Perfect Vanilla Cupcakes

By tdabbs

full proof and so tasty

Ingredients

• Ingredients
• 1 1/8 cup (126g) cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (200g) granulated white sugar
• 4 tablespoons (56g) unsalted butter, softened
• 1/4 cup vegetable oil
• 6 tablespoons (1/4 cup + 2 tablespoons) sour cream
• 2 tablespoons milk
• 2 teaspoons vanilla bean paste or pure vanilla extract
• 1 large egg + 2 large egg yolks, room temperature (separate when cold)

Preparation

Step 1

Directions
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

Sift together the flour, baking powder, baking soda and salt into a large bowl or bowl of a stand mixer. Add the sugar and mix for about 30 seconds to distribute the ingredients evenly and aerate the flour. Beat in the softened butter and oil on low speed until it is moistened and looks like wet sand, about 45 seconds.

Vigorously whisk together the sour cream, milk, vanilla, butter flavor and eggs* for about 30 seconds, until well combine. On low speed, pour half of the liquid mixture into your batter in a very slow and steady stream. Increase to medium speed and beat for about 30 seconds. Scrape down the sides and bottom of your bowl with a rubber spatula to make sure all ingredients are fully incorporated. Slowly add the rest of the liquid mixture into your batter and beat for about 20 seconds.

Distribute the batter between baking cups (about 3-4 tablespoons batter each, for standard, or 1 1/2 tablespoons batter each, for minis). Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until your finger leaves a slight impression on the tops of the cupcakes when pressed and inserted toothpick comes out clean or with with a few moist crumbs clinging to it. Do not over bake. Remove from pan and cool completely on a wire rack before frosting.