This simple and easy recipe for vanilla cupcakes is absolutely perfect for any occasion or just when you feel like having a cupcake.
Vanilla cupcakes are my absolute favourite type of cupcake out there. Yes, it's number one in my books. However, I could never find the right recipe that was soft and moist. After a long while of searching and testing different recipes, I have finally found the right recipe that's both soft and moist. And a bonus is that I am able to alter this recipe easily from a soft and fluffy cake to a more pound cake texture, which I find the older women in my house prefer.
I cannot begin to tell you how many cupcakes I have baked in the last few months with this recipe. Dozens and dozens. But they were a hit. Below, I am going to share with you my step-by-step guide to the perfect vanilla cupcakes. Let's get started!
1. First, make sure you take out half a cup of butter and two eggs.
You need to leave these out for 30 minutes to 1 hour to bring them to room temperature. Though, the timing really depends on the temperature of your kitchen. This recipe works really well with room temperature ingredients.
2. Prepare your dry ingredients.
Measure out your flour, baking powder and salt (if using unsalted butter) in a small bowl. Then sift and set it aside.When you’re measuring your flour, DO NOT PACK IT into the measuring cup. Instead, stir the flour around first, spoon it into the measuring cup and then level if off with the back of a knife. This ensures you're measuring correctly. Too much flour and you’ll end up with dense muffins, not cupcakes. It seems tedious, I know. But I didn't listen to this tip at first and guess what? I got muffins. Not cupcakes. With this method, my cupcakes are soft and fluffy.
3. Cream the butter and the sugar using either a stand mixer or a hand mixer.
Make sure you cream the butter and sugar really well for 5-7 minutes on medium speed. This is probably the most important step. You need to whip enough air into the butter and sugar to achieve soft and fluffy cupcakes. Mix until the butter turns really pale or until the mixture looks like it has doubled in size.
Tip: I know the picture shows the butter and sugar together at once. But, don't do this. If you do, you'll have sugar flying everywhere, especially if using a hand mixer. Cream the butter first and add the sugar slowly. Then begin creaming them together.
Your butter and sugar mixture should look like this when you're done. Soft, pale, airy and fluffy.
4. Add two eggs and vanilla.
I always crack the egg in a separate bowl to make sure no shells get in the batter. I then add vanilla directly to the cracked egg. I find adding your extracts or essences directly to the egg gets rid of any raw egg taste that may linger when your batter is done. Add the eggs one at a time to make sure everything is evenly combined.
5. Add the secret ingredients: Sour cream and Mayonnaise.
You need 1/3 of a cup of sour cream plus 2 tablespoons of mayo. These two ingredients are crucial to moist, soft and fluffy cupcakes. The sour cream provides moisture while the mayo (which is just whipped eggs and oil) makes these cupcakes soft and fluffy. I always use 14% sour cream. If you don't have this on hand, you can use light sour cream or high fat greek yogurt. I haven't tried it myself, but others have told me these alternatives work just as well.
Note: if you want to achieve a pound cake texture, omit the mayo and add half a cup of 14% sour cream as opposed to a third of a cup.
This is what your batter should look like after adding the eggs, vanilla, sour cream and mayo.
6. Add the dry ingredients to the wet ingredients.
Ensure to mix just until combined. If you mix for too long, your cupcakes will be quite dense as oppose to fluffy.
Note: This rule only applies when you start adding in the dry ingredients because overmixing flour develops the gluten. But this doesn't mean not to mix it enough. Just mix the batter until you no longer see flour, large clumps and everything looks fairly smooth.
*Your batter will be THICK. This is what you want.
7. Preheat your oven to 350 degrees Celsius on the convection setting. Fill your cupcake liners 3/4 way. They will rise quite a bit in the oven.
8. Then frost with your favourite frosting and enjoy.
Find the recipe for my buttercream frosting here.
Recipe
Prep Time: 15 mins
Cook time: 14 mins
Servings: 16
Ingredients
1 and 1/3 cup (165 grams) all-purpose flour (spooned & leveled)
1 and 1/4 teaspoon baking powder
1/2 teaspoon salt (if using unsalted butter)
-Omit if using salted butter
1/2 cup (115 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (120 grams) sour cream 14% (m.f) or high fat greek yogurt
Directions
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer, beat the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then the vanilla.
Add in the sour cream and mix until fully combined.
Slowly add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
Scoop the batter into the cupcake liners, filling them a little over half way full.
Bake at 350 F for 18-22 minutes or until a toothpick comes out clean.
Let me know if you tried it or feel free to leave a tip in the comments below!
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