Whoever started using “vanilla” as synonymous with boring was out of their mind. These cupcakes will bring to mind a lot of adjectives as you let their deliciousness envelop your taste buds, but I promise you “boring” will not be one.
12 SERVES
Ingredients
Cupcakes:
- 180 g all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/4 cup salted butter melted and cooled
- 1/8 teaspoon kosher salt
- 1/4 cup vegetable oil
- 2 large eggs room temperature
- 1 1/2 tablespoons vanilla extract
- 1/2 cup whole milk room temperature
- 1/4 cup full-fat sour cream room temperature
Vanilla Cream Cheese Buttercream:
- Seeds from 1 vanilla bean
- 6 tablespoons salted butter softened
- 4 ounces cream cheese softened
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 pound powdered sugar
Method
- Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together flour, cream of tartar, baking soda, nutmeg, cinnamon, and salt.
- In a separate mixing bowl, beat melted butter and sugar until light and combined.
- Add eggs, vanilla extract, and vegetable oil. Mix until smooth.
- Add sour cream and milk and mix until fully incorporated.
- Gradually add dry ingredients while mixing on low speed. Mix until just combined. Do not overmix.
- Divide batter evenly among cupcake liners using a scoop or spoon.
- Bake for 16 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely on a wire rack before frosting.
- Buttercream Frosting:
- Beat softened butter and cream cheese until smooth and fluffy.
- Add vanilla bean seeds, vanilla extract, and salt. Mix well.
- Gradually add powdered sugar while mixing on low speed.
- Drizzle in heavy cream and continue mixing until light and creamy.
- Frost cooled cupcakes and serve.
Use room temperature ingredients for a smoother cupcake batter.
Do not overmix the batter to keep cupcakes soft and fluffy.
Store frosted cupcakes in the refrigerator for up to 4 days.
Do not overmix the batter to keep cupcakes soft and fluffy.
Store frosted cupcakes in the refrigerator for up to 4 days.
Ingredients
Cupcakes:
- 180 g all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/4 cup salted butter melted and cooled
- 1/8 teaspoon kosher salt
- 1/4 cup vegetable oil
- 2 large eggs room temperature
- 1 1/2 tablespoons vanilla extract
- 1/2 cup whole milk room temperature
- 1/4 cup full-fat sour cream room temperature
Vanilla Cream Cheese Buttercream:
- Seeds from 1 vanilla bean
- 6 tablespoons salted butter softened
- 4 ounces cream cheese softened
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 pound powdered sugar
Method
- Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together flour, cream of tartar, baking soda, nutmeg, cinnamon, and salt.
- In a separate mixing bowl, beat melted butter and sugar until light and combined.
- Add eggs, vanilla extract, and vegetable oil. Mix until smooth.
- Add sour cream and milk and mix until fully incorporated.
- Gradually add dry ingredients while mixing on low speed. Mix until just combined. Do not overmix.
- Divide batter evenly among cupcake liners using a scoop or spoon.
- Bake for 16 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely on a wire rack before frosting.
- Buttercream Frosting:
- Beat softened butter and cream cheese until smooth and fluffy.
- Add vanilla bean seeds, vanilla extract, and salt. Mix well.
- Gradually add powdered sugar while mixing on low speed.
- Drizzle in heavy cream and continue mixing until light and creamy.
- Frost cooled cupcakes and serve.
Use room temperature ingredients for a smoother cupcake batter.
Do not overmix the batter to keep cupcakes soft and fluffy.
Store frosted cupcakes in the refrigerator for up to 4 days.
Do not overmix the batter to keep cupcakes soft and fluffy.
Store frosted cupcakes in the refrigerator for up to 4 days.
What to Look for as You Make
- Let’s talk buttercream. I know everyone says cooking is an art and baking is a science, and while this can be true, there’s also room for flexibility in certain places—frosting being one. Even if you’ve never made your own frosting, chances are you’ve eaten frosting at least once or twice (nobody’s keeping count!). Think about the consistency that you like. Play around with the ratio of powdered sugar to heavy cream to reach that consistency.
Less heavy cream= a thicker frosting
More heavy cream= a thinner frosting
You really can’t mess it up; if it gets too thin, add more powdered sugar and vice versa. - All oven temperatures vary widely. To ensure your cupcakes don’t overbake, look at their coloring. You want these to be ever-so-slightly sun-kissed (so-to-speak), too much of a tan will yield a tough cupcake.