The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
My children absolutely love these Vanilla cupcakes! Every time we go to the bakery, my daughter demands a vanilla cupcake, even if she doesn’t have an appetite for anything else. Every time, I tell her I can make her better at home! The cupcakes are super moist and have a delicious vanilla flavor. They’re perfect for a delicious treat when we’re feeling cravings!
What kind of flour should I use for the vanilla cupcakes?
The best vanilla cupcakes recipe calls for all-purpose flour. However, if you want to make them extra moist, you can use some wheat flour, corn flour, or even some spelt flour. If you want to make them gluten-free, use gluten-free all-purpose flour.
Can I use dairy free milk in the best vanilla cupcake recipe?
Yes, you can use dairy free milk in the best vanilla cupcake recipe. However, make sure to use a Grade A milk, as some non-dairy milks are high in artificial additives.
Can I use evaporated milk in the best vanilla cupcake recipe?
No, you cannot use evaporated milk in this vanilla cupcake recipe. Evaporated milk is made from milk that has been reduced to a watery form. It is not recommended to use evaporated milk in baking because it simply does not have enough moisture to make the cupcakes light and fluffy.
The Best Vanilla Cupcakes
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1.75 cups cake flour, not self-rising
- 1/4 cup canola oil
- 1/3 cup full-fat sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 1 vanilla bean
- 1 tablespoon vanilla extract
- 2/3 cup whole milk
- Preheat oven to 350 F (175 C).
- In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, watch the video in this post to see how it’s done.)
- Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla bean sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.