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
Making the Batter
Preheat oven to 325 degrees F and place 18 cupcake liners into a cupcake pan(s).
To prepare the batter, combine cake flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Using an electric mixer, gradually add softened butter cubes to dry ingredients one at a time until all of the butter has been combined into the dry ingredients.
The batter should resemble wet, coarse sand.
In a separate bowl, blend together the milk, vegetable oil, eggs, sour cream, and vanilla extract until smooth.
Add half of the wet ingredients to the dry ingredients and then mix together on medium speed until a thick batter is formed.
Scrape down the sides and bottom of the mixing bowl.
Add the remaining wet ingredients to the dry and then mix together on low speed until mixed well.
Do not overmix.
Bake and Cool Cupcakes
Using an ice cream scoop, fill each cupcake liner with equal portions of batter, to about half full.
Bake for 18-21 minutes, or until the edges are golden brown and the tops spring back when pressed lightly.
Cupcakes are done when a toothpick inserted into the center comes out with a few crumbs of batter clinging to it.
Allow the cupcakes to cool in the pan for approximately 10 minutes, allowing them time to firm up enough that they do not fall apart during removal.
Transfer cupcakes onto a wire rack to cool completely before icing them.
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.
