top of page

Homemade Fluffy Vanilla Cupcakes

Updated: Jun 28, 2023

One morning while I was dropping my daughter at school, she asked me if I can make vanilla cupcakes for her and she would love to have it after I pick her up at school. I really can't refuse her request. So, I made it anyway because I have been making muffins for her lately. It time to make some thing different for them to try.


Vanilla Cupcakes photographed by Pitsuda's Kitchen


There are two separate steps to make these cupcakes which are the cakes and the buttercream frosting. I tend to make the cake has enough sweet but not too much because the frosting has the sweet taste already and when it bite them all together make the whole first bite delicious. Vanilla cake is pretty much like a white cake. So, the ingredient has egg but I only use the white egg. This cupcake has rich flavor of milk and creamy from sour cream and whole milk.


I can't disappoint to serve these cupcakes for a party, or any kind of event with kids. My daughters always love it. I'm always have ingredients ready in my refrigerator and I can make em' any time of the week and they usually not last for too long. They gone within a day or two which make me really happy. My daughters always said "whatever mommy make taste sooooooo good", theses words bright up my day. ^^



Menu Ingredients Make for 12 Cupcakes



Cupcake Ingredients

  • 1 and 3/4 cups of Cake Flour

  • 3/4 teaspoon of Baking Powder

  • 1/4 teaspoon of Baking Soda

  • 1/4 teaspoon of Salt

  • 1/2 cup (1 stick) of Salted Butter, soften to room temperature

  • 1 cup of Granulated Sugar

  • 3 large Egg White at room temperature

  • 2 teaspoons of Pure Vanilla Extract

  • 1/2 cup of Full-Fat Sour Cream at room temperature

  • 1/2 cup of Whole Milk at room temperature


Cupcake Preparation

  1. Preheat the oven to 350 Fahrenheit. We will use12-cup muffin pan and line 12 cupcakes liners.

  2. In a small bow, whisk dry ingredients; cake four, baking powder, baking soda, salt together and set aside.

  3. Using hand mixer beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg white, vanilla extract, and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure these are no lumps at the bottom of the bowl. The batter will be singly thick.

  4. Pour the batter into the liners fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean.After it done, take them out and allow the cupcakes to cool completely before frosting.


Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.



 




Vanilla Buttercream Ingredients

  • 1 cup (2 sticks) of Salad Butter, soften to room temperature

  • 4 to 5 cups of Confectioners' Sugar

  • 1/4 cup of Heavy Cream, Half & Half, or Whole Milk at room temperature

  • 2 teaspoons of Pure Vanilla Extract

  • Salt, to taste


Vanilla Buttercream Preparation

  1. In a medium-large bowl, using hand mixer beat the butter on medium speed until creamy about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the whole milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste and add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.

  2. You can control the consistency at this point - add up to 1/2 cup more confectioners' sugar if frosting is too thin or more whole milk if frosting is too thick (add only 1 tablespoon at a time, beat together, then taste and add more if desired).

  3. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting to medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash for milk will help thin the frosting out again, if needed.





Thank you so much for reading my recipe blog and I hope you can use this vanilla cupcakes for your events at home. If you have try this recipe and like it, please give me some comments or tell me what you think. I would love to hearing from all of you who come across my website.



 

25 views0 comments

Recent Posts

See All

Kommentare


bottom of page