Sunday, January 4, 2009

The Classic Vanilla Cupcake...

Happy New Year to everyone! :) Sorry for the extended absence...the holidays can be a crazy time, as I'm sure you all understand.

As promised, my new theme is going to be one that everyone should appreciate: the always classic cupcake! Everyone loves them...the perfect size of cake that comes in pretty much any flavor you can imagine! By the way, if you're ever in NY, you should really try some of their cupcake shops...so good!

To start off with, I'd like to share with you quite possibly the best vanilla cupcake recipe I have ever had! Moist & flavorful, this recipe is to die for, and it uses ingredients that you're sure to have in your fridge...

Best Vanilla Cupcake Recipe...Ever!
Makes 24 cupcakes

2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
2 cups sugar
1 cup canola oil
2 tsp vanilla, or add another flavor
1 cup sour cream

Preheat oven to 350 degrees. Place papers in 2 (12 cup) cupcake pans.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In your mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream. Mix in the flour mixture until it's incorporated and the batter is smooth.

Pour into prepared cups and bake 18-23 minutes, until toothpick inserted in center comes out clean. Remove from oven and let sit in pan for 10 minutes. Remove from pan and completely before frosting.

And, of course, enjoy! :) More to come...

Digg!

18 Comments:

Bunny said...

Oh look at the sour cream in there, I'm lovin that!!

Meg said...

I am with Bunny! Love the sour cream!

Vanessa said...

Simple is the best!! I'm sorry, I am kind of conservative when it comes to cupcakes, bacon and chocolate TOGETHER is something I can't appreciate!! Classic vanilla, however??? Yum!

K3N said...

Wow! I did this recipe and everyone loved it!

Thanks for sharing =)

K said...

Can you use this same batter for two 8" cake pans?

Jennifer said...

This recipe makes a solid 24 cupcakes, so yes, you can definitely use it for two 8" pans or even two 9" pans.

You'll want to adjust the baking time, though. In my post I say to cook the cupcakes for 18-23 minutes. I'd recommend starting to check your cakes after 12 minutes, and then in 5 minute intervals afterwards (shorten if you check & they seem almost done).

Here is how to know if they're done (applies to cakes as well as cupcakes): http://www.creativeconfectioneryblog.com/2009/06/when-exactly-are-cupcakes-done.html

Nicole (dishin') said...

I made these over the weekend for a bridal shower. They came out great. Thanks for sharing!

Anonymous said...

I am patiently waiting for them to come out of the oven. It was not mentioned that the batter would be thick and pastey. Time will tell...

Trina said...

Yummy! I am always trying new recipes. I just made these and my daughter and I tried them before they were cool but they are super yummy! Very moist, a little dense- just how we like them! Thanks for posting!

Anonymous said...

this recipe is amazing....only thing is (and likely baker error than recipe error) is mine sunk in the middle....but I didn't care once I tasted them. the cake is moist and delicious, not oily (which I was nervous about with the one cup oil) and while I did frost them, the cake was just as fantastic without frosting. Thanks for the post (and if anyone has any ideas as to why mine sunk, let me know :)

Anonymous said...

Tried these after an exhaustive Internet search for a vanilla cupcake recipe without butter! They were wonderful, very moist and flavourful without being too crumbly. Very happy to have found this recipe and your blog! Thanks!
Bakingmommy

Anonymous said...

the best vanilla cupcakes!!! and I am a baker, just did not add sour cream but milk..so soft and moist!!! thank you!!!

Canadian Saver said...

I bake A LOT and this is now my favorite vanilla cupcake recipe. I've used buttermilk instead of sour cream and it works just as well. The cupcakes last at least 3-4 days as fresh as day 1!

Thank you so much!

Anonymous said...

look i have searched the net so long to find the right combination and tried many recipes for cupcake, this is the best ever so far and thaks for sharing.
recomended 100 %
thanks so much

wandergirL* said...

Oh my goodness. I baked these today and I totally agree with you, they're the best vanilla cupcakes I've made ever! This is going to be my go-to vanilla cupcake recipe from now on. :)

Thanks so much!

Anonymous said...

absolutely perfect! the best vanilla cupcakes i've ever made. halved the recipe and ended up with 15 medium cupcakes. Thanks so much!

Anonymous said...

Finally! A delicious simple vanilla cupcake recipe- absolutely perfect! I unfortunately overfilled the cups... would recommend filling between 1/2 and 3/4. Thanks!!

Anonymous said...

I have been searching high and low for a vanilla cupcake without butter b/c it can make cupcakes dry. so i praise you for this awesome recipe!!Thanks:0