Description
These Easy & Moist Cupcakes deliver a classic, fluffy texture with a rich buttery flavor, perfect for any occasion. Made with simple pantry ingredients like all-purpose flour, butter, and sour cream, they’re quick to prepare and bake to perfection. The recipe yields tender cupcakes that stay moist and pair beautifully with a variety of frostings, from vanilla buttercream to chocolate ganache.
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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together for 2 to 3 minutes until the mixture is light and fluffy, signaling proper aeration.
- Add Eggs and Vanilla: Add eggs one at a time into the butter and sugar mixture, beating well after each addition to incorporate air and ensure an even texture. Then mix in the vanilla extract for flavor.
- Mix Milk and Sour Cream: In a small bowl, whisk together the whole milk and sour cream to create a smooth liquid mixture that will add moisture and tenderness to the batter.
- Combine All Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the milk and sour cream mixture (start and end with the dry ingredients). Mix gently until just combined to avoid overmixing which can toughen cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting.
Notes
- These cupcakes pair beautifully with vanilla buttercream, chocolate ganache, or cream cheese frosting for added flavor.
- For a flavor variation, try adding lemon zest or almond extract to the batter.
- To make chocolate cupcakes, substitute 1/3 cup of the flour with unsweetened cocoa powder.
