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Vanilla Cupcakes

These Vanilla Cupcakes are the perfect ending to any type of meal. Light and fluffy, you’ll love every single bite.
Course Cakes + Cupcakes
Cuisine American
Keyword homemade cupcakes, vanilla cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Cupcakes
Calories 451kcal
Author Jennifer

Ingredients

VANILLA CUPCAKES:

VANILLA BUTTERCREAM FROSTING:

Instructions

  • Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
  • In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.
  • Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

MAKE THE FROSTING:

  • Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
  • Add powdered sugar, heavy whipping cream and vanilla extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
  • Frost cupcakes using a piping bag or knife. Top with SPRINKLES and enjoy!

Notes

  • Want to make a cake!? No problem here is this same recipe as a vanilla cake.

Nutrition

Calories: 451kcal | Carbohydrates: 52g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 286mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 42g | Vitamin A: 827IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg