why make this recipe
Moist vanilla cupcakes are a classic favorite for any occasion. Their light and fluffy texture, combined with rich vanilla flavor, makes them a delightful treat. Whether you’re celebrating a birthday, hosting a party, or just satisfying a sweet tooth, these cupcakes are easy to make and sure to please everyone. Plus, they are perfect for decorating with fun toppings so you can get creative!
how to make Moist Vanilla Cupcakes
Ingredients:
- 1 2/3 cup all-purpose flour (213g)
- 1 cup granulated sugar (200g)
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter (170g), melted
- 3 egg whites, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup sour cream, room temperature
- 1/2 cup whole milk, warm
- 2 lbs confectioners sugar, sifted
- 1 lb unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 pinch kosher salt
- 1 tsp whole milk
Directions:
- Preheat your oven to 350°F and line a cupcake pan with cupcake liners.
- Sift the flour, sugar, salt, baking soda, and baking powder into a large bowl and whisk them together.
- In a separate bowl, whisk together the melted butter, egg whites, vanilla extract, sour cream, and warm milk until well combined. It’s okay if the batter looks a little clumpy.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until the centers spring back when lightly touched. Allow the cupcakes to cool completely.
- For the buttercream frosting, beat the unsalted butter in a stand mixer with a paddle attachment until smooth. Gradually add the confectioners sugar in two batches.
- Finally, add salt, milk, heavy cream, and vanilla extract. Beat the mixture until it becomes light and fluffy.
- Transfer the buttercream frosting to a piping bag and pipe a large dollop onto each cooled cupcake.
how to serve Moist Vanilla Cupcakes
These moist vanilla cupcakes are delightful on their own, but you can serve them with a cold glass of milk or a hot cup of tea or coffee. You can also decorate with sprinkles or fresh fruit for extra flair. They are perfect for sharing at gatherings or enjoying at home!
how to store Moist Vanilla Cupcakes
To keep your moist vanilla cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. You can also freeze them. Just place cupcakes in an airtight container and they will store well for about 2 months in the freezer. Thaw them at room temperature before serving.
tips to make Moist Vanilla Cupcakes
- Make sure your butter, eggs, and sour cream are at room temperature for the best texture.
- Don’t overmix the batter; stop mixing once the ingredients are combined for fluffier cupcakes.
- Keep an eye on the baking time. Ovens can vary, so check your cupcakes a minute or two early.
variation
You can change up the flavors in these cupcakes by adding citrus zest, chocolate chips, or using almond extract instead of vanilla extract. You can also experiment with different frostings like chocolate or cream cheese.
FAQs
1. Can I substitute the egg whites with whole eggs?
Yes, you can use whole eggs instead of just egg whites. Your cupcakes will be a little richer.
2. Can I use a different type of milk?
Absolutely! You can substitute whole milk with almond milk, oat milk, or any milk you prefer.
3. How can I tell when my cupcakes are done baking?
The cupcakes are done when they spring back when lightly touched in the center and a toothpick inserted comes out clean.
Moist Vanilla Cupcakes
Ingredients
Method
- Preheat your oven to 350°F and line a cupcake pan with cupcake liners.
- Sift the flour, sugar, salt, baking soda, and baking powder into a large bowl and whisk them together.
- In a separate bowl, whisk together the melted butter, egg whites, vanilla extract, sour cream, and warm milk until well combined. It’s okay if the batter looks a little clumpy.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until the centers spring back when lightly touched. Allow the cupcakes to cool completely.
- For the buttercream frosting, beat the unsalted butter in a stand mixer with a paddle attachment until smooth.
- Gradually add the confectioners sugar in two batches.
- Finally, add salt, milk, heavy cream, and vanilla extract. Beat the mixture until it becomes light and fluffy.
- Transfer the buttercream frosting to a piping bag and pipe a large dollop onto each cooled cupcake.