Classic Vanilla Cupcakes
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)

Classic Vanilla Cupcakes

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 5%
CARBS 54G54% OF CAL
0G FIBER0G ADDED0G INTRINSIC12G OTHER42G TOTAL SUGAR
FAT 20G44% OF CAL
10G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Classic vanilla cupcakes topped with smooth buttercream frosting. A reliable, versatile recipe that works for celebrations or whenever you want a simple sweet treat.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 1 cup white granulated sugar
  • 1 3/4 cups cake flour (spooned and levelled *see Note 1 below for DIY cake flour tip)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt (a bit less if using salted butter)
  • 1/4 cup unsalted butter (at room temperature)
  • 2 large eggs (at room temperature)
  • 1/3 cup full-fat sour cream
  • 1/4 cup canola, vegetable or other neutral tasting cooking oil (vegetable or other neutral tasting cooking oil)
  • 1 Tablespoon pure vanilla extract ( or vanilla bean paste)
  • 2/3 cup whole milk (3%)
  • 1 cup unsalted butter (at room temperature)
  • 4 cups icing/confectioners' sugar
  • 1 teaspoon vanilla extract (optional)
  • 3-4 Tablespoons milk
  • Food colouring (for colouring frosting, if desired)
PREP
30M
SODIUM
131MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.