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Easy Peasy Amazing Vanilla Cupcake Recipe

Updated on March 19, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

Easy Peasy Amazing Vanilla Cupcakes
Easy Peasy Amazing Vanilla Cupcakes | Source
3.7 stars from 3 ratings of Vanilla Cupcakes

So I made Extreme Chocolate Chip Chocolate Pudding Cake with Easy Homemade Chocolate Buttercream Icing the other day and it was a hit.

This time my husband requested that I try vanilla cupcakes with some Easy Homemade Vanilla Buttercream Icing.

And man did they turn out wonderful! I think I still like my chocolate cupcakes with chocolate chips better, but it's been hard to decide which one to go get from the refrigerator for dessert every night. lol

The sour cream in this recipe makes them light an fluffy with a melt in your mouth texture. And the rum extract gives them a taste like you've never tasted.

There are so many flavors available in the extract aisle of the grocery store that no one knows about. This is one that I discovered a few years ago that had made everything I've used it in that much better!

Even if you've never been a cupcake kind of person, like me, before, these will definitely make you change your mind.

Cupcakes around the house have been a real treat because I simply don't make them.

Fill your house will wonderful smells and delightful fluffy cupcakes as well with this amazing recipe, and you won't regret it.

Now for the recipe!!

Ingredients for Amazing Vanilla Cupcakes
Ingredients for Amazing Vanilla Cupcakes | Source
Step One: Fill two large cupcake pans with cupcake cups in preparation for your cupcake batter
Step One: Fill two large cupcake pans with cupcake cups in preparation for your cupcake batter | Source
Step Two: Add your butter to a large mixing bowl
Step Two: Add your butter to a large mixing bowl | Source
Step Three: Add your sugar to the bowl
Step Three: Add your sugar to the bowl | Source

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Serves 30 people 1 cupcake each

Ingredients

  • 1 1/4 cup butter
  • 1 3/4 sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon rum extract, (my secret ingredient)
  • 2 1/4 cups flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sour cream, (this is the key to this whole recipe)

Instructions

  1. Gather your ingredients to put together your cupcakes.
  2. Preheat your oven to 350 degrees F and fill two large cupcake trays with cupcake liners.
  3. In a large mixing bowl measure out your butter.
  4. Also, add your sugar to the butter in your bowl.
  5. With a hand mixer, combine your butter and sugar until smooth and creamy. The color will lighten as you mix.
  6. Next add in your four eggs and mix again.
  7. Finally add in your vanilla and rum extracts.
  8. Mix all of your wet ingredients thoroughly to evenly combine.
  9. In a separate mixing bowl, measure out your flour.
  10. Add your cornstarch to this bowl.
  11. Next, measure out your baking powder.
  12. And finally, add your salt.
  13. Mix all of your dry ingredients well to evenly distribute all ingredients throughout.
  14. Now slowly, a little bit at a time, alternate pouring your dry ingredients into your wet mixture and mixing with your hand mixer until all is mixed in.
  15. Finally, add your sour cream to your cupcake batter and mix well.
  16. Spoon out your batter into all of your cupcake liners until they are 1/2 to 3/4 full.
  17. Bake for 20 minutes.
  18. Frost each when cool with my Easy Homemade Vanilla Buttercream Icing.
  19. Enjoy!!
  20. Yummy! Yummy!
Click thumbnail to view full-size
Step Four: Mix the two togetherYou are looking for a smooth creamy texture, that will lighten everything in color, to know that you are done.Step Five: Add your eggs to your mixtureStep Six: Mix them into your mixture wellStep Seven: Add in your vanilla extractStep Eight: Add in your rum extract (this is my secret ingredient)Step Nine: Mix both into your mixtureStep Ten: In a separate bowl, add your flourStep Eleven: Now add your cornstarchStep Twelve: Add in one tablespoon of baking powderStep Thirteen: Finally add your salt and mix them all together to evenly distribute the ingredients in the bowlStep Fourteen: Slowly pour your dry mixture into your wet one a little bit at a timeStep Fifteen: In between small amounts of your dry mix, mix everything together well to combineStep Sixteen: For the final ingredient, mix in your sour creamStep Seventeen: Mix everything one last time to thorough combine all of your ingredients evenlyStep Eighteen: Spoon enough batter into each of your cups to fill each 1/2 to 3/4 fullStep Nineteen: Bake for 20 minutes and enjoy!!This is the inside. (Check out my half and half cupcake recipe to see what the blue is all about!)
Step Four: Mix the two together
Step Four: Mix the two together | Source
You are looking for a smooth creamy texture, that will lighten everything in color, to know that you are done.
You are looking for a smooth creamy texture, that will lighten everything in color, to know that you are done. | Source
Step Five: Add your eggs to your mixture
Step Five: Add your eggs to your mixture | Source
Step Six: Mix them into your mixture well
Step Six: Mix them into your mixture well | Source
Source
Step Seven: Add in your vanilla extract
Step Seven: Add in your vanilla extract | Source
Step Eight: Add in your rum extract (this is my secret ingredient)
Step Eight: Add in your rum extract (this is my secret ingredient) | Source
Step Nine: Mix both into your mixture
Step Nine: Mix both into your mixture | Source
Step Ten: In a separate bowl, add your flour
Step Ten: In a separate bowl, add your flour | Source
Step Eleven: Now add your cornstarch
Step Eleven: Now add your cornstarch | Source
Step Twelve: Add in one tablespoon of baking powder
Step Twelve: Add in one tablespoon of baking powder | Source
Step Thirteen: Finally add your salt and mix them all together to evenly distribute the ingredients in the bowl
Step Thirteen: Finally add your salt and mix them all together to evenly distribute the ingredients in the bowl | Source
Step Fourteen: Slowly pour your dry mixture into your wet one a little bit at a time
Step Fourteen: Slowly pour your dry mixture into your wet one a little bit at a time | Source
Step Fifteen: In between small amounts of your dry mix, mix everything together well to combine
Step Fifteen: In between small amounts of your dry mix, mix everything together well to combine | Source
Step Sixteen: For the final ingredient, mix in your sour cream
Step Sixteen: For the final ingredient, mix in your sour cream | Source
Step Seventeen: Mix everything one last time to thorough combine all of your ingredients evenly
Step Seventeen: Mix everything one last time to thorough combine all of your ingredients evenly | Source
Step Eighteen: Spoon enough batter into each of your cups to fill each 1/2 to 3/4 full
Step Eighteen: Spoon enough batter into each of your cups to fill each 1/2 to 3/4 full | Source
Step Nineteen: Bake for 20 minutes and enjoy!!
Step Nineteen: Bake for 20 minutes and enjoy!! | Source
This is the inside. (Check out my half and half cupcake recipe to see what the blue is all about!)
This is the inside. (Check out my half and half cupcake recipe to see what the blue is all about!) | Source

Nutritional Information

Nutrition Facts
Serving size: 1 cupcake
Calories 213
Calories from Fat108
% Daily Value *
Fat 12 g18%
Carbohydrates 24 g8%
Fiber 0 g
Protein 3 g6%
Cholesterol 80 mg27%
Sodium 289 mg12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of Good Food
The Sign of Good Food | Source

Personal Review

The only thing I can imagine changing about this dish is to fill the cups a little more.

Most recipes suggest only filling the cupcake cups halfway to give the batter room to rise. With my chocolate cupcakes, I accidentally overfilled and it was a disaster.

My second batch of chocolate cupcakes I only filled halfway with perfect results. Well, with this recipe, it was a little different as the batter didn't rise quite as much.

I filled the cups only halfway (learning from my lesson with the chocolate cupcakes), and unfortunately, they didn't rise quite as much as I would have liked.

They were still fluffy and light, but not as high as could have been possible. Next time, I'm going to fill them 3/4 full to get the most height out of them as possible.

Otherwise, these were so delicious! Not only were they a hit with my husband, but our friends couldn't keep their hands off of them!

Try them out and let me know what you think!!

Quick Poll

What is your favorite flavor of cupcake?

See results

© 2014 Victoria Van Ness

Comments

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    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      4 years ago from Fountain, CO

      Thank you! That's a huge compliment! :) I'll be publishing a cookbook soon.

      Thank you for your wonderful comment!

    • ExpectGreatThings profile image

      ExpectGreatThings 

      4 years ago from Illinois

      These sound delicious! Your recipes are always impressive. - Ginger

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      4 years ago from Fountain, CO

      Absolutely!!

    • kidscrafts profile image

      kidscrafts 

      4 years ago from Ottawa, Canada

      What is important is that it taste good :-)

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      4 years ago from Fountain, CO

      lol Okay!

    • kidscrafts profile image

      kidscrafts 

      4 years ago from Ottawa, Canada

      My mother in law used to say... when we eat it, where it arrives, it's dark ;-) I don't think I can really translate it well.... on top of it, she said it in Dutch... so it lost already part of it's special meaning when she translated that in French ;-)

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      4 years ago from Fountain, CO

      Thanks! I totally agree. I don't think anything was really working correctly that day. My famous chocolate chip cookies didn't even turn out very attractive. Thank goodness everything still tasted wonderful!

      I always love your comments. Thank you!

    • kidscrafts profile image

      kidscrafts 

      4 years ago from Ottawa, Canada

      I think that sometimes from one recipe to the next it doesn't rise the same way. My husband is the one preparing bread in our family and depending of the ingredients..... and sometimes believe it or not the atmospheric pressure it can help your mix to rise or not!

      Nicely presented... as always!

      Enjoy your day!

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