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Vanilla Birthday Cupcakes

Delicious Vanilla Birthday Cupcakes to Celebrate Any Occasion

These Vanilla Birthday Cupcakes are moist, flavorful, and perfect for any celebration.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Can substitute with cake flour for a lighter texture.
  • 1 teaspoon baking soda Ensure it is fresh for effectiveness.
  • 1 teaspoon baking powder Works with baking soda for fluffiness.
  • 1 pinch salt Enhances flavor and balances sweetness.
  • 1 cup butter (room temperature) Can be substituted with plant-based butter.
  • 1.75 cups granulated sugar Coconut sugar can be used for a less refined option.
  • 4 large eggs (room temperature) Can replace with flax eggs for a vegan option.
  • 1 cup full-fat sour cream (room temperature) Greek yogurt can be used as a substitute.
  • ⅓ cup vegetable oil Can substitute with melted coconut oil.
  • 2 teaspoons vanilla extract For a more intense flavor experience, use vanilla bean paste.
  • 1 tablespoon vanilla bean paste Intensifies the vanilla flavor.
For the Buttercream Frosting
  • 1 cup unsalted butter (room temperature) Ensure it's well-beaten for a smooth finish.
  • 4 cups powdered sugar Sifting it ensures a lump-free consistency.
  • 1 tablespoon vanilla extract Consider using pure vanilla extract for superior taste.
  • 1 splash milk Can be substituted with plant-based milk.

Equipment

  • Mixing bowl
  • Stand Mixer
  • cupcake pan
  • Spatula

Method
 

Cupcake Preparation
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake pan with colorful cupcake liners.
  2. Sift together the flour, baking powder, baking soda, and salt in a mixing bowl.
  3. In a stand mixer, beat together the butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Gradually mix in half of the dry flour mixture, followed by sour cream, vegetable oil, vanilla extract, and vanilla bean paste.
  6. Add the remaining flour mixture and carefully fold until just combined.
  7. Divide the batter among the cupcake liners, filling each about 2/3 full.
  8. Bake for 20 to 22 minutes until a toothpick comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat the unsalted butter until creamy, then gradually add powdered sugar, vanilla bean paste, and milk.
  11. Frost each cooled cupcake and serve.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing to keep the cupcakes light and airy.

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