Name: Simply Perfect Vanilla Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 14
Cuisine: American
Ingredients: 1¾ cups cake flour; ¾ tsp baking powder; ¼ tsp Baking Soda; ¼ tsp salt; ½ cup unsalted butter; 1 cup granulated sugar; 3 large egg whites; 2 tsp pure vanilla extract; ½ vanilla bean; ½ cup full fat sour cream; ½ cup whole milk; For Decorating:; *vanilla buttercream; sprinkles

How To Make Simply Perfect Vanilla Cupcakes

Fluffy and quaint, these vanilla cupcakes are simple, but deliciously rich buttery treats topped with a creamy vanilla buttercream, for a classic treat!

Preparation: 25 minutes

Cooking: 20 minutes

Total: 45 minutes

Serves:

Ingredients

1¾cupscake flour,spoon and leveled
¾tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
3large egg whites,room temperature
2tsppure vanilla extract
½vanilla bean,scraped seeds
½cupfull fat sour cream,room temperature
½cupwhole milk,room temperature

For Decorating:

*vanilla buttercream,(see Recipes Notes for recipe)
sprinkles,such as Sweetapolita brand

Instructions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line the 2nd pan with 2 liners. Set aside.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed for about 1 minute until smooth and creamy. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the egg whites, vanilla extract, and vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
Pour or spoon the batter into the liners – fill only ⅔ full to avoid spilling over the sides.
Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely.
Frost the cooled cupcakes with vanilla buttercream. Simply use an icing knife.
Serve and enjoy!

Recipe Notes

*Check out this Vanilla Buttercream Frosting to go with these cupcakes!
The leftover cupcakes will keep well covered tightly in the refrigerator for 3 days.
If making around 30 mini cupcakes, bake for about 11 to 13 minutes with the same oven temperature. Allow the cupcakes to cool completely before frosting.
Make-Ahead and Freezing Instructions: The cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. the frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. the frosted or unfrosted cupcakes can be frozen for up to 2 to 3 months. Thaw overnight in the refrigerator.