Fluffy Vanilla Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 electric hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 Ice cream scoop or large spoon
Ingredients
- 190 gram all-purpose flour sifted
- 150 gram granulated sugar
- 8 gram baking powder
- 2 gram fine sea salt
- 120 milliliter whole milk room temperature
- 60 milliliter sour cream room temperature
- 115 gram unsalted butter softened
- 2 large eggs room temperature
- 10 milliliter pure vanilla extract
- 30 milliliter vegetable oil neutral
- 15 milliliter water if needed, for thinning batter; warm
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, whisk the milk and sour cream until smooth and set aside.
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition.
- Mix in the vanilla extract and vegetable oil until fully incorporated.
- Add half of the dry ingredients to the wet mixture and beat on low speed just until combined.
- Pour in the milk–sour cream mixture and mix on low speed until almost combined.
- Add the remaining dry ingredients and mix on low, stopping to scrape the bowl, until the batter is smooth and just combined; if too thick, mix in the warm water.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Carefully transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes before frosting or serving.
Notes
For extra-fluffy cupcakes, avoid overmixing once the flour is added, as this can develop gluten and make them dense; ensure all cold ingredients (butter, eggs, milk, sour cream) are at room temperature so they emulsify properly and trap more air. Use an oven thermometer if possible, since an oven that is too hot can cause domed, cracked tops and dry texture, and rotate the pan only if your oven has a pronounced hot spot and then only after the batter has set. If you live at high altitude, you may need to slightly reduce baking powder and sugar and increase liquid by a tablespoon or two for best results. Let cupcakes cool fully before frosting so the topping doesn’t melt, and store them covered at room temperature for up to 2 days or freeze unfrosted cupcakes well-wrapped for longer storage.
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