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Vanilla Birthday Cupcakes Recipe

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★★★★★

4.6 from 98 reviews

Delight in these classic Vanilla Birthday Cupcakes featuring moist, fluffy vanilla cupcakes topped with a smooth and creamy vanilla buttercream frosting. Perfectly balanced with hints of vanilla bean and a tender crumb, these cupcakes are ideal for celebrations and birthday parties.

Ingredients

Scale

Vanilla Cupcakes

  • 200 g all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 70 g butter, room temperature
  • 210 g granulated sugar
  • 3 large eggs, room temperature
  • 150 g full-fat sour cream, room temperature
  • 2 tablespoon vegetable oil (e.g., canola oil)
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon vanilla bean paste

Vanilla Buttercream

  • 200 g butter, cool room temperature
  • 330 g powdered sugar
  • 1 teaspoon vanilla paste
  • 1 tablespoon whole milk, room temperature

Instructions

  1. Preheat and prepare: Preheat the oven to 160ºC (320ºF) conventional and line a cupcake tray with 12 cupcake liners. This ensures even baking and easy cupcake removal.
  2. Sift dry ingredients: Sift together the all-purpose flour, baking soda, baking powder, and salt into a bowl and set aside to ensure a smooth batter without lumps.
  3. Cream butter and sugar: In a mixing bowl fitted with the paddle attachment, beat the butter and granulated sugar on medium/high speed for 3 minutes until light and fluffy, creating air pockets for a tender cake.
  4. Add eggs: Incorporate the eggs one at a time, mixing on low speed until just combined, to prevent curdling and maintain batter texture.
  5. Combine flour and wet ingredients: Scrape down the bowl sides, then add half of the flour mixture and mix on low speed until just combined. Follow by adding sour cream, vegetable oil, vanilla extract, and vanilla bean paste; mix until incorporated. Finally, add the remaining flour mixture and mix gently until fully combined.
  6. Fold batter: Use a rubber spatula to fold the batter gently, ensuring all ingredients are evenly blended without overmixing which can toughen the cupcakes.
  7. Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 20-22 minutes, or until a cake tester inserted in the center comes out clean, indicating doneness.
  8. Cool cupcakes: Allow cupcakes to cool in the pan for 5 minutes, then gently remove and transfer to a cooling rack to cool completely, preparing them for frosting.
  9. Prepare buttercream: Sift powdered sugar to remove lumps. Beat butter in a stand mixer or with a hand mixer using the paddle attachment on medium/high speed for 4 minutes until light and fluffy. Scrape down bowl sides and continue mixing for 2 more minutes.
  10. Add sugar and flavoring: Add powdered sugar, vanilla paste, and milk in two parts, mixing on low speed until each addition is fully incorporated for a smooth, creamy consistency.
  11. Final mixing: Scrape down the sides of the bowl and mix on low speed for an additional 2 minutes to fully integrate ingredients into the buttercream.
  12. Pipe and decorate: Transfer the buttercream to a piping bag fitted with a round tip (e.g., Wilton 1A). Pipe onto the cooled cupcakes, make a gentle indent on top with the back of a teaspoon, and decorate with birthday sprinkles for a festive touch.

Notes

  • Ensure all dairy ingredients are at room temperature for better mixing and texture.
  • Do not overmix the batter once the flour is added to keep cupcakes tender.
  • Use a toothpick or cake tester to check cupcake doneness to avoid overbaking.
  • Buttercream can be stored in an airtight container in the refrigerator and re-whipped before use if needed.
  • For a dairy-free version, substitute butter and milk with vegan alternatives.

Keywords: vanilla birthday cupcakes, classic vanilla cupcakes, vanilla buttercream, birthday cupcake recipe, moist vanilla cupcakes

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