Perfect Vanilla Cupcakes That Melt in Your Mouth – A Treat You’ll Never Forget!
There’s something truly magical about biting into a soft, fluffy vanilla cupcake that’s just sweet enough to make you smile. Whether you’re baking for a birthday, tea time, or just because it’s a Tuesday, these homemade vanilla cupcakes are a hit every single time. And the best part? They’re super easy to make with simple kitchen ingredients!
Let’s take a delicious journey into the world of baking and whip up the perfect batch!
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup (120ml) whole milk (room temp)
- 1/4 cup (60ml) sour cream or yogurt
structions:
Preheat your oven to 175°C (350°F) and line a cupcake tray with 12 paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
Mix in half the dry ingredients, then add the milk and sour cream. Finish by folding in the remaining dry mix—just until combined. Don’t overmix!
Divide batter evenly among cupcake liners (about 2/3 full). Bake for 18–20 minutes or until a toothpick comes out clean.
Let them cool completely before frosting. If you’re tempted to eat one warm—go ahead, we won’t judge!
Optional Buttercream Frosting:
- 1/2 cup (115g) butter
- 2 cups (240g) icing sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
Beat everything together until smooth and fluffy. Frost cooled cupcakes as desired.
Tips for Perfect Cupcakes:
- Always use room temperature ingredients—makes a big difference in texture.
- Don’t skip the sour cream or yogurt—it adds incredible moisture!
- Use high-quality vanilla extract. The flavor truly shines through.
- Want them extra light? Sift your flour before mixing.
FAQs:
Q: Can I make these ahead of time?
A: Yes! You can bake them a day ahead and store in an airtight container. Frost just before serving.
Q: Can I freeze vanilla cupcakes?
A: Absolutely. Freeze unfrosted cupcakes for up to 2 months. Thaw and frost when ready to enjoy.
Q: Can I make these dairy-free?
A: Yes, you can use plant-based milk and vegan butter. The texture will still be soft, though flavor might vary slightly.
Q: Why are my cupcakes dry?
A: Overbaking is usually the reason. Keep an eye on your oven around the 18-minute mark.
