Worlds Best Cupcake Recipe
This is my go-to recipe for homemade vanilla cupcakes, and I hope you enjoy it! Because they are made with butter that has been creamed, cake flour, sour cream, and egg whites, these cupcakes are very buttery, in addition to being soft, sweet, and fluffy.
Our recipe for vanilla cupcakes is without a doubt one of the most well-liked ones featured on this website. The use of butter that has been creamed, together with cake flour, sour cream, and egg whites (but not the yolks! ), ensures a crumb that is tender, airy, and cake-like. A true and authentic vanilla taste may be achieved by combining pure vanilla extract with the optional use of vanilla beans. To decorate each one with vanilla buttercream, you may either use a piping tip or a knife.
Worlds Best Cupcakes Recipe
Ingredients
1 and 3/4 cups of cake flour (207 grams) (spoon & leveled)
Baking powder equal to 3/4 of a teaspoon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) of unsalted butter, brought at room temperature until melted
1 cup (200g) granulated sugar
The whites of three big eggs, at room temperature
2 teaspoons pure vanilla extract
seeds taken from half of a vanilla bean that have been scraped (optional)
1/2 cup (120 grams) of sour cream with the full amount of fat, at room temperature
1/2 cup or 120 milliliters of room-temperature whole milk
buttercream with vanilla flavoring and sprinkles for embellishment.
Instructions
Turn the temperature on the oven to 350 degrees Fahrenheit (177 degrees Celsius). Cupcake liners should be used to line a muffin tin with 12 individual cups. Prepare a second baking pan by lining it with two paper liners. This recipe should yield around 14 cupcakes. Set aside. Combine the cake flour, baking powder, baking soda, and salt in a mixing bowl and whisk until combined. Set aside.
Beat the butter on high speed using a handheld mixer or a stand mixer equipped with the paddle attachment until it is silky smooth and creamy, which should take approximately one minute. After adding the sugar, continue beating at a high speed for another two minutes until the mixture is smooth and creamy. As necessary, use a rubber spatula to scrape the sides and bottom of the bowl, starting from the bottom and working your way up. After adding the egg whites, vanilla essence, and vanilla bean, continue to beat the mixture for at least two minutes on medium-high speed until it is blended and smooth.
After ensuring that the sides and bottom of the bowl have been scraped clean as necessary, begin to beat in the sour cream. While the mixer is on a low speed, add the dry ingredients and continue adding them until they are completely incorporated. While maintaining the low speed of the mixer, gradually pour in the milk until it is incorporated. Take care not to overmix. It is possible that you may need to do all of the whisking by hand in order to ensure that there are no lumps at the bottom of the bowl. The batter will have a somewhat thick consistency.
Put the batter into the liners by pouring or spooning it in; however, fill them no more than two-thirds of the way. Bake for 19–22 minutes, or until a toothpick inserted in the middle comes out clean. If using a timer, start checking after 19 minutes. Bake the mini cupcakes for approximately 11–13 minutes at the same temperature in the oven. This should yield approximately 30–36 mini cupcakes. Before applying the icing, the cupcakes should be allowed to fully cool down. Vanilla buttercream should be used to frost cupcakes once they have cooled.
