Description
Indulge in the irresistible goodness of bakery-style cupcakes with this easy and delicious recipe. These moist and fluffy vanilla cupcakes topped with buttercream frosting are perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Additional:
- 1 1/2 cups buttercream frosting of choice
- Optional sprinkles for decoration
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix Wet Ingredients: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Mix in half of the dry ingredients, followed by milk and sour cream, then the remaining dry ingredients. Stir just until combined.
- Bake: Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost with buttercream and decorate as desired.
Notes
- For extra moist cupcakes, substitute buttermilk for the milk.
- To achieve the bakery look, use a large piping tip for frosting.
- Cupcakes can be flavored with lemon zest, almond extract, or cocoa powder for variations.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 310
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
