These perfect vanilla cupcakes are made from scratch and earn its title based on a perfectly domed cupcake with great texture, moistness, and flavor. A homemade buttercream frosting makes this vanilla cupcake sheer perfection.
My son loves brownies and chocolate lava cakes but when it comes to cupcakes, he likes vanilla. Since I’ve been making a lot of chocolate desserts lately, I decided to switch it up and make vanilla cupcakes. I thought finding a great vanilla cupcake recipe would be easy, but let me tell you, it turned into a real challenge with several batches of cupcakes being made before finally finding “the one”.
I trialed recipes from reputable bloggers – Eva Bakes; Sally’s Baking Addiction; Life, Love and Sugar; Natasha’s Kitchen; Glorious Treats
One recipe called for buttermilk. One called for sour cream and milk. Some recipes had oil, some had butter. Some of the recipes used cake flour and others used all-purpose flour. When all the recipes claim to be great, it’s hard to know which one is best unless you make each one. Usually, people don’t have time to make so many different variations, but I was determined to find the answer.
As I trialed the various recipes, I was surprised at the different consistencies in the batter. Some were slightly thick and fluffy, while others were soupy and runny.
Although all of the cupcakes were good, there were definitely variations. One batch of cupcakes wouldn’t form a dome and was too crumbly in texture. Another batch was too dense and spongy. One seemed to lack the vanilla flavor. I was starting to wonder if there really was a “perfect cupcake”, especially as I spooned the next soupy batter into the liners, but then …
I pulled out my next batch of cupcake. They were a nicely golden brown color with a perfect dome shape and my hopes soared. As I tasted this cupcake, this one stood out above the rest and was outstanding in flavor and texture. The cupcake itself was moist without being too dense or spongy, but just right.
After tasting six different batches in three days, I can honestly say that this cupcake is “the one”. There is no need to look further. Full credit goes to Glory at Glorious Treats for developing this wonderful recipe.
Here’s how to make Perfect Vanilla Cupcakes:
In large bowl, combine cake flour, baking powder, baking soda, and salt together. Set aside.
In another large bowl, add in eggs, sugar, vanilla extract and oil. Blend with electric mixer on medium speed until ingredients are combined.
Add in half of the flour mixture followed by half of the milk. Blend on low speed just until combined.
Add in remaining flour mixture followed by sour cream. Blend just until combined.
Fill cupcake liners 2/3 full with batter. Bake at 350 degrees F for 12 – 14 minutes or until toothpick inserted into center of cupcake comes out clean.
Remove pan to wire rack to cool. Keep cupcakes in pan for 2 minutes and then remove to wire rack to finish cooling completely.
Frost with desired choice of frosting.
Perfect Vanilla Cupcakes
These perfect vanilla cupcakes have a perfectly domed cupcake, great texture, flavor and moistness.
- 1 1/4 cups cake flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temp
- 1 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 cup oil (vegetable, canola)
- 1/3 cup milk (whole or 2%)
- 1/3 cup sour cream (full fat)
- 1/2 cup (1 stick) unsalted butter, softened
- 3 1/2 - 4 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 1/2 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with paper liners.
2. In large bowl, combine cake flour, baking powder, baking soda and salt together. Set aside.
3. In separate bowl, blend eggs, sugar, vanilla, and oil with electric mixer on medium speed until well blended.
4. On low speed, add 1/2 of the dry ingredients and milk until combined.
5. Add in remaining flour and sour cream. Beat until just combined.
6. Fill liners 2/3 full with batter. Batter will be very thin.
5. Bake at 350 F for 12 - 14 minutes or until golden brown.
6. Cool in pan for 1 - 2 minutes and then carefully remove cupcakes to wire rack to continue cooling.
7. Frost with choice of frosting once cooled.
Blend butter and vanilla on medium speed with electric mixer until smooth, approx. 2 minutes. Add one cup of powdered sugar at a time until smooth. Add cream until desired consistency is reached.
Pick Wilton decorating tip and put in disposable frosting bag.
Use tall glass and put disposable liner inside glass. Use spatula to scoop frosting into bag.
Decorate cupcakes with frosting.
To make one cup cake flour: measure 1 cup all-purpose flour. Remove two tablespoons of flour. Replace with two tablespoons of cornstarch.