The BEST vanilla cupcake you’ll ever make. Soft, moist, great with any types of icing. Try this cupcake with my strawberry butter cream. Fresh strawberry icing pairs great with this moist vanilla cupcake.
Another great thing about this recipe is that you can make it in advance and freeze it until the day you need it. I had a couple of my friends over to see my baby last week. I made a batch of this cupcake and froze it in the freezer. I took out six of them the morning of, made some icing, and voila! Beautiful cupcake ready to be served!
Now let’s get down to the actual recipe. It’s SUPER easy. I don’t have time to do fancy stuff with a 2 month old baby. Recipe calls for sour cream but… I don’t have sour cream in my fridge all the time! So I used greek yogurt instead. It was still so moist and delish!
Classic Vanilla Cupcake
Ingredients
- 1 1/2 cups Flour sifted
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 4 tbsp unsalted butter melted
- 1/4 cup canola oil
- 1/2 cup granulated sugar
- 2 eggs room temp
- 3 tsp vanilla extract
- 2/3 cup sour cream (or greek yogurt) room temp
Instructions
- Sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the melted butter and oil. Then add granulated sugar. Once they are incorporated, add in 1 egg at a time. Finally, add the vanilla extract and beat on high speed.
- Mix the wet and dry by alternating 1/3 of the dry ingredients and 1/3 of the sour cream to the wet mixture. Once the batter is done, fill the cupcake liner 2/3 full.
- Bake for 18-20 min in 350f degree oven