Vanilla Cupcakes
This recipe is printed from Scissors, Paper, Bacon.
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.