Golden, moist, slightly dense. Simply the best vanilla cupcake I’ve come across!
Preheat oven to 350F. Line a muffin pan (recipe makes 24) with cupcake liners.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, beat eggs and sugar until thickened and light cream in color, about 2-3 minutes. With mixer on low speed, add in oil and vanilla. Beat just until blended. Mix in the flour mixture, alternating with the sour cream.
Scoop batter into prepared muffin pan. Only fill up to 2/3 full. Bake at 350F for 18-23 minutes or until tester comes out clean.
Cool cupcakes in pan for 10 minutes. Cool completely on wire racks before frosting with your favorite frosting recipe.
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My teen and her friend made these for teachers gifts, but they put a plug of peppermint cheesecake in them after baking. They didn’t rise much (could be the teenage talents) but they tasted really good!
More like a muffin in texture and taste, easy and quick recipe, on the dense side but I like that.
Prep: Cook:
Serves: 24 Level: Intermediate
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Amy McCauley in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
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