A absolutely delightful treat that’s perfect for any occasion, these vanilla cupcakes are a guaranteed crowd-pleaser. With their fluffy texture, moist crumb, and just the right amount of sweetness, they’re the perfect canvas for your favorite frosting.
Why This Recipe Works
- The combination of butter and oil ensures a moist cupcake that stays fresh longer.
- Using both baking powder and baking soda gives the perfect rise without any metallic taste.
- A touch of sour cream adds richness and tenderness to the crumb.
- Vanilla extract and a pinch of salt enhance the flavor profile, making these cupcakes anything but bland.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup whole milk
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and don’t stick to the pan. Tip: For extra non-stick insurance, lightly spray the liners with cooking spray.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents and salt throughout the batter, ensuring a uniform rise and flavor.
Cream Butter and Eggs
Using an electric mixer, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. This incorporates air into the batter, contributing to the cupcakes’ light texture.
Combine Wet Ingredients
In a separate bowl, mix the sour cream, vegetable oil, vanilla extract, and milk. Gradually add this mixture to the butter and eggs, mixing until just combined. Tip: Overmixing can lead to dense cupcakes, so stop as soon as the ingredients are incorporated.
Bake to Perfection
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
Tips and Tricks
For those looking to elevate their cupcake game, consider these advanced tips. First, ensure all ingredients are at room temperature to achieve a smoother batter. Second, sift the dry ingredients to prevent lumps and ensure a finer crumb. Third, let the cupcakes cool completely before frosting to prevent melting. Additionally, experimenting with different extracts can add a unique twist to the flavor profile. Lastly, for a professional finish, use a piping bag to apply the frosting.
Recipe Variations
- Chocolate Chip Cupcakes: Fold in 1/2 cup of mini chocolate chips into the batter before baking.
- Lemon Blueberry Cupcakes: Add the zest of one lemon to the batter and fold in 1/2 cup of fresh blueberries.
- Strawberry Cupcakes: Replace the milk with pureed strawberries for a fruity twist.
- Red Velvet Cupcakes: Add 2 tbsp of cocoa powder and 1 oz of red food coloring to the batter.
Frequently Asked Questions
Can I use low-fat sour cream?
Yes, you can use low-fat sour cream, but keep in mind that full-fat sour cream contributes to a richer texture and flavor. The difference is subtle, but for the best results, full-fat is recommended.
How do I store leftover cupcakes?
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be stored in the refrigerator and brought to room temperature before serving.
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure the blend contains xanthan gum or add 1/4 tsp per cup of flour to mimic the texture of gluten.
Summary
These vanilla cupcakes are the perfect blend of fluffy, moist, and flavorful, making them a versatile base for any frosting or topping. With simple ingredients and straightforward steps, they’re a foolproof recipe for bakers of all levels.
