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Easy Bakery-Style Vanilla Cupcakes

Best vanilla cupcake I've ever had!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 18
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1 vanilla bean
  • 1/4 cup unsalted butter room temperature
  • 2 large eggs room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup melted butter
  • 1 tablespoon vanilla extract use pure not imitation
  • 2/3 cup whole milk room temperature
  • 1 3/4 cups cake flour not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

  1. reheat oven to 350 F (175 C).
  2. Remove seeds from the vanilla bean.
  3. Combine sugar and vanilla bean seeds in a bowl.
  4. Add butter, eggs, sour cream, melted butter, milk, and vanilla extract
  5. Add cake flour, baking powder, baking soda, and salt.
  6. Mix until just combined.
  7. Fill cupcake liners just over 3/4 full.
  8. Bake for 15 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  9. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack.

Notes

Use a vanilla bean for the best vanilla flavor. But, you can leave it off and the cupcakes still taste amazing!
Use cake flour for a lighter crumb.
Be careful not to over-mix the batter.
To store buttercream cupcakes, keep them in an airtight container at room temperature for 1-2 days, but refrigerate for longer storage (up to 4-5 days)