Truth! Vanilla cupcake have a reputation of being boring! I want to change your mind about that. I took it as a challenge to provide YOU with a GREAT Vanilla Cupcake recipe. Not Boring At All!
What did I learn in the process of finding a less boring vanilla cupcake?
While we DID find a pretty good vanilla cupcake recipe, we learned that we are decidedly NOT vanilla people.
We recommend that you try this recipe and decide for yourself.
BUT, when you do, we also encourage you to mix things up a bit.
Use these vanilla cupcakes as a creative canvas! These would be GREAT with some filling...like raspberry jam, Nutella, or the Irish Whiskey Ganache in our St. Paddy's Car Bomb Cupcakes recipe! [If you do decide to fill them and need some tips on how to do it, look to the St. Paddy's Car Bomb Cupcake recipe. It is all laid out for you.]
Alternatively, stick with the vanilla and go a bit crazy with your icing flavor, color or decorations. Let the kids loose with the sprinkles. As we've said before, cooking should be creative and fun. This is a perfect recipe to make your own.
Ultimate Vanilla Cupcakes
- Preheat the over to 350 degrees.
- In a small bowl, combine sugar and seeds from the vanilla bean.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla bean sugar mixture to the dry ingredients and mix until well combined
- Add butter and mix on medium-low speed for three minutes. (You'll end up with a very fine crumb texture.)
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. (The batter will be liquid.)
- Fill cupcake liners just over ½ full.
- Bake for 15 minutes. (They are done when a toothpick comes out clean. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.)
- Remove them immediately from the tins to cool. Add icing or filling once cool.
Laura's Tips + Notes