Dreamy Vanilla Cupcakes
These cupcakes get their fine, tender crumb from the reverse-creaming method. Instead of creaming butter and sugar together at the start, the butter is worked directly into the dry ingredients before the liquids are added. This technique minimizes gluten development, resulting in a uniquely soft, light cupcake.
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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.
Notes
Cupcakes are done when toothpick comes out with few moist crumbs.
Tried this recipe?Leave a comment below & let me know!