Description
These Vanilla Birthday Cupcakes are soft, moist, and perfectly sweet, topped with a creamy vanilla buttercream frosting. Made with simple pantry ingredients, including sour cream for extra moisture and a luscious blend of vanilla extracts, these cupcakes are ideal for birthdays and celebrations. They bake to a tender crumb and are finished with a smooth, fluffy buttercream decorated with festive sprinkles.
Ingredients
Cupcake Batter
- 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 Frosting
- 200 g butter (cool room temperature)
- 330 g powdered sugar, sifted
- 1 tsp vanilla paste
- 1 tbsp whole milk (room temperature)
- Birthday sprinkles, for decoration
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 160ºC (320ºF) using the conventional oven setting. Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
- Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside to incorporate the rising agents evenly into the flour.
- Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, combine the room temperature butter and granulated sugar. Mix on medium-high speed for about 3 minutes until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing on low speed after each addition just until incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Combine Flour and Wet Ingredients: Add half of the sifted dry flour mixture to the batter and mix on low speed until just combined. Then add sour cream, vegetable oil, vanilla extract, and vanilla bean paste and mix gently until combined. Finally, add the remaining flour mixture and mix until just combined. Use a rubber spatula to fold the batter gently to fully incorporate ingredients without overmixing.
- Fill and Bake: Divide the batter evenly into the 12 prepared cupcake liners. Bake in the preheated oven for 20-22 minutes or until a cake tester inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the tray for 5 minutes, then carefully remove them from the cupcake tin and transfer them onto a wire cooling rack. Let cool completely before frosting.
- Prepare Buttercream: In a stand mixer or with a hand mixer fitted with a paddle attachment, beat the cool room temperature butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl sides and mix for another 2 minutes for fluffiness.
- Add Sugar and Flavorings: Gradually add powdered sugar in two parts, mixing on low speed until fully incorporated each time. Add vanilla paste and whole milk along with the sugar additions. Scrape down the sides and mix the buttercream on low speed for an additional 2 minutes until smooth and spreadable.
- Pipe and Decorate: Transfer the buttercream into a piping bag fitted with a round piping tip like Wilton 1A. Pipe swirls of buttercream onto each cupcake. Make a small indent on top of the piped buttercream with the back of a teaspoon and sprinkle with birthday sprinkles for a festive finish.
Notes
- Ensure all dairy ingredients like eggs, butter, and sour cream are at room temperature for best mixing and texture.
- Do not overmix the batter after adding flour to keep cupcakes tender and fluffy.
- Use a toothpick or cake tester to check for doneness; it should come out clean or with moist crumbs but no wet batter.
- You can substitute vegetable oil with an equal amount of melted coconut oil or another neutral oil if preferred.
- Buttercream can be stored covered in the refrigerator for up to 3 days; bring to room temperature and re-whip before piping.
