Ultimate Vanilla Cupcakes is an easy back of the box cupcake recipe from McCormick Extra Rich Pure Vanilla. Like most back of the box recipes, this one is very simple. In fact, it's a "dump and stir" recipe which means you just put everything in a bowl and mix it up. Nice!
Extra Rich Pure Vanilla Ultimate Cupcake Recipe
I don't know if Extra Rich Pure Vanilla is a new McCormick product or if it's just one of the items I've found in Chicago that I couldn't find in Austin, but both the vanilla and this recipe were new to me. I was hoping the cupcakes would have the same moist texture as cupcake shop cupcakes. Thanks to all the eggs and sour cream, they did. They weren't gritty with a cornbread texture like many scratch yellow cakes tend to be.
The recipe makes 12 cupcakes, and that's handy for days when you're making a variety of flavors. You can whip up some chocolate cupcakes and maybe some carrot cupcakes, then throw in 12 of these, which in my opinion, live up to their name in terms of flavor. Whether or not you like the texture is subjective, but it's a fact these "ultimate" vanilla cupcakes have a good kick of vanilla. I'd definitely make them again.
Recipe
Ultimate Vanilla Cupcakes
Ingredients
Vanilla Cupcakes:
- 1 ¼ cups all-purpose flour (160 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup sour cream (120 grams)
- ¼ cup ½ stick butter, melted (make sure to use salted!) (56 grams)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
Whipped Vanilla Buttercream Frosting:
- ¾ cup butter, softened (1 ½ sticks or 12 T.) (170 grams)
- 2 teaspoons McCormick® Extra Rich Pure Vanilla Extract
- 3 cups confectioners' sugar (360 grams) -- use more or less as needed
- 4 to 5 teaspoons milk
Instructions
- Preheat oven to 350°F. and line 12 muffin cups with paper liners.
- Put all the ingredients in a large bowl and beat with a mixer on low speed just to moisten (or do this part by hand). Beat on medium speed for 2 minutes.
- Divide batter evenly between the 12 cups.
- Bake 15 to 17 minutes or until tops spring spring back when touched. Cool in pan 5 minutes. Remove from pan and let cool completely.
- Whipped Vanilla Buttercream: Beat the butter and vanilla until light and fluffy. Gradually add confectioners’ sugar, beating well and scraping bowl occasionally.
- Add milk and beat until light and fluffy.
Anna says
Thanks for the concern, Sue. We are doing great so far. Looking forward to April already ;).
Sue says
I love the switch from the pure chocolate brownie cookies to the pure vanilla cupcakes. The cupcakes look delicious. I like the CH bakers sugar for fine textured cakes and meringue. Otherwise I use regular sugar in my baking.
I've been thinking about you with this cold snap. I don't know what the temps are there but it's bitter here and I would guess it's only slightly better there. I hope you're staying warm and not suffering too much.
Anna says
Thanks for the tip on Woodman's. We don't have one nearby, but it might be worth the drive. As for the Baker's Sugar, I am trying not to use it in everything since it's a little more expensive, but if I run out of regular sugar than I do end up using it in everything.
AmyM says
That Food Swap sounds fun Anna! I have a Mariano's about 30 minutes from my house - I'll have to stop there this week. I have tried the Baker's sugar - do you use it in all of your baked goods? I have been using the King Arthur Flour for years - I get it at our Super Target. I usually pay about $3.50 a bag. They only have a couple of the varieties but other stores around here have many of the King Arthur products. Woodman's comes to mind. Do you have a Woodman's by you? It's an unbelievable store - the selection of everything is wonderful!!!!
Anna says
Amy, you should come to the Chicago Food Swap one day! Also, I found the vanilla at Mariano's. Another thing they have that I love is C&H Baker's Sugar. I'd heard about it while living in Texas, but could never find it in any store. And I don't know if it's my imagination or if there are just lots of specials, but King Arthur Flour seems less expensive here and has become my everyday flour.
AmyM says
I live in the Chicago area too and I've never seen that vanilla - I think I need to look for it. Your picture makes me want to reach through the computer screen and take a bite!!!