Easy Vanilla Cupcakes
Soft, classic vanilla cupcakes with a tender crumb and rich vanilla flavor—perfect for any frosting and every celebration.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 0.9 cup granulated sugar
- 1.75 tsp baking powder aluminum-free if possible
- 0.375 tsp fine salt
- 0.48 cup unsalted butter softened to room temperature
- 3.6 oz eggs about 2 large eggs, room temperature
- 1.75 tsp pure vanilla extract
- 0.25 cup sour cream full-fat, room temperature
- 0.6 cup whole milk room temperature
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar with a mixer until pale and fluffy, 2 to 3 minutes.
- Beat in eggs and vanilla until smooth, scraping the bowl once.
- Mix in sour cream on low just until combined.
- Add dry ingredients in two additions, alternating with milk. Mix on low until just blended.
- Divide batter among liners, filling each about two-thirds full.
- Bake 17 to 19 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in pan 5 minutes. Transfer to a rack and cool completely before frosting.
Notes
For a fun twist, swap 1 tsp vanilla with 1 tsp almond extract, or fold in 1/3 cup sprinkles. Store cupcakes (unfrosted) airtight at room temperature up to 2 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Vanilla Cupcakes flavors. All ingredient ratios and instructions are independently developed.