Description
Delight in these classic vanilla cupcakes featuring a moist and tender crumb, topped with a rich and fluffy vanilla buttercream frosting. Perfect for any celebration or simply to satisfy your sweet tooth!
Ingredients
Scale
Cupcake Ingredients
- 1 2/3 cups (213g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup (170g) unsalted butter, melted
- 3 egg whites, room temperature
- 1 tbsp (15mL) vanilla extract
- 1/2 cup (120mL) sour cream, room temperature
- 1/2 cup (120mL) whole milk, warm
Buttercream Frosting Ingredients
- 2 lbs (900g) confectioners sugar, sifted
- 1 lb (450g) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 pinch kosher salt
- 1 tsp whole milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake papers to prepare for baking.
- Mix Dry Ingredients: Sift together the all-purpose flour, granulated sugar, kosher salt, baking soda, and baking powder into a large bowl. Whisk these dry ingredients to combine thoroughly.
- Prepare Egg Whites: Separate the egg whites from yolks, saving yolks for another use. Use only the egg whites for this recipe.
- Combine Wet Ingredients: In a separate bowl, whisk together melted butter, egg whites, vanilla extract, sour cream, and warm milk until well blended. The mixture might be a bit clumpy, which is normal.
- Combine Wet and Dry: Add the wet ingredient mixture to the dry ingredients and mix gently until just combined, avoiding overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Portion the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for approximately 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back when touched.
- Prepare Buttercream: Using a stand mixer, cream the room temperature butter until smooth. Gradually add the sifted confectioners sugar in two batches, mixing until fluffy and well incorporated.
- Finish Buttercream: Add the kosher salt, whole milk, heavy cream, and vanilla extract to the creamed butter and sugar. Continue mixing until the buttercream is light, fluffy, and smooth.
- Decorate: Once cupcakes are completely cooled, transfer the buttercream to a piping bag and pipe a large dollop atop each cupcake for a beautiful finish.
Notes
- Room temperature ingredients help the batter combine smoothly for a tender cupcake.
- Saving egg yolks for other recipes reduces waste; they can be used in custards or rich frostings.
- Do not overmix the batter to avoid dense cupcakes.
- Ensure cupcakes are fully cooled before frosting to prevent buttercream from melting.
- Use a sifter for sugar to avoid lumps in your buttercream.
- Warm milk improves the integration of wet ingredients and helps create a smooth batter.
