Description
Delight in these classic Christmas Cupcakes featuring moist vanilla cake topped with a rich and creamy vanilla buttercream frosting. Perfectly soft and fluffy, these cupcakes are an ideal festive treat for holiday celebrations, complete with optional sprinkles for extra cheer.
Ingredients
Scale
Vanilla Cupcake Ingredients:
- 1 3/4 cups cake flour (not self-rising flour)
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup salted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream
- 1/4 cup vegetable oil (or canola oil)
- 1 tablespoon vanilla extract
- 2/3 cup whole milk, room temperature
- Optional: sprinkles
Vanilla Buttercream Ingredients:
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
Instructions
- Prep Oven and Liners: Preheat your oven to 350°F (180°C). Line two cupcake pans with about 16 cupcake liners or prepare to bake in batches if using one pan.
- Mix Dry Ingredients: In a large bowl or stand mixer bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt until fully combined.
- Add Butter: Add room temperature butter to the dry mixture and beat on medium-low speed for 3 minutes, stopping occasionally to scrape down the sides. The batter will develop a fine crumb texture.
- Whisk Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, vegetable oil, and vanilla extract until smooth and uniform.
- Combine Wet and Dry Mixtures: Add the wet mixture to the flour mixture and beat at medium speed for 30 seconds until just combined. Then reduce to low speed and gradually add the whole milk, mixing until just incorporated. The batter will be somewhat liquid.
- Fill and Bake Cupcakes: Spoon batter into cupcake liners filling them just over halfway. Bake in the oven for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and transfer pans to a wire rack to cool completely.
- Make Buttercream: In a clean mixing bowl or stand mixer, beat the room temperature butter on medium speed for 2 to 3 minutes until light and fluffy.
- Add Remaining Buttercream Ingredients: Add powdered sugar, heavy cream, and vanilla extract and mix on low speed for 1 minute until combined. Scrape the bowl and then beat on medium speed for 2 more minutes until smooth and creamy.
- Adjust Buttercream Consistency: If frosting is too thin, add 1-2 cups more powdered sugar and beat until smooth. If too thick, add 1 tablespoon heavy cream or more gradually until desired consistency is reached.
Notes
- For festive flair, add sprinkles to the cupcake batter or decorate the frosted cupcakes with colorful sprinkles.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving to restore softness.
- The batter texture will be liquid due to sour cream and milk; this is normal and ensures moist cupcakes.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg
