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Vanilla Birthday Cupcakes

Heavenly Vanilla Birthday Cupcakes for Ultimate Celebration

These Vanilla Birthday Cupcakes are the heart of any celebration, perfect for bringing joy with their soft, moist texture and creamy buttercream.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Consider using gluten-free flour if needed.
  • 1 teaspoon Baking Soda Make sure it's fresh for optimal rise.
  • 1 teaspoon Baking Powder Double-acting is best for consistent results.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavors.
  • 1 cup Butter (Room Temperature) Opt for unsalted for controlled flavor.
  • 1 cup Granulated Sugar Substitute with brown sugar for added moisture.
  • 3 large Large Eggs Room temperature is key for emulsification.
  • 1 cup Full-Fat Sour Cream (Room Temperature) Greek yogurt can be a tasty alternative.
  • 1/2 cup Vegetable Oil Melted coconut oil is a fantastic swap.
  • 2 teaspoons Vanilla Extract Always use pure extract for the best taste.
  • 1 tablespoon Vanilla Bean Paste Pure extract serves as a perfect substitute.
For the Vanilla Buttercream
  • 4 cups Powdered Sugar Sift for a smooth consistency.
  • 1/4 cup Milk (Room Temperature) Milk alternatives work well too.

Equipment

  • Oven
  • mixing bowl
  • electric mixer
  • Cupcake tray
  • Sifter

Method
 

Baking Instructions
  1. Preheat your oven to 160ºC (320ºF). Line a 12-cup cupcake tray with colorful liners.
  2. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the butter and granulated sugar together for about 3 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing until fully incorporated.
  5. Gradually add half of the dry mixture, then the sour cream, vegetable oil, vanilla extract, and vanilla bean paste. Mix gently.
  6. Fill each cupcake cup about two-thirds full and bake for 20-22 minutes or until a toothpick comes out clean.
  7. While the cupcakes cool, beat the room temperature butter until smooth, then gradually add sifted powdered sugar, mixing in the vanilla bean paste and milk until creamy.
  8. Once cooled, pipe or spread the buttercream on each cupcake and decorate with colorful sprinkles.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 50mgSugar: 18gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature for better mixing. Do not overmix the batter to keep cupcakes fluffy.

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