Vanilla Cupcake Recipe
This vanilla cupcake recipe is so simple and you likely have everything that you need in your pantry and fridge!
Servings: 14 cupcakes
Ingredients
- 1 ⅓ cups all-purpose flour
- 1 ¼ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup full-fat sour cream
Instructions
- Preheat the oven to 350°F.
- Line a 12-count muffin pan with liners. Line second muffin pan with 2 liners. Set both aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- Add in the sour cream and mix until fully combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. DO NOT OVERMIX THE BATTER!
- Scoop the batter into the cupcake liners, filling them a little over half way full.
- Bake in separate batches for 18-22 minutes or until a toothpick comes out clean.
- Let cool on a wire rack completely before icing.
Notes
You can make these ahead of time and freeze! Allow to cool completely, then wrap each cupcake in plastic wrap and store in a freezer bag. They won't completely harden, so don't store anything heavy on top of them in the freezer! Pull out and allow to thaw on the counter before decorating.