Recipe: SIMPLE Vanilla Cupcakes

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Cupcakes.  Who doesn't like them?  Perhaps some of you don't.  You remember the crumbly one you ate at that party, or the stale one at the store, or the dry one at the cafe, or what many say, the one-tone one that was so sweet you were glad you had some black coffee to go with it.



Fear not.  Here is one of my several vanilla cupcake recipes!


If you have no equipment - I just tested this with just a bowl and spatula.  You do not need a fancy and expensive mixer.


The secret?  Sour cream!

Yes, sour cream!

 

If you choose to use oil, you can keep them in the fridge and they will stay soft.  If you want a richer flavour, go with the butter, but know that you should probably try to avoid keeping them in the fridge.



INGREDIENTS

Vanilla Cupcakes:

  • 1 and 2/3 cup all-purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/4 tsp baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted melted butter (or 1/2 cup oil if you plan to keep them in the fridge)**
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk

**
If you use oil, the cupcakes will come out looking 'nicer' and without a 'dome', but the flavour profile will be a bit more monotone.  With the melted butter, you will find a much richer cupcake.  Either way, these cupcakes will come out moist and fluffy (not dense).  If I were to make them and not plan on using buttercream, I would side on using butter.  If, on the other hand, you are making these with buttercream, I might just cut the butter and just use oil instead.

Directions:
  • Preheat oven to 350F. Line muffin pan with cupcake liners. This recipe will make 12 large cupcakes or 14 regular size cupcakes

  • In a large bowl, whisk together the flour, baking powder, soda and salt. Set aside.

  • In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)  Add the eggs





  • Slowly add the dry ingredients to the wet ingredients and mix until just combined


  • Scoop the batter into the cupcake liners, filling them 3/4 full.
  • Bake  at 350F for 18-22 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.


  • Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.



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