The Best Vanilla Cupcakes

Introduction

These vanilla cupcakes set the standard for a perfect treat, achieving a moist, tender crumb and intense vanilla flavor that you simply can’t get from a box mix. The secret lies in using both a vanilla bean and pure extract, along with the magic combination of sour cream and oil for ultimate richness. You’ll love how light, fluffy, and perfectly sweet they are every single time.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Servings: 16 cupcakes

Ingredients

• 1 cup granulated sugar
• 1 vanilla bean
• 1 3/4 cups cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter ( room temperature)
• 2 large eggs (room temperature)
• 1/3 cup full-fat sour cream
• 1/4 cup canola oil (you can also use vegetable oil)
• 1 tablespoon vanilla extract (use pure, not imitation )
• 2/3 cup whole milk (room temperature)

Instructions

1. Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with 16 cupcake liners.
2. In a small bowl, combine the granulated sugar. Slice the vanilla bean lengthwise and scrape out the seeds with the back of your knife. Rub the seeds thoroughly into the sugar until fragrant and well-distributed.
3. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, combine the vanilla bean sugar and room-temperature butter. Beat with an electric mixer on medium-high speed for 2 minutes until light and fluffy.
5. Add the room-temperature eggs one at a time, beating well after each addition.
6. Beat in the sour cream, canola oil, and vanilla extract until the batter is smooth and cohesive.
7. Divide the batter evenly among the 16 prepared liners, filling each about 2/3 full.
8. Bake for 14-16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Variations

• Flavor Infusion: Steep the milk with a couple of bags of Earl Grey tea or a few lavender buds (strained out before use) for a subtle floral twist.
• Filled Cupcakes: Use a piping tip or small spoon to core the cooled cupcakes and fill them with a jam, lemon curd, or pastry cream.
• Different Frostings: Pair these versatile cupcakes with cream cheese frosting, chocolate ganache, or a simple vanilla Swiss meringue buttercream.
• Mini Treats: Bake as mini cupcakes for about 10-12 minutes for a bite-sized party dessert.

Tips for Success

• Room Temperature is Key: Ensure your eggs, sour cream, milk, and butter are truly at room temperature for a smooth, emulsified batter that bakes evenly.
• Don’t Overmix: Mix the batter until the last streaks of flour just disappear. Overmixing develops gluten and can result in tough cupcakes.
• Use a Cookie Scoop: For perfectly even cupcakes and minimal mess, use a large (#20) cookie scoop or a 1/4-cup measure to portion the batter.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Frosted cupcakes should be stored in the refrigerator. For the best texture, let refrigerated cupcakes come to room temperature for about an hour before serving.

FAQ

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly less tender. For a closer substitute, replace 2 tablespoons from each cup of all-purpose flour with cornstarch.

What if I don’t have a vanilla bean?

You can omit it and use an extra teaspoon of vanilla extract instead. The bean provides the most intense flavor, but the extract alone will still make delicious cupcakes.

Why is my batter curdled?

This can happen if your cold ingredients weren’t fully at room temperature. Don’t worry—once you add the dry ingredients, the batter will come together just fine.

Can I make these cupcakes ahead and freeze them?

Absolutely. Cool the unfrosted cupcakes completely, wrap them individually in plastic wrap, and freeze in a zip-top bag for up to 3 months. Thaw at room temperature.

My cupcakes are dense. What went wrong?

This is usually due to overmixing the batter or using cold ingredients, which prevented proper aeration. Measure your flour carefully and ensure all dairy and eggs are at room temperature.

Can I use low-fat milk or sour cream?

For the best texture and moisture, whole milk and full-fat sour cream are recommended. Lower-fat substitutes can result in a drier, less rich cupcake.