An simple recipe for vanilla cupcakes topped with a straightforward vanilla buttercream frosting. These cupcakes are ideal for any event!
I can’t even commence to inform you how many cupcakes I’ve baked in the last number of weeks. I’m speaking dozens upon dozens of cupcakes trying to locate the excellent vanilla cupcake recipe. I know there are a million vanilla cupcake recipes out there, but I was on a mission to create a recipe that was simple to make and tasted very good.
Vanilla cupcakes may look a little dull, but I think it’s excellent to have one in your recipe assortment that you can use more than and in excess of once again. This recipe is the 1 I will be utilizing all of the time from now on!
The base of the recipe is straightforward elements, most of which you most likely have at property proper now. You’ll start off with some all-purpose flour, baking powder, and salt. When you’re measuring your flour don’t pack it into the cup. Be certain to stir the flour about initial, spoon it into the measuring cup, then degree if off with the back of a knife.
I often measure my flour with the spoon and level strategy to guarantee that I’m measuring it correctly. As well considerably flour and you’ll end up with dense cupcakes, or muffins. I use a meals scale when measuring ingredients too, which isn’t essential, but it helps to know that I’m obtaining the actual measurements I need to have for a recipe.
Then come the moist ingredients, softened butter, granulated sugar, two large eggs, two teaspoons of vanilla, and sour cream. Yes. Sour cream!
I’ve attempted milk, buttermilk, a mixture of various items and I enjoy utilizing sour cream. Not only does it add moisture to these cupcakes, but they’re sturdy ample to hold up to a great pile of frosting nevertheless light like a cupcake should be. I always use full fat sour cream when baking these cupcakes too.
And of program you have the vanilla frosting to go on best too. I like a great deal of frosting on my cupcakes, so I use two complete sticks of softened butter, powdered sugar, vanilla, and just a bit of hefty cream. If you want just a small frosting, you can effortlessly cut the recipe in half to make less.
One last issue when generating these cupcakes is to only fill the liners just a small in excess of halfway total. It may not look like much batter, but they rise very a bit in the oven and you finish up with perfect cupcakes that aren’t overflowing the liners. I often get precisely 14 cupcakes with this recipe.
Ok, I think I’ve talked about cupcakes sufficient. Let’s get to baking!