Who doesn't love a tasty cupcake? And not the kind you get from a bakery or grocery store. The kind with homemade buttercream frosting! It’s light and airy rather than thick and heavy. This classic vanilla cupcake recipe topped with buttercream frosting melts in your mouth.
Vanilla and buttercream make the perfect holiday dessert. And these are pretty enough to impress a crowd!
1 stick (8 tablespoons) unsalted butter, at room temperature
1-1/3 cups sugar
1 cup sour cream
1/2 cup milk
4 large egg whites, room temperature
Seeds scraped from 1 vanilla bean
3 teaspoons pure vanilla extract
Preheat the oven to 375 degrees F and fill cupcake tins with 18 cupcake liners.
In a bowl, stir together flours, baking powder, baking soda, and salt. Set aside.
In a different bowl, whisk together milk, sour cream, and egg whites. Set aside.
In a mixer fitted with a paddle attachment, beat the butter, sugar and vanilla bean seeds on medium for 5 minutes or until light and fluffy.
While beating on medium speed, add the vanilla extract and 1/3 of the flour mixture, scraping the sides and bottom of the bowl. Mix in half of the sour cream mixture. Alternate between adding the remaining flour mixture and sour cream mixtgure until all the wet and dry ingredients have been folded in, and batter is fully mixed (do not overbeat).
Evenly divide the batter between 18 cupcake tins, filled 2/3 of the way.
Bake for 18-20 minutes or until a knife comes out clean and the cupcakes are golden. Let cool before eating.
Watch as SheKnows Ultimate Hostess learns the secret to icing the perfect cupcake