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Vanilla Birthday Cupcakes Recipe

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4 from 79 reviews

  • Author: Amina
  • Total Time: 52 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

These Vanilla Birthday Cupcakes are moist, fluffy, and bursting with rich vanilla flavor, topped with a smooth and creamy vanilla buttercream frosting. Perfectly portioned to serve 12, they’re an ideal treat for birthday celebrations or any special occasion. Made with simple pantry staples and baked to perfection, these cupcakes are a classic indulgence your friends and family will love.

Ingredients

Vanilla Cupcakes

  • 200 g all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 70 g butter (room temperature)
  • 210 g granulated sugar
  • 3 large eggs (room temperature)
  • 150 g full-fat sour cream (room temperature)
  • 2 tbsp vegetable oil (e.g. canola oil)
  • 1 ½ tsp vanilla extract
  • 1/2 tsp vanilla bean paste

Vanilla Buttercream

  • 200 g butter (cool room temperature)
  • 330 g powdered sugar
  • 1 tsp vanilla paste
  • 1 tbsp whole milk (room temperature)

Instructions

  1. Preheat and Prepare: Preheat the oven to 160ºC (320ºF) using a conventional oven setting. Line a cupcake tray with 12 cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a bowl; set aside. This ensures even distribution of the leavening agents and salt.
  3. Cream Butter and Sugar: Using a mixer with a paddle attachment, cream the butter and granulated sugar together on medium/high speed for 3 minutes until the mixture is light and fluffy.
  4. Add Eggs: Add the eggs one at a time to the creamed mixture, mixing on low speed after each addition until fully incorporated to maintain the airiness of the batter.
  5. Incorporate Flour Mixture: Scrape down the sides of the bowl. Add half of the sifted flour mixture to the batter and mix on low speed until just combined to avoid overmixing.
  6. Add Wet Ingredients: Add sour cream, vegetable oil, vanilla extract, and vanilla bean paste to the batter. Mix gently on low speed until just combined to maintain batter texture.
  7. Finish Batter: Add the remaining flour mixture to the batter and mix on low speed until just combined. Use a rubber spatula to gently fold the batter to ensure all ingredients are evenly incorporated.
  8. Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners.
  9. Bake: Bake the cupcakes for 20-22 minutes, or until a cake tester inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
  10. Cool: Allow the cupcakes to cool on a wire rack. After 5 minutes, carefully remove the cupcakes from the tray and let them cool completely before frosting.
  11. Prepare Buttercream: Sift the powdered sugar. Beat the butter in a stand mixer or with a hand mixer fitted with a paddle attachment on medium/high speed for 4 minutes until light and fluffy. Scrape down the bowl sides and beat for an additional 2 minutes.
  12. Add Sugar and Flavoring: Gradually add the powdered sugar, vanilla paste, and milk in two parts, mixing on low speed after each addition until fully incorporated to avoid sugar clouds.
  13. Final Mix: Scrape down the sides again and mix the buttercream on low speed for 2 more minutes until smooth and spreadable.
  14. Pipe Buttercream: Transfer the buttercream to a piping bag fitted with a round tip such as Wilton 1A. Pipe the buttercream onto each cooled cupcake in a spiral motion.
  15. Decorate: Make a small indent on the top of the buttercream with the back of a spoon or piping tip to create a professional finish.

Notes

  • Ensure all refrigerated ingredients are at room temperature before starting for better mixing and texture.
  • Do not overmix the batter to keep the cupcakes light and fluffy.
  • Baking times may vary depending on your oven; keep an eye on the cupcakes after 18 minutes.
  • You can substitute vegetable oil with light olive oil or melted coconut oil for a different flavor profile.
  • The buttercream can be colored with gel food coloring if desired for a festive look.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Allow refrigerated cupcakes to come back to room temperature before frosting for best results.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/vanilla-birthday-cupcakes-recipe/