Ingredients
Cupcakes
- 1 ⅔ cup flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter, at room temperature
- 1 egg
- ¼ cup sour cream
- ¾ cup milk
- 2 teaspoons vanilla extract
Buttercream Icing
- ¾ cup butter, at room temperature
- 3 cups icing sugar
- 2 teaspoons vanilla extract
- 3 tablespoons milk
- pinch salt
- food colouring and flavorings
Instructions
Cupcakes
- Preheat the oven to 180 °C. Line a cupcake pan with 12 liners.
- Sift the flour, baking powder and salt into a large mixing bowl.
- In a separate mixing bowl, whisk together the sugar and butter until light and fluffy. Add in the eggs, then the sour cream, milk and vanilla extract. Whisk until its all combined.
- Add the dry ingredients to the egg mixture and stir until completely incorporated.
- Fill the cupcake liners about 2/3 full (approximately 1/4 cup batter).
- Bake the cupcakes in the preheated oven for about 20 minutes, until cooked through.
- Cool completely before adding the icing
Buttercream Icing
- Using a stand mixer, beat the butter at a medium speed until smooth and creamy, Approximately 2-3 minutes.
- Add in the icing sugar, vanilla and milk. Turn the mixer to high and beat for 3 minutes. Add in the coloring/flavor and mix until incorporated.
- Fill a piping bag with the icing mixture and pipe the icing onto the cupcakes.
There’s something about classic vanilla cupcakes that brings joy to any occasion. Whether it’s a birthday celebration, a casual gathering with friends, or simply a treat to indulge in on a cozy afternoon, these cupcakes never fail to delight. Paired with creamy buttercream icing, they become irresistible bites of sweetness that everyone will love. Today, I’m sharing with you my favorite recipe for vanilla cupcakes with buttercream icing that are sure to become a staple in your baking repertoire.
Preparing the Cupcake Batter
Start by sifting the flour, baking powder, and salt into a large mixing bowl. In another mixing bowl, whisk together the sugar and butter until they are light and fluffy. Gradually add the eggs, followed by the sour cream, milk, and vanilla extract, whisking continuously until all ingredients are thoroughly combined.
Once the wet ingredients are well incorporated, gently add the dry ingredients to the egg mixture. Stir until everything is completely blended together. This step-by-step process ensures that each component is integrated seamlessly. The result is a smooth and well-balanced cupcake batter.
An electric mixer can be utilised to assist in mixing the batter. However, exercise caution not to overmix the batter once the dry ingredients are added. Overmixing can lead to dense cupcakes.
For added flavor, consider incorporating about 1/2 teaspoon of lemon or orange essence into the batter. This subtle addition can enhance the overall taste profile of your cupcakes without overpowering the delicate vanilla flavor.
Filling the Cupcake Liners
Preheat your oven to 180°C and line a cupcake pan with 12 liners. When filling the cupcake liners, aim to fill them approximately 2/3 full, leaving ample space for the batter to rise during baking. This approach not only promotes even baking but also minimizes any potential mess on the baking trays.
To easily and neatly prepare the cupcakes, consider using an ice cream scoop—this will allow you to scoop consistent amounts of batter helping to create uniform cupcakes
Bake the cupcakes in the preheated oven for approximately 20 minutes, until cooked through. The cooked cupcakes should have a light golden-brown color. Cool completely before adding the icing.
Icing the Cupcakes
While icing isn’t essential, it undoubtedly elevates the presentation of cupcakes, adding a touch of elegance even for the novice home chef. Creating impressive icing is within reach for anyone, requiring just a few simple ingredients: butter, icing sugar, milk, vanilla, salt, and coloring, if desired.
Using a stand mixer, beat the butter at a medium speed until smooth and creamy, Approximately 2-3 minutes. Add in the icing sugar, vanilla and milk. Turn the mixer to high and beat for an additional 3 minutes. Finish by adding in coloring/flavor and mix until incorporated. If your find the icing isn’t thick enough, you may need to add in some additional icing sugar.
Transfer the icing into a piping bag fitted with a star-shaped nozzle. To pipe, twist the bag closed and apply slight pressure to achieve a beautiful swirl shape, reminiscent of soft-serve ice cream. With a bit of practice, you’ll effortlessly create stunning cupcakes.
For an extra flourish, consider adding a dusting of sprinkles to complete the cupcakes’ charming aesthetic.
Store completed cupcakes in the fridge for up to 3 days. Bring to room temperature for 30 minutes before serving.
