I filmed a video for these cupcakes almost 3 years ago and although the photos aren’t the best and the video quality isn’t great I’m still very happy I filmed it. This is my go-to recipe for vanilla cupcakes. I think I’ve used this vanilla base for 20 other cupcake recipes. Blueberry pancake cupcakes? I’m almost certain I used this base. Nutella stuffed cupcakes? Positive I used this recipe as well. I guess you guys can call me a cheater. Kind of. I’m just making the same cupcake over and over just stuffing it with different fruits and chocolates. That isn’t necessarily a bad thing, it just means that they’re that good!
- 1 3/4 cups cake flour
- 1 cup sugar
- 2 eggs
- 1/2 tbsp vanilla extract
- 1/2 tbsp vanilla paste
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 tbsp unsalted butter
- 1/2 cup sour cream
- 2/3 cup whole milk
- 1/4 cup vegetable oil
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp whole milk
- 1 tbsp heavy cream
- pinch fine salt
Preheat oven to 350 degrees F.
In a large bowl, sift the cake flour, baking soda, baking powder, and salt, set aside.
In a separate large bowl, mix the butter and sugar until smooth.
Add the eggs to the butter mixture and mix until well incorporated.
Stir in the vanilla bean paste, vanilla extract, sour cream, vegetable oil, and milk.
Add the flour mixture to the butter mixture and mix until well combined, be careful not to over mix.
Using an ice-cream scoop, scoop the batter evenly into your muffin tin and bake for 14-16 minutes.
To make the frosting, mix the unsalted butter for about 2 minutes.
Add the powdered sugar, vanilla extract, milk, heavy cream, a pinch of fine salt or 1 tsp lemon juice and mix for about 5 minutes on medium-high speed.
Frost your cooled cupcakes with a piping bag or an offset spatula sprinkle some Nonpareils if desired and enjoy!