Description
These Bakery Style Cupcakes are classic, fluffy vanilla cupcakes topped with creamy buttercream frosting. Perfectly moist with just the right amount of sweetness, these cupcakes are ideal for any celebration or simple dessert craving. Made from scratch with common pantry ingredients, they deliver a professional bakery-quality treat right at home.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Topping
- 1 1/2 cups buttercream frosting of choice
- Optional sprinkles for decoration
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This aerates the batter for tender cupcakes.
- Add eggs and vanilla: Beat in the eggs one at a time ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Add half of the dry ingredients to the wet mixture, mix gently, then pour in the milk and sour cream. Follow by adding the remaining dry ingredients. Stir just until combined to avoid overmixing, which can make cupcakes dense.
- Fill cupcake liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them onto a wire rack to cool completely before frosting.
- Frost and decorate: Once cooled, frost each cupcake with the buttercream of your choice using a piping bag for a neat bakery finish, and decorate with optional sprinkles as desired.
Notes
- For extra moist cupcakes, substitute buttermilk for the whole milk.
- Use a large piping tip when frosting to achieve a professional bakery appearance.
- Flavor variations include adding lemon zest, almond extract, or cocoa powder to the batter.
