Vanilla Cupcakes -
Mix & Match Frostings
Pair these moist cupcakes with your favorite frosting or icing!
Cupcake Ingredients - Makes 16
1 & 3/4 cups cake flour
1/2 tsp baking soda
1 & 1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1 cup sugar
1/4 cup butter (room temperature)
2 eggs (large)
1/3 cup sour cream
1/4 cup olive oil
1 Tbsp vanilla extract
2/3 cup whole milk (room temp)
15-16 cupcake liners
1 & 3/4 cups cake flour
1/2 tsp baking soda
1 & 1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1 cup sugar
1/4 cup butter (room temperature)
2 eggs (large)
1/3 cup sour cream
1/4 cup olive oil
1 Tbsp vanilla extract
2/3 cup whole milk (room temp)
15-16 cupcake liners
Steps for Cupcakes
- Preheat oven to 350° F.
- In a mixing bowl, stir together all dry ingredients.
- Add in room temp butter and beat on medium speed for 2 to 3 minutes, until crumbly.
- In a small bowl, whisk: room temp eggs, sour cream, oil, and vanilla until fairly smooth.
- Pour the egg mixture into the flour/butter mixture and beat just a bit until blended. Pour in the milk a little at time, while beating at low speed. It's going to look like a liquid, instead of a thick batter, but that's OK.
- Carefully fill your cupcake liners to a little more than 1/2 full.
- Bake at 350° F for about 15 minutes. You may want to check at 12. Test with a toothpick or knife inserted into the middle - it should come out clean.
- Remove cupcakes from the pan and cool on a rack for at least 30 - 45 minutes minutes before frosting.
- After serving, if you have extras (ha! ha!) store them in the refrigerator if you used a buttercream or cream cheese frosting.