Vanilla Cupcakes with Very Vanilla Buttercream Frosting
Moist vanilla cupcakes with a very vanilla buttercream frosting.
Servings: 16 cupcakes
Calories: 391kcal
Equipment
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 3 egg whites
- 3 teaspoon vanilla
- ½ cup sour cream
- ½ cup milk
- 1 ⅔ cup flour sifted
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
Very Vanilla Buttercream Frosting
- 1 cup unsalted butter softened (2 sticks)
- 4 cups powdered sugar
- 2 teaspoon vanilla
- 2-3 tablespoon milk as needed
Instructions
- Preheat oven to 350°F
- Line muffin tins with 16 cupcake liners.
- Start by adding sifted flour, baking powder, and salt into a medium-sized bowl. Blend well.
- In a large bowl, beat together the softened butter and sugar until well combined.
- Slowly beat in the egg whites.
- Beat in the vanilla, sour cream, and milk. Do not overbeat.
- Slowly add the dry ingredients into the wet ingredients until combined and blended. Be careful not to overbeat.
- Bake in the oven for about 14-16 minutes. Check center of a cupcake for doneness.
- Remove from oven, let cool for 10 minutes before moving to a wire rack to cool completely.
- Let the cupcakes cool completely before frosting.
To Make Very Vanilla Frosting
- Beat the softened butter until smooth.
- Slowly add in the powdered sugar until it is all mixed into the butter. It will be clumpy.
- Add in the vanilla and blend.
- Add in 2 -3 tablespoon of milk or as needed to create the desired consistency for frosting. To pipe the cupcakes, you will need a stiffer frosting to hold shape.
Nutrition
Serving: 1cupcake | Calories: 391kcal | Carbohydrates: 53g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 169mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 592IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg
