Vanilla Cupcakes. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle. Vanilla cupcakes are usually denser than vanilla cakes so they would hold their shape well.

This recipe is the one I will be using all of the time from now on! Yum, I made the moist vanilla cupcakes yesterday and they were great. A lot of holes in the baked cupcake and a sponge sort of texture. You can cook Vanilla Cupcakes using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vanilla Cupcakes

You need 1 3/4 cup of cake flour.
Prepare 3/4 tsp. of baking powder.
It's 1/4 tsp. of baking soda.
Prepare 1/4 tsp. of salt.
It's 1/2 cup of unsalted butter, softened to room temperature.
It's 1 cup of granulated sugar.
You need 3 of large egg whites, at room temperature.
Prepare 2 tsp. of vanilla extract.
You need of Scraped seeds from 1/2 vanilla bean.
It's 1/2 cup of sour cream, at room temperature.
You need 1/2 cup of milk, at room temperature.
It's of Your favorite frosting recipe.

The flavor was delicious and the frosting was great. These cupcakes were a huge disappointment. I was hoping for a nice vanilla cupcake, and was fooled by this recipe. The actual cupcakes aren't truly that bad if you enjoy a taste combination of cornbread and pound cake.

Vanilla Cupcakes step by step

Preheat the oven to 350°F. Line a muffin tin pan with cupcake liners and set it aside..
In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Set it aside..
Using either a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Then beat in the butter for about 2 minutes, until they are creamed together. Beat in the egg whites, vanilla extract and vanilla bean seeds. When that's all combined, beat in the sour cream. Scrape down the sides of the bowl as needed..
Switch to low speed and slowly add in the dry ingredients. Then slowly add in the milk. Mix until just combined..
Fill each cup up 2/3 of the way full. Then bake for 17-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let the cupcakes sit on the pan for another few minutes..
After about 5 minutes, move the cupcakes to a wire rack. Allow the cupcakes to cool completely before frosting them..
Mine are topped with vanilla buttercream, the recipe of which I have under my profile -->.
Rose designs made using the Wilton 1M tip -->.

Definately not worth the time or ingredients. The fake vanilla box cake mix is better than this recipe. I tested this recipe for the red velvet version and it came out great. My cupcakes flavor was awesome,but the looks was bad. I oiled the cupcake pans,and most of them were hard to take out when the cupcakes were ready.