Vanilla Cupcakes. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle. In a medium-sized bowl, combine flour, baking powder & salt and set aside.

Vanilla Cupcakes

Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract. In medium bowl, whisk together flour, baking powder, and salt. You can cook Vanilla Cupcakes using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vanilla Cupcakes

  1. You need 1 3/4 cup of cake flour.
  2. You need 3/4 tsp. of baking powder.
  3. You need 1/4 tsp. of baking soda.
  4. You need 1/4 tsp. of salt.
  5. It’s 1/2 cup of unsalted butter, softened to room temperature.
  6. Prepare 1 cup of granulated sugar.
  7. You need 3 of large egg whites, at room temperature.
  8. Prepare 2 tsp. of vanilla extract.
  9. It’s of Scraped seeds from 1/2 vanilla bean.
  10. It’s 1/2 cup of sour cream, at room temperature.
  11. You need 1/2 cup of milk, at room temperature.
  12. You need of Your favorite frosting recipe.

In bowl of electric mixer, beat granulated sugar and butter on. Cream the butter and sugar together until the mixture is light and fluffy. Vanilla cupcakes are the perfect base for myriad fillings and frostings. For the richest, fullest flavor and fragrance, use pure vanilla extract.

Vanilla Cupcakes step by step

  1. Preheat the oven to 350°F. Line a muffin tin pan with cupcake liners and set it aside..
  2. In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Set it aside..
  3. Using either a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Then beat in the butter for about 2 minutes, until they are creamed together. Beat in the egg whites, vanilla extract and vanilla bean seeds. When that's all combined, beat in the sour cream. Scrape down the sides of the bowl as needed..
  4. Switch to low speed and slowly add in the dry ingredients. Then slowly add in the milk. Mix until just combined..
  5. Fill each cup up 2/3 of the way full. Then bake for 17-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let the cupcakes sit on the pan for another few minutes..
  6. After about 5 minutes, move the cupcakes to a wire rack. Allow the cupcakes to cool completely before frosting them..
  7. Mine are topped with vanilla buttercream, the recipe of which I have under my profile –>.
  8. Rose designs made using the Wilton 1M tip –>.

Or, better yet, if you are willing to splurge, add the seeds from a vanilla bean to the batter along with the extract. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Vanilla cupcakes may seem a little boring, but I think it's good to have one in your recipe collection that you can use over and over again. This recipe is the one I will be using all of the time from now on! The base of the recipe is simple ingredients, most of which you probably have at home right now.

By Sandra