Ultimate Vanilla Cupcakes
Dense, moist vanilla cupcakes with a rich vanilla flavor. This recipe is adapted from the one on the back of the McCormick Extra Rich Pure Vanilla Extract box.
Servings 12
Cost 5
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.
