Ingredients (~18 cupcakes)
- 2 cups cake flour
- 1 1/4 cups granulated sugar
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened and cubed
- 1 cup whole milk
- 3 tbsp neutral oil
- 2 large eggs
- 1/2 cup sour cream
- 1 tbsp vanilla extract
Prepare the Batter
Preheat your oven to 325°F. Line a cupcake pan with 18 baking cups.
In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
Using a hand mixer, add the cubes of softened butter to the dry ingredients one at a time. Beat on low speed after each addition until the butter is fully worked in. The final mixture should have the texture of coarse, wet sand.
In a separate medium bowl, whisk together the milk, oil, eggs, sour cream, and vanilla extract until smooth.
Pour half of this wet mixture into the flour and butter mixture. Beat on medium speed for about 30 seconds until a thick batter forms, then scrape down the sides and bottom of the bowl.
Stream in the remaining wet ingredients and beat again on low speed until the batter is smooth and just combined. Do not overmix.
Bake and Cool the Cupcakes
Use a large ice cream scoop (about 3 tablespoons) to portion the batter evenly among the 18 baking cups, filling each one about halfway.
Bake for ~18-21 minutes. The cupcakes are done when they have risen, the edges are a pale golden color, and the tops spring back when lightly touched. A toothpick inserted into the center should come out with a few moist crumbs attached.
Let the cupcakes cool in the pan for about 10 minutes. This allows them to set slightly so they don’t fall apart when you move them.
Transfer the cupcakes to a wire rack to cool completely before frosting.
Dreamy Vanilla Cupcakes
Ingredients
Ingredients (~18 cupcakes)
- 2 cups cake flour
- 1 1/4 cups granulated sugar
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted butter 1 1/2 sticks, softened and cubed
- 1 cup whole milk
- 3 tbsp neutral oil
- 2 large eggs
- 1/2 cup sour cream
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 325°F and line cupcake pan with 18 baking cups.
- Whisk cake flour, sugar, baking powder, baking soda, and salt in large bowl.
- Beat in softened butter cubes with hand mixer until mixture resembles coarse sand.
- Whisk milk, oil, eggs, sour cream, and vanilla in separate bowl until smooth.
- Add half wet mixture to flour mixture, beat 30 seconds until thick.
- Stream in remaining wet ingredients, beat until just combined.
- Scoop batter into cups, filling halfway (about 3 tablespoons each).
- Bake 18-21 minutes until edges are golden and tops spring back when touched.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
