Vanilla Cupcake Recipe: A Classic Treat for Every Occasion

Instructions:

For the Cupcakes:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, ensuring everything is well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture in three parts, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing just until everything is combined. Be careful not to overmix, as this can make the cupcakes dense.
6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for the cupcakes to rise.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be slightly golden.
8. Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the Vanilla Buttercream Frosting:

1. Beat Butter: In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.
2. Add Sugar and Vanilla: Gradually add 3 cups of powdered sugar, one cup at a time, beating on low speed after each addition. Once combined, add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat on high speed for 3 minutes, until the frosting is light and fluffy. If the frosting is too thick, add an additional tablespoon of cream or milk. If it’s too thin, add more powdered sugar until the desired consistency is reached.
3. Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost them generously with the vanilla buttercream. Add sprinkles or other decorations if desired.
4. Serve: These cupcakes are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.

What makes this vanilla cupcake recipe stand out is its simplicity and the use of high-quality ingredients. The combination of butter, sugar, and vanilla creates a tender and flavorful cupcake, while the sour cream adds a touch of tanginess and moisture. The vanilla buttercream frosting is rich and creamy, making it the perfect complement to the light and airy cupcake.