Fluffy Vanilla Cupcakes

This is a basic vanilla cupcake recipe that can be the base of many different cupcake versions. There are simple yet essential ingredients in this recipe. Essential to make a perfectly fluffy and delicious vanilla cupcake. I use this base recipe for confetti cupcakes Confetti Cupcakes

About This Recipe

• This recipe has some ingredients that make the best vanilla cupcakes.
• Corn starch contributes to the fluffy and tender texture.
• Sour cream contains acid. The acid content helps to tenderize gluten molecules, resulting in a more tender final product. Sour cream also adds a lot of fat and moisture to the batter without thinning out the batter.
• Buttermilk, like sour cream, helps the cupcakes have a tender crumb and also helps with raising the batter.
• There is also milk in this recipe to loosen it up the recipe.

• This vanilla cupcake recipe uses three eggs and eggs to add structure and binding to the cupcakes.
• For the flavoring, obviously, we are using good-quality vanilla extract. If you want to end up with lighter, almost white cupcakes, use clear imitation vanilla. This is what I use, and I love it. Clear Vanilla Extract
• The measurements in this recipe are enough to make 24 cupcakes. But if you plan to make only 12 cupcakes, either halve the recipe or pour the raining of the recipe in a 6-inch pan and make a small cake. You can double-wrap the baked vanilla cake in plastic wraps and freeze it for a different project.

How To Make These Fluffy Vanilla Cupcakes

• We start by mixing all the dry ingredients, including flour, cornstarch, baking powder, and salt.
• In a measuring cup, mix the buttermilk and the milk.
• Using a stand mixer set on the whisk attachment with medium speed, whisk the eggs, vanilla extract, and sugar until creamy, double the size, light, and fluffy. This may take up to 5 minutes.
• By adding the sour cream, you will notice that the batter thins out, which is normal.
• Using a spatula, add the dry ingredients alternating with the milk mixture. Three passes. Dumping the dry ingredients into the egg mixture at once will collapse the batter not to rise well.
• Always start with dry ingredients and end with dry ingredients. DO NOT OVERMIX.
• These vanilla cupcakes are frosted with American vanilla buttercream, but they can be frosted with any frosting, Swiss Meringue Buttercream,

See other cupcakes ideas Lemon Poppyseed Cupcakes, Confetti Cupcakes, Ultimate Chocolate Cupcakes

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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