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PERFECTLY MOIST AND FLUFFY VANILLA CUPCAKES

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INGREDIENTSVANILLA 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)


INSTRUCTIONSFOR THE VANILLA CUPCAKES:

  • Preheat the oven to 350 degrees F (177C), and line a standard cupcake pan with paper liners.
  • In a large mixing bowl, add flour, Sugar, Baking powder, Baking soda and salt. Whisk to combine.
  • 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.
  • 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.
  • Remove the cupcakes and transfer to a wire rack to cool completely before decorating.

FOR THE VANILLA BUTTERCREAM:

  • 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).
  • 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.
  • Add the remaining powdered sugar one cup at a time and mix on low until combined.
  • 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.
  • 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.
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