Description

These Easy & Moist Cupcakes are a delightful treat for any occasion. With a tender crumb and a rich vanilla flavor, they are perfect for frosting with your favorite topping.

Ingredients

Dry Ingredients:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk
¼ cup sour cream

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Instructions

Preheat the Oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Mix in the sour cream.
Combine Batter: Add the dry ingredients in two additions, alternating with the milk, and mix just until combined.
Bake: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Frost: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

These cupcakes are perfect for any frosting—from classic buttercream to chocolate ganache.
For chocolate cupcakes, substitute ½ cup of the flour with unsweetened cocoa powder.