixture. Add half of the wet ingredients to your butter mix, beat until combined. Add half of your flour, mix until it just incorporates. Repeat adding the last half of your wet ingredients and then dry. Do not overmix.

Sour cream and eggs

Very Vanilla Cupcake Batter
Your batter will look something like this.

Time to fill your cupcake liners, try not to fill more than 2/3 of the way full. Using an ice cream scoop can make this task easier, but if you do not have one you can just a 1/4 cup measure or just two spoons.

Cupcake liners
Personally, I prefer the ol’ ice cream scoop.

Bake until the cupcakes are slightly golden. A toothpick inserted into the middle should come out clean, this will take around 22 to 25 minutes.

Let the cupcakes cool int he pan for 5 to 10 minutes and then place them on a wire rack to cool completely before frosting them.

Cupcakes prior to icing
I had an injured cupcake, poor thing got stuck on the baking pan despite the vegetable oil I smeared around the wells. Don’t be like me, don’t overfill your cupcake liners! Think of the cupcakes…

To make the frosting:

Add your confectioners sugar, milk, vanilla extract, and salt to a large bowl and mix on low speed until the sugar is moistened, however, it will look dry. Increase your speed to medium high and add butter in one pat at a time. Beat until fluffy and light in texture, about 4 minutes. Add your vanilla bean paste during the last minute of beating.

Frosted Cupcakes

 

DSC_1084 Very Vanilla Cupcakes DSC_1082

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