This is my go to vanilla cupcake recipe. Because it’s such a perfect vehicle, I use this as the base for 90% of my cupcakes.
I don’t generally like a super sweet sponge because usually I am loading it up with buttercream, chocolate or fillings. So I often opt to use less sugar. If you enjoy a sweeter cupcake then I suggest 1 to 1 1/2 cups of sugar. Some recipes call for milk or cream, however, I substitute sour cream. This yields a moister cake. That’s a 1:1 ratio. So if you prefer to use milk or cream or if that’s all you have, just remember it’s a direct conversion
1⅓ cups AP flour
1 tsp baking powder
¼ tsp salt
1 stick (1/2 c) unsalted butter, softened
3/4 granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
½ cup light sour cream
Preheat your oven to 350F
Line muffin tin with cupcake liners.
In a bowl, sift together flour, baking powder, and salt.
Using your paddle attachment and your stand mixer, cream (beat together) the butter and sugar on medium speed until light and fluffy.
Scrape the bowl as necessary.
Add eggs one at a time. Make sure the first is fully incorporated before adding the next.
Add vanilla extract and beat until combined.
Turn the mixer down to slow.
Add half of the dry ingredients
Add sour cream
Add remaining dry ingredients
Be careful not to overmix the batter but be sure that everything is well incorporated.
Divide the batter into the tins. This is enough for 12 decent size cupcakes.
Bake for 15-20 minutes, toothpick check and cool on a wire rack.