I’ve made more batches of vanilla cupcakes than I could count and I say with confidence this is a perfect recipe. These cupcakes are light, fluffy, and flavourful, just waiting to be topped with buttercream. I never get tired of these cupcakes, they’re the perfect individually sized sweet treat that look super elegant.
There are so many varieties, colours, flavours and ideas when it comes to cupcakes so it’s impossible for them to be boring. While these taste amazing just as they are, they’re also a great base recipe. Try adding fruit, chocolate chips, citrus zest, different essences to make your favourite flavour.
- ½ Cup | 125g Butter
- ¾ Cup | 170g Sugar
- 1 Teaspoon | 5ml Vanilla Extract
- 2 Eggs
- 1½ Cups | 190g All Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Sour Cream or Natural Yoghurt (optional)
- ½ Cup | 125ml Milk
- In a large mixing bowl beat together the butter and sugar until light and pale.
- Add the vanilla extract and eggs one at a time, beating in between each addition.
- In a medium sized mixing bowl sieve the flour, baking powder and salt together.
- Add the dry ingredients to the wet along with the sour cream and milk. Fold the batter together until just combined.
- Divide the cupcake batter between 12 cupcake liners and place into a 180C | 350F oven for 20 minutes or until the cupcakes spring back when pressed.
- Cool on a wire rack before icing.
Make sure the butter is at room temperature before trying to cream it with the sugar. Just remove it from the fridge 1-2 hours before you need it.
This is a great basic vanilla cupcake recipe. Try adding 1 cup of fruit or chocolate chips to change up the flavor.