[pinterest]
These vanilla cupcakes will be your absolute favorite! They are sooo super moist and fluffy with a perfect light crumb.
Since Valentine’s Day is right around the corner, I decided to decorate mine with a light pink frosting and lots of cute little heart sprinkles. Sidenote: Isn’t that pillow in the background so cute?! I found it at Target for $3! Score!
These cupcakes have an intense vanilla flavor and smooth buttery richness. I added much more vanilla than most traditional vanilla cupcakes call for, but I just always feel like the vanilla never shines through enough for me!
Also, I used a vanilla bean which really amps up the flavor.
Do you see all of those little vanilla bean flecks? So beautiful! ^
You can frost these with any kind of frosting, really. I like to frost my vanilla cupcakes with my deliiiiicious Vanilla Buttercream. This frosting is my favorite vanilla buttercream ever! Of course, everyone’s taste buds are different. But, I really don’t like a frosting that is so sickeningly sweet that you get a stomach ache after one bite. This frosting has the perfect amount of sweetness and is just sooo fluffy. I could not stop stealing spoonfuls out of the bowl!
This recipe is a huge favorite in my family and I know it will be one in yours too! Enjoy!
[pinterest]
Super Moist Vanilla Cupcakes With Vanilla Buttercream
Ingredients
- Vanilla Cupcake:
- 1 cup sugar
- 1 vanilla bean or substitute 1 tsp of vanilla extract
- 1/2 cup butter
- 2 egg whites 1 whole egg
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup sour cream
- 1 tbs + 1/2 tsp vanilla
- 2/3 cup milk
- Vanilla Buttercream:
- 1/2 cup unsalted butter
- 1/2 cup salted butter
- 3 cups confectioner's sugar
- 1 tbs vanilla
- 4-5 tbs heavy cream
Instructions
- For the Cupcake:
- 1. Preheat oven to 350°.
- 2. Scrape vanilla bean and add to sugar. Mix around until separated and set aside.
- 3. Whip the butter until light and fluffy about 2 minutes.
- 4. Add in the vanilla sugar until fluffy.
- 5. Beat in the eggs a little at a time.
- 6. Sift together all dry ingredients and add 1/2 of the flour mixture to the egg mixture.
- 7. Mix in the sour scream and vanilla until combined.
- 8. Add milk then pour in the rest of the flour mixture and mix until smooth. Don't over mix!
- 9. Pour into your cupcake liners and bake for 18-20 minutes or until toothpick comes out clean.
- For the frosting:
- 1. Using the whisk attachment, beat the butter until very light and fluffy for about 4 minutes.
- 2. Add in half of the confectioner's sugar until incorporated.
- 3. Mix in the heavy cream and vanilla until smooth.
- 4. Add in the rest of the confectioner's sugar and whip the frosting until it is really fluffy.
- *If you want a thinner frosting, add more heavy cream. Add less if you want a thicker frosting.
hi dear. when u write ” 2 1/4cups” – do u mean 2 cups and a 1/4th cup ?
Yup, that’s exactly right!
I made these last night. They came out great but I had one issue. I left them to cool on a wire rack. While cooling, the tops of the cupcakes became very moist and sticky, almost wet. Any thoughts on why this happened? Today the cupcakes felt almost wet inside the liner too. I followed the recipe exactly.