Vanilla Cupcakes w/ Vanilla Buttercream Frosting (One Bowl)
These moist and tender vanilla cupcakes are made in one bowl and are topped with the most delicious vanilla buttercream frosting.
Ingredients
- ½ cup Butter softened
- 1 cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ⅓ cup Sour cream full fat
- 2 Eggs room temp
- 1 ⅔ cups Flour AP or cake flour
- 1 ⅓ teaspoon Baking powder
- ½ cup Buttermilk room temp
Vanilla buttercream
- 1 cup Butter soften
- 4 cups Powder sugar
- 2 teaspoon Vanilla extract
- ⅓ cup Heavy cream
- ½ teaspoon Kosher salt
Instructions
- Preheat an oven to 350f (180c) and prep a cupcake pan with liners.
- In a big mixing bowl, add the soft butter, vanilla extract, kosher salt, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the eggs and mix until a creamy mixture forms.
- Add the sour cream and mix until well combined.
- Add ½ of the flour, baking powder, and ½ of the buttermilk. Mix until almost combined.
- Add the rest of the flour and the buttermilk and mix until just combined and there are no lumps of flour showing.
- Use an ice cream scoop to fill out the cupcake ⅔ full (do not overfill) and bake in a 180 (350f) preheated oven for about 20 minutes or until a toothpick comes out clean.
- Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely (don’t frost warm cupcakes)
Make the vanilla buttercream
- Into a big mixing bowl, add the room temperature butter, powdered sugar, vanilla extract, kosher salt, and heavy cream. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
- Transfer the frosting to a pastry bag with a star piping tip and frost each cupcake with the buttercream frosting. Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cupcakes, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to eat and frost these cupcakes as they are pulled out of the oven, but let these cupcakes cool for at least 30 minutes so they will be firmer and won’t crumble up and prevent from the frosting from melting.
Nutrition
Calories: 387kcalCarbohydrates: 73gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 101mgSodium: 449mgPotassium: 66mgFiber: 0.5gSugar: 18gVitamin A: 902IUVitamin C: 0.1mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!