Ingredients

For the Vanilla Cupcakes:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup (115g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• ½ cup (120ml) whole milk, room temperature

• ¼ cup (60ml) sour cream or plain yogurt (adds extra moisture)
  
  

For the Buttercream Frosting:

• 1 cup (230g) unsalted butter, softened to room temperature

• 3 ½ cups (440g) confectioners’ sugar, sifted

• 2 teaspoons pure vanilla extract

• 2–3 tablespoons heavy cream or milk (adjust for consistency)

• A pinch of salt (to balance sweetness)
  
  

Instructions

1. Prepare the Oven and Pan

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with cupcake liners and set aside.
  
  

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, and salt.

• Set aside.
  
  

3. Cream Butter and Sugar

• In a large mixing bowl, beat butter and sugar together using a hand or stand mixer on medium-high speed for 3 minutes, until light and fluffy.

• Scrape the sides of the bowl as needed to ensure even mixing.
  
  

4. Add Eggs and Vanilla

• Beat in eggs one at a time, followed by vanilla extract.

• Mix until smooth and well combined.
  
  

5. Combine Wet and Dry Ingredients

• Reduce mixer speed to low.

• Add half of the dry ingredients, then pour in milk and sour cream.

• Add the remaining dry ingredients and mix until just combined.

• Avoid overmixing to maintain soft, tender cupcakes.
  
  

6. Fill and Bake

• Divide the batter evenly among cupcake liners, filling each about two-thirds full.

• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

• Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  
  

7. Prepare the Buttercream Frosting

• Beat butter on high speed for 2 minutes, until creamy and pale.

• Gradually add confectioners’ sugar, 1 cup at a time, beating on low until combined.

• Add vanilla extract, salt, and cream or milk, then beat on high speed for 3–4 minutes, until fluffy and spreadable.

• If frosting is too thick, add more milk a teaspoon at a time.
  
  

8. Frost the Cupcakes

• Once cupcakes are fully cooled, use a piping bag fitted with a star or round tip to frost each cupcake.

• Decorate with sprinkles or fresh fruit if desired.
  
  

Tips for Perfect Vanilla Cupcakes

• Always use room temperature ingredients for an even batter.

• Do not overmix after adding flour; this keeps cupcakes light and tender.

• For extra flavor, add a few drops of almond extract or a pinch of lemon zest.

• Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.