These vanilla cupcakes are delightfully moist and fluffy, infused with pure vanilla flavor. Topped with swirls of luscious frosting, this recipe is the ultimate treat for vanilla cupcake lovers!
INGREDIENTS
- 1 ¼ cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk (room temperature)
- ¼ cup vegetable oil
- 2 tbsp sour cream (room temperature)
- 1 egg (room temperature)
- 1 tbsp vanilla extract or vanilla bean paste
Vanilla Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 2 ½ cups powdered sugar
- 1 ½ tsp vanilla extract or vanilla bean paste
- ¼ tsp salt
- 2 tbsp heavy cream
Additional Ingredients
- 1 tbsp white nonpareil sprinkles
INSTRUCTIONS
Vanilla Cupcakes
- Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk, vegetable oil, sour cream, egg, and vanilla extract or paste. Stir until the wet and dry ingredients are just combined—avoid overmixing.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 20 minutes, or until the tops spring back when gently pressed.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Vanilla Buttercream Frosting
- In a large mixing bowl or stand mixer with a paddle attachment, beat the butter on medium-high speed for about 5 minutes, until it becomes pale and creamy.
- Gradually add the powdered sugar and mix on low speed until fully combined.
- Add the vanilla extract or paste, salt, and heavy cream. Mix on low speed until incorporated, then increase to medium speed and whip for 2–3 minutes, scraping the bowl as needed, until the frosting is smooth and fluffy.
Decorating the Cupcakes
- Transfer the frosting to a piping bag fitted with a Wilton 1M tip. Pipe a swirl onto each cupcake, resembling an ice cream cone.
- Sprinkle with white nonpareil sprinkles for a finishing touch.
STORAGE TIPS
- Store cupcakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving.
- Metric conversions are provided as a guide; verify for accuracy if needed.
