Vanilla Cupcakes

5 from 1 vote

These Vanilla Cupcakes are classic, fluffy cupcakes infused with a rich vanilla flavor and made irresistibly moist with a hint of sour cream. Easy to make and even easier to love, they're perfect for any occasion.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Keyword: vanilla cupcakes

Servings:

Calories: 237kcal

Author: Joanna Cismaru

Equipment

Ingredients

1¾ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter 1 stick, room temperature
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
½ cup milk
½ cup sour cream

US Customary - Metric

Instructions

Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, combine the flour, baking powder, and salt.
In a separate bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Mix each addition until just combined.
Fold in the sour cream until the batter is homogeneous.
Fill the cupcake liners two-thirds full with the batter.
Transfer the muffin tin to the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
Allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Once cooled, frost the cupcakes with vanilla frosting and top with sprinkles.

Notes

Test for Doneness: Insert a toothpick into the center of a cupcake to check if they are ready; it should come out clean or with a few moist crumbs.
Cool Completely Before Frosting: Allow the cupcakes to cool on a wire rack to prevent the frosting from melting when applied.

Nutrition