Vanilla Cupcakes
These vanilla cupcakes are soft, fluffy and so easy to make. They are topped with a dreamy buttercream frosting that together create the perfect cupcake.
Servings: 12 servings
Calories: 504kcal
Ingredients
Vanilla Cupcakes
- 60g unsalted butter soft at room temperature
- 180g caster sugar
- 50ml vegetable oil
- 2 medium eggs
- 1 teaspoon vanilla extract
- 80ml whole milk
- 80ml sour cream
- ½ teaspoon salt
- 170g self-raising flour or plain flour with 1½ baking powder
Vanilla Buttercream
- 230g unsalted butter
- 460g icing sugar
- 45ml whole milk or double cream
- 1 teaspoon vanilla extract
- few drop of food coloring optional
Instructions
- Preheat the oven to gas mark 3/325oF/170oC and line a cupcake tin with 12 cupcake cases. Using a spatula, cream together the butter and sugar then pour in the vegetable oil and continue to mix using a wire whisk until smooth. Continue using the whisk for the rest of the recipe.
- Add in the eggs and vanilla extract then combine until smooth then mix in the milk and sour cream. Add the salt then gradually add in the flour and combine until smooth. Spoon the batter evenly between the 12 cupcake cases and bake for 25 minutes. Once baked, remove and place the tray on a cooling rack for 10 minutes then transfer the cupcakes from the tin to the cooling rack and allow them to completely cool.
- To a stand mixer bowl fitted with a paddle attachment, add the butter and beat until smooth. Add in half the icing sugar and continue to mix until well combined. Add in the second half and continue to mix. Pour in the milk, vanilla extract and food colouring if using and continue to mix until smooth and creamy. Add the buttercream to a piping bag fitted with a piping nozzle and decorate the cupcakes. I used the Ateco 849 nozzle for the pictured cupcakes.