Simply Perfect Vanilla Cupcakes or Cake
These hold together but aren’t dense; are sweet but not too sweet – just perfect cupcakes! (Or cake!)
Simply Perfect Vanilla Cupcakes or Cake
Makes: 24 cupcakes, 1 9×13 cake, or 2 9-inch round cakes
Print Recipe
Ingredients
Batter:
- 1 ½ cups cake flour
- ¾ cup all-purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt (scant)
- ¾ cup butter (softened)
- 2 large eggs
- ⅔ cup sour cream (or Greek yogurt or 1/2 cup buttermilk)
- ½ cup milk
- 2 tsp vanilla
Instructions:
- Preheat the oven to 350° (325° if you are making a cake instead of cupcakes). Line 2 cupcake pans with liners and grease or grease and flour your cake pans (1 9×13 pan or 2 9-inch round pans).
- In a stand mixer bowl, add the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Stir on low speed to combine.
- Add the softened butter, mixing on med/low until the mixture resembles damp sand (about 1 minute).
- Add the eggs, one at a time, scraping the sides and bottom of the bowl to be sure all of the ingredients are fully incorporated.
- Add the sour cream, milk, and vanilla and stir until fully combined.
For Cupcakes:
- Fill the cupcake cups half full of batter and bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Remove from the oven and cool on a cooling rack.
For Cake:
- Pour the batter into the prepared pan, level the top with a spatula, and bake for 20-40 minutes at 325° or until a toothpick inserted in the middle comes out clean or with only a few crumbs.
- Remove from the oven and cool on a rack.
Notes:
Make Ahead: Cupcakes are always better fresh, but you can store these in an air-tight container at room temperature for a couple days, in the fridge for a week, or in the freezer for a couple months. Just wait to frost until close to serving time.
Tea Idea: You could make these in mini muffin tins and serve them for teas – just keep in mind that the baking time will be shorter.