These are my delicious Vanilla Cupcakes that I use every day for my clients. They are moist and fluffy and perfect for any occasion. Finish them off with my signature Vanilla buttercream and your favourite sprinkles!
Vanilla Cupcakes
Deborah de NichiloVanilla Cupcakes
Rated 5.0 stars by 3 users
Category
Cupcakes
Cuisine
Baking
Servings
24
Prep Time
15 minutes
Cook Time
18-22 minutes
These are the most delicious Vanilla Cupcakes! Soft and moist Vanilla Cupcakes topped with a creamy Vanilla buttercream. These cupcakes are perfect for any celebration and even better when topped off with some Sprinkles!
Author:Deb de Nichilo
Ingredients
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400g Cake/Plain Flour
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1tsp Baking powder
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½tsp Baking soda
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½tsp Salt
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400g Caster sugar
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140g Unsalted butter
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4 Whole eggs + 60g Egg whites
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300g Sour cream
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4tbsp Canola oil
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3tsp Vanilla extract
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2tsp Vanilla bean paste
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500g Unsalted butter
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750g Icing sugar mixture
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3 tsp Vanilla extract
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½tsp Salt
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2-3tbsp full cream milk
Vanilla Cupcakes
Vanilla Buttercream
Directions
Vanilla Cupcakes
Pre-heat oven to 155 degrees C and line your cupcake baking trays with 24 cupcake papers.
Sift together your cake/plain flour, baking powder, baking soda and salt.
In your mixing bowl, using the paddle attachment beat your butter, sugar and oil on medium/high speed for approximately 2-3 minutes until light and fluffy.
Add eggs and egg whites one at a time and beat on a low speed until combined.
Scrape down the sides of the bowl, then add half of the flour mixture and mix on low speed until just combined.
Then add the sour cream, vanilla extract and vanilla paste and mix until combined.
Finally add the remaining flour mixture and mix on low speed again until just combined. Be careful not to over mix.
Divide the cupcake mixture into 24 cupcake papers and bake them for 18-22 minutes until a tooth pick comes out clean.
Let the cupcakes coo in the baking tray for 5 minutes before removing them onto a cooling rack. Once cooled pipe or smooth on your buttercream icing and decorate with your favourite sprinkles.
Vanilla Buttercream
Using your paddle attachment, beat your butter until light and fluffy between 5-8 minutes.
Slowly add your icing sugar mixture and once incorporated beat until well combined.
Add your vanilla extra and milk to your mixture and beat for 8-10 minutes until you reach your desired consistency.
Add your buttercream to a piping bag with your desired tip and decorate away and top with your favourite sprinkles.
Recipe Note
* When incorporating your eggs and egg whites, I beat on a low speed each time to make sure they are incorporated well.
* Be sure not to over fill your cupcake papers, fill them 2/3 full.
* Use good quality Vanilla extract and Vanilla bean paste. Trust me! You'll notice the difference.