Vanilla Birthday Cupcakes
Delightful and fluffy Vanilla Birthday Cupcakes, topped with creamy buttercream frosting, perfect for celebrations.
Ingredients
For the Cupcakes
- 200 g all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 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)
- 1 ½ tsp vanilla extract
- 1/2 tsp vanilla bean paste
For the Buttercream Frosting
- 200 g butter (cool room temperature)
- 330 g powdered sugar
- 1 tsp vanilla paste
- 1 tbsp whole milk (room temperature)
Instructions
Preparation of Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another large bowl, beat the butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Blend in the sour cream, vegetable oil, vanilla extract, and vanilla bean paste.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Preparation of Buttercream
- In a mixing bowl, whip the cool room temperature butter until creamy.
- Gradually add the powdered sugar and mix until well combined.
- Add the vanilla paste and milk, mixing until the frosting is fluffy and smooth.
- Adjust the consistency with more powdered sugar or milk if necessary.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze cupcakes without frosting for up to 3 months.