These vanilla cupcakes are the perfect soft and fluffy vanilla cupcake! I have done a lot of testing and am proud to say that I finally have my favorite version to share with you!
I’m quite picky about vanilla cupcakes. You can’t get by with a mediocre one, you know? They might be one of the most important flavors to get right. Next to chocolate, that is. If you don’t have a good vanilla cupcake, you’ve got a problem.
I have tried numerous vanilla recipes over the past few years and this one was a fave. Problem was, it was a cake recipe. And while many cake and cupcake recipes are interchangeable, this one was not.
When I tried to use it for cupcakes, the wrappers would come off as the cupcakes cooled. Not good. Not good at all.
They also didn’t puff up quite like I wanted. They had pretty flat tops. Too flat.
I also tend to think sour cream gives terrific moisture and flavor to a vanilla cupcake. And I think that even more now, after all my testing. Plus, it can easily be switched up to allow fun flavor variations.
So I decided to take that tasty cake recipe and turn it into the perfect cupcake! Starting by adding sour cream.
Did you see the picture I posted on instagram of all the cupcakes I ended up freezing on my way to the perfect one? It was insane.
I played with the amount of eggs, just egg whites, amounts of milk, sour cream, flour, butter. I thought I was going to drown in cupcakes.
I also wanted to try and use the more common version of ingredients – all purpose flour instead of cake flour, regular milk instead of buttermilk, etc. Just to make it easier.
Aaaand to make it even easier, you only need one bowl! Woot woot!
I got a number of opinions along the way. Including when I had 6 women from my small group together and they tested what I thought would be my final 3 versions. I knew which my faves were, but wanted their opinions.
They totally agreed that one version had better flavor and one had better texture. The third was out!
So I decided to give it one more try.
Magic! Perfection! And sheer happiness!
My very own Perfect Moist and Fluffy Vanilla Cupcake! It is so wonderful, you guys! You have to try it!
It is not too dense, but not too airy. Moist, but maintains structure. Rises, but not too much. And the sour cream really amplifies the vanilla flavor. Love, love, love it!
Plus, I’m kind of proud of myself for persevering.
As for the icing, it is my go-to vanilla icing.
It uses half butter, half shortening. In any of my icing recipes were I use half butter and half shortening, you can use all butter. But truly, I stand by using half shortening. Shortening can seem gross, but it will give a more stable icing, particularly if it’s warm out. And I really prefer the final flavor. I find all-butter icing to be too buttery and not enough vanilla flavor.
You might disagree in the end, but I encourage you to at least try it first. Either way, the cupcake that the icing will sit on will rock your socks off. And together, they will make a fabulous cupcake party.
So do me a favor, will you? I worked extra hard on this one and burned through a lot of butter, so make sure you give it a try. I know you’ll love it!
Note: You may notice little bits of butter in the batter, but that's ok. They will melt into the cupcake as they bake.
These are the parties I link up to.
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