PERFECTLY MOIST AND FLUFFY VANILLA CUPCAKES
These Vanilla Cupcakes are light, fluffy and incredibly moist! Topped with a creamy and Dreamy Vanilla Buttercream, these are the best cupcakes for a birthday party or any event!
Author: Queensleeappetit/Photo credit to queensleeappetit.com
Ingredients
- VANILLA CUPCAKES:
- 1 and ½ cups All purpose flour
- 1 and ½ cups granulated Sugar
- 1 and ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon salt
- 2 large Eggs, room temperature
- 2 teaspoons Pure Vanilla Extract
- ⅓ cup Vegetable oil
- ½ cup buttermilk, room temperature
- ½ cup sour cream, room temperature
- VANILLA BUTTERCREAM:
- ½ cup Unsalted Butter, softened to room temperature
- ½ cup Hi-ratio Shortening
- ⅛ teaspoon Salt
- 4 cups Powdered Sugar, sifted
- ¼ cup Heavy Whipping Cream
- 1 and ½ teaspoon Pure Vanilla Extract
- ¼ teaspoon Pure Almond Extract (optional)
- ADDITIONAL:
- Few drops of Teal food colouring (optional)
- Sprinkle blend (I used a mixture of Pink sprinkles, White sprinkles and Confetti sprinkles)
Instructions
- FOR THE VANILLA CUPCAKES:
- Preheat the oven to 350 degrees F (177C), and line a standard cupcake pan with paper liners.
- In a large mixing bowl, add flour, Sugar, Baking powder, Baking soda and salt. Whisk to combine.
- In a measuring cup, whisk together the eggs, vanilla, vegetable oil, buttermilk and sour cream. Pour the wet ingredients into the dry ingredients and whisk to combine. Fill each liner HALFWAY full.
- Bake in preheated oven for 14-18 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs. Allow cupcakes to cool in pan for 5 minutes.
- Remove the cupcakes and transfer to a wire rack to cool completely before decorating.
- FOR THE VANILLA BUTTERCREAM:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes).
- Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add heavy cream, vanilla and almond extract and beat until combined.
- Add the remaining powdered sugar one cup at a time and mix on low until combined.
- Once the sugar is combined, increase mixer speed to high and whip until light and fluffy, about 5-7 minutes. Tint with food colouring, if desired.
- Transfer frosting to a piping bag fitted with a large star tip and pipe swirls onto cooled cupcakes. Decorate with sprinkles (optional).
