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–+ servings

Vanilla Birthday Cupcakes

These are the most delicious classic Vanilla Birthday Cupcakes! Soft and moist vanilla cupcake topped with a smooth vanilla buttercream. This vanilla cupcake recipe is a classic that never fails and is perfect to serve at any birthday or celebration.
5 fra 9 stemmer
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 459 kcal

Equipment

Ingredients
 
 

VANILLA CUPCAKES

  • 200 g all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 70 g butter room temperature
  • 210 g granulated sugar
  • 3 large eggs room temperature
  • 150 g full-fat sour cream room temperature
  • 2 tablespoon vegetable oil e.g. canola oil
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon vanilla bean paste

VANILLA BUTTERCREAM

  • 200 g butter cool room temperature
  • 330 g powdered sugar
  • 1 tps vanilla paste
  • 1 tablespoon whole milk room temperature

Instructions
 

VANILLA CUPCAKES

  • Preheat the oven at 160ºC/320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
  • Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
    200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
  • In a mixing bowl, using the paddle attachment add the butter, and sugar and mix it on medium/high speed for 3 minutes.
    70 g butter, 210 g granulated sugar
  • Add the eggs one at a time into the mixture and mix on low until combined.
    3 large eggs
  • Scrape down the sides of the bowl and continue by adding half of the flour mixture, continuing on low speed, mixing until just combined.
  • Then add the sour cream, vegetable oil, vanilla extract and vanilla paste and mix until just combined.
    150 g full-fat sour cream, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract, ½ teaspoon vanilla bean paste
  • Finally add the other half of the flour mixture and mix until just combined.
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Divide the cake batter into the 12 cupcake liners and bake them for 20-22 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.

VANILLA BUTTERCREAM

  • Sift the powdered sugar. Mix the butter in a stand mixer or with a hand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    200 g butter, 330 g powdered sugar
  • Add the powdered sugar, vanilla paste and milk in 2 parts. Mixing on low speed until each addition is fully incorporated.
    1 tps vanilla paste, 1 tablespoon whole milk
  • Scrape down the sides of the bowl and give the buttercream a final mix, on low speed, for 2 minutes.
  • Add the buttercream to a piping bag with a round piping tip e.g. a Wilton 1A.
  • Pipe the buttercream of the cupcakes, make a little indent in the top of the buttercream with the back of a teaspoon, and decorate with birthday sprinkles.

Nutrition

Calories: 459kcalCarbohydrates: 59gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 97mgSodium: 246mgPotassium: 58mgFiber: 0.5gSugar: 45gVitamin A: 702IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
Keyword birthday cupakes, cupcakes, vanilla buttercream, vanilla cupcake
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