PERFECTLY MOIST AND FLUFFY VANILLA CUPCAKES

hese Vanilla Cupcakes are light, fluffy and incredibly moist! Topped with a creamy and Dreamy Vanilla Buttercream, these are the best cupcakes for a birthday party or any event!

PERFECTLY MOIST AND FLUFFY VANILLA CUPCAKES


INGREDIENTS

VANILLA CUPCAKES:

  • 1 and 1/2 cups All purpose flour
  • 1 and 1/2 cups granulated Sugar
  • 1 and 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon salt
  • 2 large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1/3 cup Vegetable oil
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup sour cream, room temperature

VANILLA BUTTERCREAM:

  • 1/2 cup Unsalted Butter, softened to room temperature
  • 1/2 cup Hi-ratio Shortening
  • 1/8 tsp Salt
  • 4 cups Powdered Sugar, sifted
  • 1/4 cup Heavy Whipping Cream
  • 1 and 1/2 tsp Pure Vanilla Extract
  • 1/4 tsp Pure Almond Extract (optional)

ADDITIONAL:

  • Few drops of Teal food colouring (optional)
  • Sprinkle blend (I used a mixture of Pink sprinkles, White sprinkles and Confetti sprinkles)

INSTRUCTIONS

FOR THE VANILLA CUPCAKES:

  1. Preheat the oven to 350 degrees F (177C), and line a standard cupcake pan with paper liners.
  2. In a large mixing bowl, add flour, Sugar, Baking powder, Baking soda and salt. Whisk to combine.
  3. In a measuring cup, whisk together the eggs, vanilla, vegetable oil, buttermilk and sour cream. Pour the wet ingredients into the dry ingredients and whisk to combine. Fill each liner HALFWAY full.
  4. Bake in preheated oven for 14-18 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs. Allow cupcakes to cool in pan for 5 minutes.
  5. Remove the cupcakes and transfer to a wire rack to cool completely before decorating.

FOR THE VANILLA BUTTERCREAM:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes).
  2. Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add heavy cream, vanilla and almond extract and beat until combined.
  3. Add the remaining powdered sugar one cup at a time and mix on low until combined.
  4. Once the sugar is combined, increase mixer speed to high and whip until light and fluffy, about 5-7 minutes. Tint with food colouring, if desired.
  5. Transfer frosting to a piping bag fitted with a large star tip and pipe swirls onto cooled cupcakes. Decorate with sprinkles (optional).

NOTES

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • If you don't have buttermilk, you can substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup milk. Let it stand for 10 minutes before using.