Vanilla cupcakes—oh, those delightful little morsels of joy! It’s like biting into a cloud, but sweeter and more rewarding. I remember the first time I made these; it was a chaotic Sunday morning, the kitchen a whirlwind of flour and sugar, but the aroma—heavenly! With each fluffy bite, you’ll feel the world slow down, just a bit, as if savoring the essence of a perfectly lazy afternoon.
Steps
- Heat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt.
- Use a whisk to blend the dry ingredients thoroughly and set the bowl aside. Separate the egg whites from the yolks and reserve the yolks for another recipe.
- In another bowl, combine the sour cream, milk, vanilla extract, melted butter, and egg whites. Mix the ingredients together until they are mostly smooth, even if the butter forms small clumps.
- Pour the wet ingredients into the bowl of dry ingredients. Stir the mixture gently until just combined, avoiding overmixing.
- Evenly distribute the batter into the cupcake liners, filling each about two-thirds full. Bake for approximately 18 minutes, or until the cupcake centers spring back when lightly touched.
- Let the cupcakes cool completely in the tin. Once cooled, pipe a generous swirl of vanilla buttercream on top using a piping bag fitted with your preferred tip. Enjoy your delicious homemade vanilla cupcakes!
Ingredients
- 1 2/3 cups (213g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup (170g) unsalted butter, melted
- 3 egg whites, room temperature
- 1 tablespoon (15mL) vanilla extract
- 1/2 cup (120mL) sour cream, room temperature
- 1/2 cup (120mL) whole milk, warm
- 2 pounds (900g) confectioners sugar, sifted
- 1 pound (450g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 pinch kosher salt
- 1 teaspoon whole milk
Nutritional Values
Calories: 4320kcal | Carbohydrates: 464g | Fat: 224g | Saturated Fat: 144g | Monounsaturated Fat: N/A | Cholesterol: 880mg | Sodium: 1568mg | Sugar: 240g | Calcium: N/A | Iron: N/A
FAQ
- How should I store these vanilla cupcakes?
- These cupcakes can be kept overnight if covered. For longer storage, refrigerate them for up to three days, but allow them to reach room temperature before serving. If they are unfrosted, you can also wrap and freeze them for up to two months.
- Can I use whole eggs instead of just egg whites in this recipe?
- Absolutely! While the recipe uses egg whites to create a whiter cake, you can use whole eggs if you prefer. Simply reduce the sour cream by 1/4 cup to adjust for the added moisture from the yolks.
- What is the best type of frosting for vanilla cupcakes?
- It depends on your preference! American buttercream is sweet and simple to make, while Swiss and Italian meringue buttercreams are lighter and less sweet, letting the cake’s flavor shine through. French buttercream offers a custard-like texture and is great for piping.
- Why does the recipe use butter instead of oil?
- Butter is used for its rich flavor in this recipe. However, if you’re making cupcakes in advance and plan to refrigerate them, you might consider using vegetable oil instead, as it helps the cupcakes remain soft even when cold.
- What are some tips for achieving moist vanilla cupcakes?
- Be sure to measure your flour accurately to avoid dryness. Use high-quality vanilla extract for the best flavor. Additionally, monitor the baking process closely to prevent overbaking, which can lead to dry cupcakes.
Tips
- Accurate Flour Measurement: To ensure your cupcakes remain moist and not dry, measure your flour carefully. Use a kitchen scale for the most accuracy. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
- Quality Vanilla Matters: Vanilla is the star flavor in this recipe, so invest in a good quality vanilla extract or vanilla bean paste. The latter not only enhances the taste but also adds appealing little vanilla specks to your cupcakes.
- Monitor Baking Time: Every oven is different, so keep a close eye on your cupcakes as they bake. Rotate the pan halfway through to ensure even baking, and check for doneness by making sure the centers are springy and a toothpick comes out clean.
- Choose the Right Frosting: For a less sweet and lighter topping, try using Italian meringue buttercream instead of traditional American buttercream. It allows the vanilla flavor of the cupcakes to shine through without overpowering sweetness.
Equipment
- Kitchen Scale – For accurately measuring flour and other ingredients.
- Piping Bag – For applying the buttercream frosting.
- Stand Mixer – Useful for mixing the buttercream and batter efficiently.
- Cupcake Pan – Essential for baking the cupcakes evenly.
- Cupcake Liners – To line the cupcake pan and prevent sticking.
- Star Piping Tip (e.g., 849 tip) – For creating decorative frosting designs on the cupcakes.
