Vanilla Birthday Cupcakes
These classic Vanilla Birthday Cupcakes are soft, fluffy, and perfectly sweet, topped with a rich vanilla buttercream that's silky and smooth. Whether you're celebrating a special occasion or simply want a timeless dessert, these cupcakes are sure to bring smiles with every bite.
Servings: 12 cupcakes
Calories: 459kcal
Ingredients
For the Vanilla Cupcakes:
- 200 g all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 70 g butter room temperature
- 210 g granulated sugar
- 3 large eggs room temperature
- 150 g full-fat sour cream room temperature
- 2 tbsp vegetable oil e.g., canola oil
- 1½ tsp vanilla extract
- ½ tsp vanilla bean paste
For the Vanilla Buttercream:
- 200 g butter cool room temperature
- 330 g powdered sugar sifted
- 1 tsp vanilla paste
- 1 tbsp whole milk room temperature
Instructions
Vanilla Cupcakes:
- Preheat oven to 160°C (320°F) conventional. Line a 12-cup cupcake pan with paper liners.
- Sift together the flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.
- Add half of the sifted dry ingredients and mix on low speed until just combined.
- Add the sour cream, oil, vanilla extract, and vanilla bean paste. Mix until just combined.
- Add the remaining dry ingredients and mix until just incorporated.
- Use a rubber spatula to gently fold the batter and ensure it is fully mixed.
- Divide the batter evenly among the cupcake liners.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Vanilla Buttercream:
- In a stand mixer or using a hand mixer, beat the butter on medium-high speed for 4 minutes. Scrape down the bowl and beat for another 2 minutes until creamy.
- Add sifted powdered sugar, vanilla paste, and milk in two additions. Mix on low speed until combined after each addition.
- Scrape down the bowl and beat on low speed for another 2 minutes until the buttercream is smooth and fluffy.
- Transfer the buttercream to a piping bag fitted with a round tip (e.g., Wilton 1A).
- Pipe the frosting onto the cooled cupcakes. Use the back of a teaspoon to make a small indent in the frosting and top with birthday sprinkles.