The Untold Secret To VANILLA CUPCAKES In Less Than Ten Minutes

I have a big love for cupcake recipes. My go-to vanilla cupcakes are my favorite homemade vanilla cupcakes, a mini blueprint of my favorite white cake, and vanilla cake recipe. I’m not calling these the best vanilla cupcakes. They are just the mini version of my vanilla cake and white cake recipe, remember? So I’m not jumping to conclusions.

These vanilla cupcakes are downright though the fluffiest, butteriest, and sweetest vanilla cupcakes I’ve ever baked. Oh goodness! I nearly ate the entire batch to myself when I was testing the recipe this past weekend.

This is my favorite recipe for Homemade Vanilla Cupcakes. These cupcakes are what all other cupcakes wish they could be.

Secrets of How to Make the Best Homemade Vanilla Cupcakes

Egg Whites: The key to creating a clean, light, and smooth-textured vanilla cupcake is all in the structure. Instead of using whole eggs, you’ll use 3 egg whites and add a little extra protein from sour cream and whole milk. This will give you the base for a larger crumb (the tiny holes inside your cupcakes) which will result in more volume for your cupcakes, as well as a stronger structure to hold them up.

Butter (Room Temperature): The most important part of making vanilla cupcakes is the butter. If you use softened (i.e. room temperature) butter, it will be much easier to incorporate into the batter, which will make for a better cupcake.

Sour Cream: I’m going to walk you through a recipe for cupcakes that are so luscious and moist, that you’ll be making them again and again. Sour cream, in combination with oil and sugar, is the secret to these Vanilla Cupcakes' success.

Cake Flour: I’ve been asked about this a lot, so I just had to talk about it on here. Cake flour is really important when it comes to making amazing vanilla cupcakes that you can pipe writing onto. Cake flour is a very fine flour and creates the softest texture for some reasons which I’ll get into in a minute. But the main reason why you need to switch out your all-purpose flour for cake flour is that it creates the softest cake ever!

The Best Vanilla Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 14 cupcakes

Author: Sophie

This vanilla cake batter can also fit in 3 6-inch cake pans, making a lovely and adorable 6-inch vanilla cake! This allows you to make all three different layer cakes using only one recipe. Now that's efficiency!

Today’s recipe is for a classic vanilla cupcake. The batter is moderately thick. Here’s what it will look like when everything’s mixed up. Run a whisk through it all a few times when it’s done in the mixer; this helps pick up any pieces of butter that could be at the bottom. It helps create an even, fluffy texture to the cupcake that makes eating not just enjoyable but delicious.

These are the most delicious vanilla cupcakes you'll ever make. So rich, soft, and moist it's hard to believe they're homemade. Made with creamed butter, cake flour, sour cream, and egg whites these cupcakes are infinitely fluffy and buttery.

Ingredients:

• 210g cake flour, leveled
• ¾ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 115g unsalted butter, softened to room temperature
• 200g granulated sugar
• 3 large egg whites, room temperature
• 2 tsp pure vanilla extract
• 120g full-fat sour cream, room temperature
• 120ml whole milk room temperature
• vanilla buttercream and sprinkles for decoration

Method:

• Preheat the oven to 350°F / 177°C. Line a 12-cup muffin pan with cupcake liners and a second pan with 2 liners as this recipe will make about 14 cupcakes.

• Set aside.

• With a whisk, mix the cake flour, baking powder, baking soda, and salt together. Set aside.

• Next, beat the butter on high speed until smooth and creamy, using a handheld or stand mixer fitted with a paddle attachment, for about one minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Occasionally scrape the sides and up the bottom of the bowl with a rubber spatula.

• Add the egg whites, vanilla extract, and vanilla essence and beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl to mix everything evenly. Turn the mixer to low and add the dry ingredients until just incorporated. With the mixer still on low, slowly pour in the milk until combined. Do not over-mix.

• You may need to whisk it by hand to ensure that there are no lumps at the bottom of the bowl. The batter will be fairly thick.

    

• Spoon the batter into the liners and fill them up to  ⅔ full, to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

• Let the cupcakes cool completely before frosting.

• Frost the cooled cupcakes with vanilla buttercream. Leftover cupcakes keep well in an air-tight container in the refrigerator for at least 3 days.

Vanilla Cupcakes Frosting

The only thing better than frosting is buttercream frosting. If that doesn’t convince you then maybe this will: cream cheese makes the best buttercream frosting. Seriously, I’ve made a few batches of it in the past and this stuff is like heaven in your mouth. Like, seriously.

Stand back, I’m about to be serious. For a second. Moving on.

No cupcakes in your life are complete without frosting. But so many go too far overboard, which is why we are huge fans of the minimalist frosting approach. Just one or two nice swirls to bring all the flavors together into a single harmonious bite. Here are a few more suggestions for the frosting options you have Swiss Meringue ButterCream, Chocolate ButterCream, Strawberry ButterCream, or White Chocolate Frosting.

As a cupcake baking enthusiast, my passion for baking is as sweet and creamy as the frosting I decorate my confections with. Though I might not have the prettiest blog in town . . . it's one of the most intelligently written.

Hope you love your visit to Cake Nation blog!

Follow me on Instagram sophieskitchen8 and tag your lovely creations.