Description
Delightful Vanilla Birthday Cupcakes bring sweet celebration to any special moment, promising pure joy in every delicate bite. Homemade comfort blends perfectly with festive cheer, ensuring you savor each creamy, sprinkle-topped treat with pure happiness.
Ingredients
Scale
Cake Ingredients:
- 200 grams (7.05 ounces) all-purpose flour
- 210 grams (7.40 ounces) granulated sugar
- 3 large eggs (room temperature)
- 150 grams (5.29 ounces) full-fat sour cream (room temperature)
- 70 grams (2.47 ounces) butter (room temperature)
Leavening and Seasoning Ingredients:
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon vanilla bean paste
- 2 tablespoons vegetable oil (e.g., canola oil)
Frosting Ingredients:
- 200 grams (7.05 ounces) butter (cool room temperature)
- 330 grams (11.64 ounces) powdered sugar (sifted)
- 1 teaspoon vanilla paste
- 1 tablespoon whole milk (room temperature)
Instructions
- Warm the oven to 160°C (320°F). Arrange paper liners in a 12-cup cupcake tray.
- Sift together dry ingredients including flour, baking powder, baking soda, and salt.
- Using a stand mixer, cream butter and sugar at medium-high speed for 3 minutes until airy and pale.
- Incorporate eggs individually on low speed, ensuring complete blending after each addition.
- Gradually introduce half the dry mixture to the batter, mixing on low until barely combined.
- Pour in sour cream, oil, vanilla extract, and vanilla bean paste. Mix gently until integrated.
- Add remaining dry ingredients and blend minimally to prevent overmixing.
- Use a rubber spatula to fold batter, ensuring uniform consistency.
- Distribute batter evenly across cupcake liners.
- Bake for 20–22 minutes until a toothpick emerges clean from the center.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a cooling rack.
- Whip butter in a mixer for 4 minutes, pause to scrape sides, then beat 2 more minutes.
- Gradually add powdered sugar, vanilla paste, and milk in two stages, mixing on low speed.
- Continue mixing on low for 2 minutes until frosting becomes smooth and fluffy.
- Transfer buttercream to a piping bag with a round tip.
- Pipe frosting onto cooled cupcakes, creating a small indentation and garnishing with birthday sprinkles.
Notes
- Choose room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
- Sifting dry ingredients prevents lumps and helps create a lighter, more delicate crumb in your cupcakes.
- Avoid overmixing the batter to keep the cupcakes tender and prevent a tough, dense result.
- For gluten-free variations, substitute all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum.
- Experiment with different extracts like almond or coconut to create unique flavor profiles while maintaining the classic vanilla base.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a dairy-free option, replace butter with coconut oil and use non-dairy milk and sour cream alternatives.
- Prep Time: 15 minutes
- Cook Time: 20–22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 354 kcal
- Sugar: 34 g
- Sodium: 105 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg