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Standard Vanilla Cupcakes
Updated automatically every 5 minutes

Vanilla Cupcakes

adapted Cupcake Project

Yield -17 standard cupcakes (24) (34)

1 cup sugar (1 1/2 cups) (2 cups)

1 3/4 cup cake flour (2 1/2 cups + 2 tablespoons)  (3 ½ cups)

1 1/2 teaspoons baking powder (2 1/4 teaspoons) (3 teaspoons)

1/2 teaspoons baking soda (3/4 teaspoon) (1 teaspoon)

1/2 teaspoons salt (3/4 teaspoon) (1 teaspoon)

4 tablespoons unsalted butter, room temperature (6 tablespoons) (8 tablespoons)

2 eggs (3 eggs) (4 eggs)

1/3 cup non-fat Greek yogurt or sour cream (1/2 cup) (2/3 cup)

1/4 cup vegetable oil (6 tablespoons) (1/2 cup)

1 tablespoon vanilla (1 1/2 tablespoons) (2 tablespoons)

2/3 cup whole milk (1 cup) (1 1/3 cups)

  1. Preheat the oven to 350 F.  
  2. In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment.  Add the butter and beat for several minutes until the mixture becomes nice and crumbly.  
  3. While the mixer is mixing, whisk together the sour cream, oil, and vanilla.  Pour this in the mixer and combine.  
  4. Slowly add the milk in and turn on high for a few seconds.  
  5. Use a standard ice cream scoop and place the batter into lined cupcake pans.
  6. Bake 14-17 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

Vanilla Frosting

Adapted from Butter Lane Cupcakes

1 pound (4 sticks) unsalted butter, room temperature

4 tablespoons cream cheese, room temperature

7 cups powdered sugar (a 2 pound bag minus 1/2 cup)

3 tablespoons vanilla

Beat the butter and cream cheese until light and creamy.  Slowly add in the powdered sugar.  Stop every once and awhile to scrape down the bowl and then beat on high speed for a few seconds.  Add in the vanilla and beat again until well combined.