The sky opened up and the rain was pounding down so we decided to stay in our PJs all day and make these amazing Vanilla cupcakes. Then we ate…them all. Well ok maybe not them all but we at least had 3 each. Yes, even Mason got his first taste of cupcake and he approves.
Happy baking everyone!
Vanilla CupcakesPrint This
- 1/4 cup of butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream or plain non-fat greek yogurt
- 1/4 cup vegetable oil
- 2 tablespoons pure vanilla extract
- 1-3/4 cups of cake flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (I used Himalayan pink salt)
- 2/3 cup of milk
Preheat oven to 350 degrees F.
Line cupcake pans with baking cups.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add in eggs and beat well.
Beat in sour cream, vegetable oil, and vanilla extract.
Gradually add in the cake flour, baking powder, baking soda, and salt.
Stir in the milk and mix until batter is uniform and smooth.
Fill baking cups 2/3 full and bake for 13-15 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and transfer cupcakes to a cooling rack.
Allow them to cool to room temperature before frosting!
3/4 cup of butter
3-4 cups of powdered sugar
2 teaspoons of pure vanilla extract
2-4 tablespoons of milk
a pinch of salt
Beat the butter until softened
Add 3 cups of powdered sugar, vanilla and salt and mix until light and fluffy
Add in 2 tablespoons of milk.
Add in more milk to make it light and fluffy or more powdered sugar to make it thicker.
Add in fun food coloring and top with sprinkles
Turn on some good tunes, open a window and let the fresh air flow in and get baking baby!