Delight in the simple pleasure of these classic vanilla cupcakes, crowned with a luscious buttercream frosting, for a timeless treat that never fails to please.
Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ tsp kosher salt
- 2 tsp pure vanilla extract
- ⅓ cup full-fat sour cream
- 2 large eggs, at room temperature
- 1 ⅔ cups all-purpose or cake flour
- 1 ⅓ tsp baking powder
- ½ cup buttermilk, at room temperature
For the Vanilla Buttercream:
- 1 cup unsalted butter, softened
- 4 cups confectioners' sugar
- 2 tsp pure vanilla extract
- ⅓ cup heavy cream
- ½ tsp kosher salt
Instructions:
- Begin by preheating your oven to 350°F (180°C) and ready your cupcake pan with liners.
- In a sizable mixing bowl, cream the softened butter with granulated sugar, kosher salt, and vanilla extract using an electric hand mixer until the mixture is fluffy and light, about 3 minutes.
- Blend in the eggs, one at a time, ensuring each is fully incorporated into the batter.
- Stir in the sour cream until the mixture is smooth and well mixed.
- Sift half of the flour and baking powder into the batter, pour in half of the buttermilk, and mix until just barely combined.
- Introduce the remaining flour and buttermilk, stirring just enough to ensure the mixture is uniform and smooth, being cautious to avoid overmixing.
- Utilize an ice cream scoop to fill the cupcake liners two-thirds full. Avoid overfilling to ensure proper rising.
- Bake in the preheated oven for around 20 minutes or until a toothpick inserted into the center of a cupcake emerges clean.
- Allow the cupcakes to cool in the pan for 10 minutes before moving them to a wire rack to cool off completely before frosting.
For the Buttercream Frosting:
- In a large mixing bowl, whip the room-temperature butter, confectioners' sugar, vanilla extract, kosher salt, and heavy cream together with an electric hand mixer until the frosting becomes light in color and has a fluffy consistency.
- Spoon or pipe the frosting onto each cooled cupcake using a star piping tip for a decorative flourish.
Additional Tips:
- Ensure all your ingredients, particularly the eggs and butter, are at room temperature for seamless integration.
- Accurate flour measurement is key; fluff the flour with a spoon, spoon it into the measuring cup, and level off with a knife for the perfect amount.
- Avoid overmixing the batter to prevent activating the gluten, which could result in dense cupcakes.
- Make sure your butter is soft but not melted for the ideal texture in both your cupcakes and frosting.
- Allow the cupcakes to cool completely before frosting to prevent the buttercream from melting and sliding off.
Indulge in these charming cupcakes, a testament to the enduring allure of vanilla and the simple joys of a well-made sweet.
