Easy Bakery-Style Vanilla Cupcakes
Best vanilla cupcake I've ever had!
Servings 18
Ingredients
- 1 cup granulated sugar
- 1 vanilla bean
- 2 large eggs room temperature
- 1/3 cup full-fat sour cream
- 1/2 cup butter slightly melted
- 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
Instructions
- reheat oven to 350 F (175 C).
- Remove seeds from the vanilla bean.
- Combine sugar and vanilla bean seeds in a bowl.
- Add butter, eggs, sour cream, milk, and vanilla extract
- Add cake flour, baking powder, baking soda, and salt.
- Mix until just combined.
- Fill cupcake liners just over 3/4 full.
- 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.
- 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)
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)