BEST EVER MOIST VANILLA CUPCAKES
Forget the box mix, these easy, from-scratch Moist Vanilla Cupcakes really are the best ever. The recipe turns out amazing every time, and the sweet white cupcakes are perfect for everything from birthdays to baby showers, and weekends to weddings!
Provided by Amy Nash
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.
- Beat the butter and sugar on high speed in a stand mixer or using a handheld mixer for 3 minutes until creamy and light. Scrape sides and bottom of the bowl.
- Add egg whites and vanilla, beating on medium-high speed until combined. Beat in sour cream.
- Add the dry ingredients, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
- With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
- Fill each cupcake liner about 2/3 full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Cool completely before frosting.
Nutrition Facts : Calories 198 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 171 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving
VANILLA BEAN SOUR CREAM CUPCAKES
I love the slight tang that the sour cream offers the cupcakes and how incredibly moist they are. These Vanilla Bean Sour Cream Cupcakes will definitely be my new go-to Perfect White Cupcake Recipe.
Provided by Katie
Categories Cakes and Cupcakes
Time 30m
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.
- In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.
- In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.
- Fit a stand mixer with a paddle attachment, or use a hand mixer (I got a better dome with the hand mixer). Add the butter, sugar, and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.
- Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.
- Use a large scoop (about 3 tablespoons), evenly divide the batter between 18 lined muffin tins filling each about 2/3 of the way full.
- Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and vanilla bean seeds. Beat until fluffy. Turn the mixer to low speed and slowly add the confectioners' sugar while continuing to beat.
- Once well blended, add in the vanilla and 4 tablespoons heavy cream or milk. Mix on low speed until well combined and moist. If desired, an additional 1 to 2 tablespoons of heavy cream or milk until your desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.
- Pipe or decorate as desired. See Two Tone Frosting for Cupcakes and Cupcake Piping Tricks for piping tips.
Nutrition Facts : Calories 318 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 21 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 157 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
VANILLA SOUR CREAM CUPCAKES
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Set aside.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
- Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
- The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
- Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.
VANILLA SOUR CREAM CUPCAKES
Recipe is from my mom, from her local newspaper. Original recipe only makes one dozen cupcakes, so I am doubling the recips to submit it. Who makes just 12 cupcakes??? ;)
Provided by Parsley
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Line cupcake tins with baking papers.
- In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
- Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
- Beat until all is well blended.
- Fill cupcake liners 1/2-2/3 way full.
- Bake at 350 for 22-24 minutes or until toothpick tests clean.
- Allow to cool 15-20 minutes before icing with frosting/icing of choice.
Nutrition Facts : Calories 211.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 56.3, Sodium 110.8, Carbohydrate 27.1, Fiber 0.3, Sugar 17.1, Protein 2.7
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