Yes that’s a long title but it’s amazing how many times people can fall in love 😍😍
Let me just jump right into this and start by saying that these are the most amazing vanilla cupcakes I have EVER eaten! 😄 yep! bold statement but honestly..I have no words to describe these little cottony cloud-like cakes. Biting into one literally takes you away to buttery vanilla heaven 😋😋
I made these on a whim in between all my chocolate donuts cravings and fresh bread making. I’ve actually been working on these cupcakes this past month and when I made this specific batch, they were an obvious winner. I already have a favourite vanilla cupcake recipe which I adore but I wanted to switch it up a bit and make them fluffier. Those cupcakes are slightly more tender, being a little bit denser, but very delicious. Today’s cupcakes have that same deliciousness but are outright fluffy. Like pure soft fluffiness here
I used the standard creaming method with these. You need to make sure to beat the butter and sugars until really pale and fluffy. It makes such a soft and fluffy cupcake, I love it!
As a dairy, I use a mix of sour cream and milk which is my favourite for most of my cakes but you can use buttermilk in the place of these two it is amazing as well 🙂
The aroma these cupcakes released as they were baking and then cooling was incredible! It was so hard to wait for them to be frosted with my favourite vanilla frosting and ready to eat my brother ate one warm and declared it the best vanilla cupcake and said that they were very “heart warming” he’s a hard core vanilla lover so his opinion really matters to me here.
I’m so happy with how these cupcakes turned out and I cannot wait for you all to try it!
Don’t forget to tag me @dutchbakerblog on Instagram, Facebook or Twitter with all your dutch baker bakes 💛
Best Ever Vanilla Cupcakes
Makes 12 cupcakes.
- 1 1/2 cups (190gms) minus 3 tablespoons*
- 2 tablespoons cornstarch/cornflour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150gms) softened butter
- 3/4 cup (150gms) caster sugar** (see notes below)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup (60gms) sour cream
- 1/4 cup (60mls) milk
- 1/2 cup (100gms) salted butter, softened
- 1 1/2 cups (190gms) icing sugar
- 1 – 2 tablespoons cream or milk
- 1/4 – 1/2 teaspoon vanilla extract, to taste
- Preheat oven to 170C. Line a muffin tray with cupcake cups.
- In a bowl, whisk together the flour, cornstarch, baking powder and soda and salt until well combined. Set aside.
- In a mixing bowl, whisk butter for about a minute until creamy. Add the sugar and whisk until paled and fluffy, 3 – 4 minutes. (See here for tips on how to cream butter and sugar).
- Add in eggs one at a time whisking well in between each addition. Add in the vanilla extract.
- Add in about a third of the flour mix then the sour cream followed by another third of the flour mix then the milk and finally the last of the flour mix. Whisk only until *just* combined. Batter is slightly thick.
- Divide batter between cupcake cups and bake until cooked through and a toothpick comesout cleanor with a few moist crumbs, about 15 – 17 minutes. Remove cupcakes from tray and cool on a wire rack before frosting.
For the frosting
- Whisk butter on high speed until very creamy and pale in colour, about 5 minutes.
- Add in the icing sugar in 1/2 cup increments whisking for about 30 seconds in between each addition.
- Add in cream until desired consistency is reached then vanilla extract to taste. Whip frosting for another 40 – 60 seconds until fluffy.
- Frost cooled cupcakes and store in an air tight container at room temperature for up to 3 days.
*Measure 1 1/2 cups of flour then remove 3 tablespoons. Add in the cornstarch/cornflour and whisk. This makes the cupcakes super soft and fluffy.
**I have found that white or granulated sugar comes in all different sized granules and the best for great texture is caster/super fine sugar. Any white sugar will work fine so I’ve adjusted the amounts to make it more accurate. You can use up anywhere from 2/3 to 3/4 cup/150gms + 2 tablespoons sugar if you like a sweeter cupcake.
Recipe by the dutch baker.