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Vanilla Cupcakes with Vanilla Buttercream

Vanilla Cupcakes with Vanilla Buttercream - featured image
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Perfectly soft and moist vanilla cupcakes topped with a rich, fluffy vanilla buttercream. A classic treat for any occasion!

Ingredients

Scale
  • 1 and 1/3 cups cake flour* spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter* softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large egg whites*
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream*
  • 1/4 cup buttermilk* or 2% or whole milk
  • 3/4 cup unsalted butter softened to room temperature
  • 3 – 3 1/2 cups powdered sugar sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt to taste
  • 2-3 tablespoons whipping cream
  • food coloring if desired
  • sprinkles for decorating

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line a regular-sized muffin tin with muffin or cupcake papers.
  3. In a medium-sized bowl, sift together the cake flour, baking powder, baking soda, and salt.
  4. Whisk the dry ingredients together until well combined.
  5. Set the dry ingredients aside.
  6. In a large bowl, using an electric mixer on medium speed, beat together the softened unsalted butter and granulated sugar.
  7. Continue beating until the mixture is light and fluffy.
  8. Beat in the large egg whites.
  9. Beat in the 1 1/2 teaspoons of vanilla extract until just combined.
  10. In a liquid measuring cup, whisk together the sour cream and buttermilk.
  11. Beat about half of the sour cream mixture into the butter mixture.
  12. Beat about half of the flour mixture into the batter.
  13. Beat in the remaining sour cream mixture.
  14. Beat in the remaining flour mixture.
  15. Mix the batter only until just combined; do not overmix.
  16. Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
  17. Place the muffin pan on the middle rack of the preheated oven.
  18. Bake for 16-20 minutes.
  19. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
  20. Remove cupcakes from the oven when they feel slightly firm to the touch.
  21. Allow cupcakes to cool completely on a wire rack before frosting.
  22. For the Vanilla Buttercream:
  23. In a large bowl, using an electric mixer, beat the 3/4 cup softened unsalted butter until soft and creamy.
  24. Add 2 cups of powdered sugar.
  25. Add the 1 teaspoon of vanilla extract and 1/4 teaspoon of salt.
  26. Beat on low speed until the ingredients are combined.
  27. Gradually beat in the remaining powdered sugar, about 1/2 cup at a time.
  28. Alternate adding the powdered sugar with 1 tablespoon of whipping cream at a time.
  29. Continue beating until the desired sweetness and thickness of the buttercream are reached.
  30. Optionally, beat in a few drops of food coloring if desired.
  31. Frost cooled cupcakes with a knife or spoon.
  32. Alternatively, spoon the frosting into a piping bag fitted with a Wilton 1M tip (or your favorite tip) to decorate.
  33. Decorate with sprinkles if desired.

Notes

Ensure all cold ingredients (butter, eggs, sour cream, buttermilk) are at room temperature for best results.
Do not overmix the cupcake batter once the flour is added; mix only until just combined.
Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly.
Always allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
Adjust powdered sugar and whipping cream in the buttercream to achieve your preferred consistency and sweetness.

Find it online: https://thecozycuppa.com/vanilla-cupcakes-with-vanilla-buttercream/