Vanilla cupcakes – the classic that every person loves! So incredibly easy to bake and so incredibly easy to eat. These vanilla cupcakes are truly the best vanilla cupcakes you will ever taste and it all comes down to one secret ingredient which you probably wouldn’t expect to find in your cupcakes…
There has been a significant change behind the scenes at Baking with Granny recently. I’ve given up work in favour of putting my time and energy into creating recipes and content for this little blog. Working full time and being a Mum meant my priorities had to focus on work and kids, leaving very little of me for my passions in baking and blogging. So I took the leap!
To start off this new chapter, it seemed appropriate to celebrate with the classic cupcakes and set out to ask Granny for her best vanilla cupcakes recipe. As always, she didn’t disappoint! And I mentioned a secret ingredient…well, don’t knock it until you’ve tried it, but these cupcakes are unbeatable in terms of taste thanks to the addition of some sour cream. Yep, sour cream! Granny tells me it’s as simple as upping the fat content in these little indulgent cupcakes that really makes the sour cream work.
The Best Vanilla Cupcakes
PRINT RECIPEINGREDIENTS
For the Cupcakes
- 240 g Plain Flour
- 270 g Caster Sugar
- 3 tsp Baking Powder
- Large Pinch of Salt
- 80 g Butter softened
- 200 ml Milk whole or gold top
- 2 Eggs
- 1 tsp Vanilla Paste/Extract
- 40 ml Sour Cream
For the Icing
- 500 g Icing Sugar
- 160 g Unsalted Butter
- 50 ml Milk whole or gold top
- 1 tsp Vanilla Paste/Extract
INSTRUCTIONS
For the Cupcakes
- Preheat your oven to 180°c (160°c for fan-assisted oven or Gas Mark 4) and line a muffin tray
(s) with 18 cupcake cases.
- In a large bowl, mix the butter, sugar, flour and baking powder together until it resembles bread crumbs.
- In a separate bowl, beat the eggs, milk and vanilla. Add half the wet ingredients to the dry ingredients and mix until combined. Continue to gradually add the rest of the wet ingredients to create a batter.
- Add the sour cream right at the end, mixing to combine, before spooning the batter into your prepared cupcake cases, filling to 3/4 full.
- Bake for around 20 minutes until a skewer
inserted comes out clean.
- Once cool enough to touch, transfer to a wire rack
to cool completely.
For the Icing
- Mix the butter and icing sugar together, gradually adding the milk and vanilla until light and fluffy.
- Spread or pipe the icing on top of the cupcakes.
- Top with sprinkles of your choice to finish.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
2 responses
you have been a busy baker this week! These look yummy and so pretty and perfect party food. Thank you for linking up to #Bakeoftheweek x
Can I use Greek yogurt instead of sour cream ?