Ingredients
Method
Cupcakes
- Preheat oven to 350°F (175°C) and line a cupcake pan with 16 liners.
- Combine cake flour, baking powder, salt, and sugar in a large mixing bowl.
- Add oil, egg, vanilla extract, sour cream, and milk. Mix until just combined, then beat for 1 to 2 minutes until the batter is smooth and homogenous.
- Fill each liner about ⅔ full (approximately 50g or 1 3/4 oz) with batter. Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Vanilla Buttercream Frosting
- Beat softened butter with a paddle attachment until smooth. Gradually add powdered sugar while mixing, then pour in cream, vanilla extract, and salt, beating until light and fluffy.
- Frost cooled cupcakes using a small offset spatula or piping bag and top with sprinkles.
Nutrition
Notes
Room Temperature Ingredients: Ensure all ingredients are at room temperature before beginning the recipe for the best results.
Gluten-Free Flour: Swap cake flour with gluten-free all-purpose flour for a gluten-free option.
Room Temperature Storage: Store the vanilla cupcakes in an airtight container at room temperature. They stay fresh for up to 3 days. Refrigerator Tips: If frosted, it’s best to store cupcakes in the fridge, especially if using cream cheese or buttercream frosting. Place in an airtight container to prevent them from drying out.
Freeze: Unfrosted cupcakes can be frozen for up to 2 months. Wrap each cupcake individually in plastic wrap, then place in a ziplock bag. Thaw at room temperature or in the refrigerator. When freezing, ensure cupcakes are completely cooled to prevent condensation and soggy cupcakes upon thawing.