Vanilla Cupcakes
This soft and airy vanilla cake is the perfect dessert. So simple and elegant, topped with rich vanilla buttercream.
Ingredients
Cake
- 1 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 1/4 cup cornstarch
- 1 1/2 cup granulated sugar
- 1 cup unsalted butter
- 3 eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tbsp vanilla extract
Frosting
- 2 cups unsalted butter
- 6 cups powdered sugar
- 2 tsp vanilla extract
- 1/4 cup heavy whipping cream
Instructions
Cake
- Preheat the oven to 325 degrees
- In a standing mixer add the butter and sugar and mix until combined. Once combined, whip on high for 2 minutes, pausing to scrape down the sides of the mixing bowl every 30 seconds. The mixture should be lighter in color and texture when finished.
- Add the eggs, milk, sour cream and vanilla. Stir until combined.
- In a separate mixing bowl combine flour, baking powder, salt and cornstarch.
- Turn the standing mixer on low and slowly pour in the dry ingredients. Mix until the batter is all combined.
- Once combined, turn the mixer on medium speed for about 20 seconds until the batter is smooth.
- Spoon batter into a cupcake pan with 24 cupcakes lined with baking cups.
- Bake the cupcakes for 20 minutes, remove and let cool in the pan before removing.
Frosting
- In a standing mixer add the butter and whip until it is softened
- Add the powdered sugar and mix until combined
- Add the cream and vanilla extract, whip the frosting for 2 full minutes until light and fluffy
- Frost the cupcakes once cooled.
Nutrition
Calories: 438kcal Carbohydrates: 51g Protein: 2g Fat: 26g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 88mg Sodium: 166mg Potassium: 42mg Fiber: 0.3g Sugar: 42g Vitamin A: 813IU Vitamin C: 0.1mg Calcium: 54mg Iron: 1mg